INGREDIENTS
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3 cups fresh rhubarb, cut into pieces
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3 cups fresh or frozen berries (huckleberries or blueberries work great!)
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3/4 cup grass-fed butter, ghee, lard, or coconut oil, cut into chunks
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1/2 cup honey, divided into two 1/4 cup portions
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1 cup coconut flour
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2 cups walnuts or sunflower seeds
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1 Tbsp. cinnamon
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1/2 tsp. sea salt
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1/4tsp. nutmeg
DIRECTIONS
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Preheat oven to 350°F
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In a casserole dish, spread rhubarb and berries evenly. Drizzle 1/4 cup of butter or coconut oil and 1/4 cup of honey over the fruit. Mix well and spread fruit out.
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In a food processor, pulse coconut flour, remaining 1/2 cup of butter or oil in chunks, remaining 1/4 cup of honey, salt, cinnamon and nutmeg until thoroughly mixed. Add walnuts and pulse again until they are coarsely chopped into the mixture. Spread loosely over the fruit mixture.
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Bake until fruit is bubbling and soft and crumble is brown, about 45 minutes. Serve with cultured cream or coconut cream.
NOURISHING TIP
Rhubarb is often used in Chinese medicine. It is known to relieve constipation, reduce inflammation, and one study suggested that rhubarb protects the intestinal wall through increased secretion of gastrointestinal hormones while promoting normal contraction of the muscles of the gastrointestinal tract.
RHUBARB BERRY CRISP
