With strawberries and rhubarb in season and getting some rhubarb at the CSA last week, why not make up a nice treat? The sweetness of the berry offsets the tartness of the rhubarb for a perfect combination.
- 2 cups strawberries (sliced)
- 1 cup rhubarb (sliced)
- 1/4 cup dextrose
- 3 tablespoons of pastured butter
- 1/4 to 1/2 cup coconut flour
- 1/2 cup walnuts
- 1/2 cup almonds
- 2.5 teaspoons cinnamon
Preheat oven to 350 degrees. Sprinkle half of the dextrose on the strawberries and rhubarb and pour into 8 x 8 pan.
Mix remaining dextrose and the rest of the ingredients in a food processor until mixed into a dough. Form the dough flat and lay on top of the strawberries and rhubarb. Bake for 20 minutes. You should notice some “bubbling” in the bottom of the pan.