Roasted Rhubarb-Strawberry Coconut Crumble

Name: Roasted Rhubarb-Strawberry Coconut Crumble
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 2 lb rhubarb, cut into 2.5-inch pieces; 2 cups strawberries, halved; 0.75 cup monk fruit sweetener; 1 tsp grated lemon zest; 2 tsp lemon juice; 1 tsp vanilla extract; 1 cup unsweetened coconut flakes; 0.5 tsp ground cinnamon; 2 tbsp honey or maple syrup, warmed; 1 (13.5-oz) can full-fat unsweetened coconut milk, chilled 3+ hours; 0.5 tsp vanilla extract; 1 tbsp monk fruit sweetener

Springtime roasted rhubarb and strawberries topped with a toasted coconut crumble and softly whipped coconut cream for a dairy-free seasonal dessert.

From The Young Forever Cookbook

Roasted Rhubarb-Strawberry Coconut Crumble

Prep: 20 min
Cook: 25 min
Total: 45 min
Yield: 4 to 6 servings
Category: Dessert

Nutrition (estimated)

per 1 plate

Calories: 340 kcal
Protein: 4 g
Fat: 24 g
Carbs: 28 g
Fiber: 6 g
Sugar: 14 g
Sodium: 15 mg

Ingredients

2 lb rhubarb, cut into 2.5-inch pieces
2 cups strawberries, halved
0.75 cup monk fruit sweetener
1 tsp grated lemon zest
2 tsp lemon juice
1 tsp vanilla extract
1 cup unsweetened coconut flakes
0.5 tsp ground cinnamon
2 tbsp honey or maple syrup, warmed
1 (13.5-oz) can full-fat unsweetened coconut milk, chilled 3+ hours
0.5 tsp vanilla extract
1 tbsp monk fruit sweetener

Rhubarb Strawberries Coconut Milk

Instructions

Heat oven to 400°F.
Rhubarb & strawberries: Combine rhubarb, strawberries, sweetener, lemon zest, lemon juice, and vanilla in a roasting pan. Cover with foil and bake 15–20 min until softened. Remove foil and bake 5 min more until liquid turns syrupy.
Coconut crumble: Toast coconut flakes in a nonstick pan over medium about 5 min, stirring frequently. Add cinnamon, then honey or maple syrup; stir to combine. Remove from heat and cool completely.
Coconut cream: Scoop thick cream from the top of the can into a bowl. Add vanilla and sweetener; beat with an electric mixer until thick and smooth with a whipped-cream texture.
Spoon fruit into bowls, top with coconut cream and crunchy crumble, and serve.