Ingredients

The following ingredients have 9 Servings
  • 1 pound fresh or frozen rhubarb (chopped)
  • 1 pound fresh strawberries (tops removed and sliced)
  • Juice of one lemon
  • ½ cup coconut sugar
  • 1 tablespoon arrowroot starch
  • 1 cup gluten free all-purpose flour
  • 1/3 cup coconut sugar
  • ½ teaspoon coarse sea salt
  • ½ cup butter (softened)
  • ½ cup chopped pecans

Instruction

  • Preheat the oven to 350 F.
  • Add all filling ingredients, other than the arrowroot starch, to a medium saucepan over medium heat. Cover and cook for 10 minutes, stirring occasionally.
  • Whisk the arrowroot starch with ¼ cup water then stir into the strawberry rhubarb mixture. Bring to a boil to thicken, then remove from heat.
  • In a large bowl, whisk together the flour, coconut sugar, and sea salt.
  • Add the butter to the flour mixture and combine either using your hands or a pastry cutter. Once a crumbly dough has formed, add in the pecans.
  • Pour the strawberry rhubarb mixture into an 8x8 baking dish, then top with the flour mixture.
  • Bake for 30 minutes at 350 F until top is slightly browned.
  • Let cool, then serve as is, or with your ice cream or whipped topping of choice!