There are some foods that are just meant to be eaten together. Bacon and eggs, butter over coconut flour bread, balsamic vinegar and olive oil with greens, homemade nut butters on celery...and (dare I say) liver and onions. Plus, what traditional foodie can deny the dynamic duo of fermented cod liver oil with high vitamin butter oil? Strawberries and rhubarb are one such harmonious food pairing to add to the tally. With an irresistible mingling of sweet and tart flavors and charming red color- strawberry rhubarb treats are lip-smackingly delightful. Now that you may find rhubarb stalks peeking up from barrels at local farmer's markets, savor the bold taste of spring with this grain-free version of a traditional Strawberry Rhubarb Crumble.

Strawberry and rhubarb are wonderful together- however not when some recipes call for mixing them with 2 cups of refined sugar! Instead of smothering these delicious fruits in the overpowering candy-sweetness you find in classic pie recipes, let the natural tastes make their own statement. This whole food twist on strawberry rhubarb pastry bursts with complex flavors, complemented by the gentle undertones of coconut and the satisfying crunch of chopped nuts. It is just enough to satisfy desires for a little something sweet, without sending your body into the turbulence of a sugar spin. If you have been struggling to reduce the sugar in your diet (a daunting but important task, I know), there are many handy tips to reduce cravings that can help you along the way. Including occasional treats like this one, which combines healthy fats and proteins with a bit of sweet, can be helpful. Remember, giving up sugar is not about deprivation, its about giving your body more of what it needs. Once you minimize refined sugars, you might be surprised at the complex raw-goodness and satisfaction that can be found in something so naked and simple as this recipe, without adding any sweeteners at all.

This crumble tends to be more on the tart and zingy side as written, but is easily customizable to fit your tastes. If you prefer more sweetness, simply increase the proportion of strawberries and drizzle with a bit of a natural sweetener like raw honey or maple syrup after baking. Alternatively, you can add about 1/4 teaspoon liquid stevia in with the berry and rhubarb filling before baking. Take care to use organic berries if possible- delicate strawberries top the list for most pesticide contaminated foods. You can also add spices such as cinnamon and ginger into the crust, or leave the plain nuts and coconut. Serve it hot or cold, or try with some all raw vanilla ice cream for something truly heavenly. 

4 stalks rhubarb, chopped (about 1 1/2 to 2 cups)

2 cups strawberries, cut into quarters

zest from 1 lemon 

juice from 1/2 lemon

1 cup sprouted nuts- such as pecans, walnuts, almonds, hazlenuts (To learn how to soak and dehydrate your own nuts visit my post on soaked almond butter)

1 cup unsweetened shredded coconut

3 tbsps virgin coconut oil, melted

1/2 tsp ground cinnamon (optional)

1/4 tsp ground ginger (optional)

raw honey or maple syrup to taste (optional)

1. Chop strawberries and rhubarb to desired coarseness.

2. Toss in lemon zest and juice.

3. Spread into a baking dish (9x9 or 9" pie dish).

4. In a separate bowl mix chopped nuts, shredded coconut and melted coconut oil. Add spices if desired.

5. Sprinkle mixture evenly across the top.

6. Bake for about 45 minutes at 350º or until nut topping is light golden-brown.

7. Serve hot or cold. Drizzle with raw honey or maple syrup to taste.