Roasted Rhubarb-Strawberry Coconut Crumble

Name: Roasted Rhubarb-Strawberry Coconut Crumble
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

Roasted rhubarb and strawberries with a coconut crumble topping and whipped coconut cream. A naturally sweetened spring dessert for entertaining.

From The Young Forever Cookbook

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

Instructions

Preheat the oven to 400°F.
For the rhubarb and strawberries: Combine the rhubarb and strawberries in a roasting pan with the sweetener, lemon zest, lemon juice, and vanilla. Mix well and cover the pan with foil. Bake for 15 to 20 minutes, until softened. Remove the foil and continue baking for 5 minutes, until the liquid thickens and becomes syrupy.
For the coconut crumble: Place the coconut flakes in a large nonstick pan and toast over medium heat for about 5 minutes, stirring frequently. Add the cinnamon, then the honey or maple syrup and stir to mix well. Remove from the heat and let cool completely.
For the coconut cream: Scoop the thick coconut cream from the top of the can and place in a large bowl. Add the vanilla and sweetener to the coconut cream and beat with an electric mixer until thickened and smooth with the texture of whipped cream.
Scoop the rhubarb and strawberries into bowls, top with coconut cream and some crunchy coconut crumble, and serve.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

Emodin
From: Rhubarb
Piceatannol
From: Rhubarb
Fisetin
From: Strawberries
Vitamin C
From: Strawberries
Polyphenols
From: Strawberries
Potassium
From: Strawberries

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Cognitive decline
Improves · via Strawberries
Osteoarthritis
Improves · via Strawberries
High cholesterol
Improves · via Strawberries
Knee Osteoarthritis
Improves · via Strawberries
Type 2 diabetes
Improves · via Strawberries
Esophageal Cancer
Protects against · via Strawberries
Aging
Protects against · via Fisetin
Cellular senescence
Protects against · via Fisetin
Hip Fracture
Protects against · via Vitamin C
Upper Respiratory Tract Infection
Improves · via Vitamin C
Wrinkles
Improves · via Vitamin C
Varicose Veins
Protects against · via Vitamin C
Cataracts
Reduces risk of · via Vitamin C
Common cold
Protects against · via Vitamin C
Skin Aging
Protects against · via Vitamin C
Cardiovascular Disease
Protects against · via Vitamin C
High blood pressure
Protects against · via Vitamin C
Cancer
Protects against · via Vitamin C
Adrenal Burnout
Addresses · via Vitamin C
Age-Related Hearing Loss
Protects against · via Polyphenols
Alzheimer's disease
Protects against · via Polyphenols
Stroke
Reduces risk of · via Potassium

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