Thank you to Donna Chung for pointing me in this direction. The crumble is perfect for this time of year given that there's lots of fresh strawberries and rhubarb at the farmers' markets.
Ingredients:
2 cups strawberries, halved or quartered
5 stalks rhubarb, chopped
The zest of 1 lemon
The juice of 1/2 lemon
1 cup chopped pecans
1 cup shredded coconut (unsweetened)
3 Tbsp coconut oil, melted
Coconut cream (optional)
Directions:
Pre-heat oven to 375 degrees
Add strawberries and rhubarb to a 9x9 baking dish. Mix the fruit with the lemon zest and lemon juice.
In a separate bowl, mix the chopped pecans with the shredded coconut and coconut oil.
Top the fruit with the pecan/coconut mixture.
Bake for 35-40 minutes (depending on your oven). Topping should be slightly browned.
Serve warm - top with a dollop of coconut cream.
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