Ingredients
For the Honey Syrup:
- 1/2 cup water
- 1 tablespoon tapioca starch
- 1/3 cup honey (agave for vegan)
- 1/2 teaspoon vanilla extract
For the Crisp:
- 11 tablespoons tapioca starch (83g) divided
- 9 tablespoons almond flour divided (57g)
- 1/2 cup slivered almonds (45g)
- 6 tablespoons coconut sugar packed
- Pinch of salt
- 3 1/2 tablespoons ghee melted (or vegan butter)
- 1 cup fresh strawberries roughly chopped (130g)
- 1 cup fresh rhubarb sliced (100g)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium pot, whisk together the water and tapioca starch. Add the honey and whisk until well mixed. Bring to a boil on medium heat, stirring occasionally. Once boiling, cook, stirring constantly, until thick, about 3 to 5 minutes.
- Once thick, remove from heat and whisk in the vanilla. Let stand until ready to use.
- Stir together 10 tablespoons of the tapioca along with 8 tablespoons of the almond flour, the almonds, coconut sugar, and a pinch of salt. Add in the melted ghee and use your hands to mix it in until small crumbs form.
- Press two-thirds of the crumbs very firmly into the bottom of a 9x13-inch baking pan.
- Toss the strawberries and rhubarb together in a large bowl, along with the remaining 1 tablespoon of tapioca starch and 1 tablespoon of almond flour until well coated. Spread in an even layer over the crumbs.
- Pour the honey syrup evenly over the fruit, making sure it's all covered. Finally, sprinkle the top with the rest of the crumbs, making sure to leave some large, chunky crumbs.
- Bake until golden brown and bubbly, about 30 minutes. OPTIONAL: Broil for 2 to 4 minutes, watching closely as it can burn quickly. Let cool for 20 to 30 minutes before serving.