Strawberry season is officially upon us in Ontario (try this Strawberry Avocado Salad and this Strawberry Hibiscus Honey Shrub) and I can’t get through the season without making a strawberry rhubarb crisp at least once. I mean, CAN YOU BLAME ME? It just screams summer and warm weather, and happy feelings and mornings on the porch in the sunshine. Basically, strawberry rhubarb crisp makes me love my life.
And while I know I can be a little extra when it comes to food, sometimes it is totally worth it. Like when you add coconut cream to strawberry rhubarb crisp (apparently I have this thing about adding coconut milk to recipes to make them delicious). But trust me ok, the one more step is totally worth it. You can be in the extra club as well. We have more fun. And we have cake (paleo, gluten free, dairy free and refined sugar free of course.)
Let’s do this!