CustomFit Training Center

Roasted Rhubarb-Strawberry Coconut Crumble

Ingredients for Rhubarb and Strawberries:
2 pounds rhubarb, cut into 2½-inch pieces
2 cups strawberries, halved
¾ cup monk fruit sweetener
1 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla extract
Ingredients for Coconut Crumble:
1 cup unsweetened coconut flakes
½ teaspoon ground cinnamon
2 tablespoons honey or maple syrup, warmed
Ingredients for Coconut Cream:
1 (13.5-ounce) can full-fat unsweetened coconut milk, chilled for at least 3 hours
½ teaspoon vanilla extract
1 tablespoon monk fruit sweetener

Method:
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. (The remaining coconut milk can be refrigerated and used for smoothies or cooking.) 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.

📸/recipe: https://drhyman.com/blogs/content/roasted-rhubarb-strawberry-coconut-crumble?_kx=PxaTtbrybitJZJY-PCer1GaCyZqv0D3YvUADeClDup_S-vQsTB77BJsRj8ahxigO.HKMsXE