A refreshing early summer dessert with the classic combo of strawberries and rhubarb. Coconut flakes and pecans provide a special nuance and rolled rye replaces commonly used oats.
serves 12
Filling:
3 cups (720 ml) rhubarb pieces (1/2″ or 1 cm squares)
6 cups (1440 ml) strawberries, cut into wedges lengthwise
1/4 cup (60 ml) maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract or a few scrapings from the vanilla bean
1 pinch of salt
Crust:
1 1/2 cups (360 ml) rolled rye flakes
1 cup (240 ml) shredded coconut (not too fine)
1 cup (240 ml) pecans, broken in half
1/3 cup (80 ml) maple syrup
2 oz (50 g) coconut oil, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract or a few scrapings from the vanilla bean
1/2 teaspoon salt
1 Oil a 10 x 12 inch (25 x 30 cm) baking pan with coconut oil. Preheat oven to 400 F (200 C)
2 In one bowl mix all filling ingredients and pour into baking pan.
3 Place baking form into oven and bake for 25 minutes, until filling begins to boil.
4 In another bowl mix all crust ingredients.
5 Take the baking pan out of the oven, cover the filling evenly with the crust, cover with parchment paper and bake for 20 minutes.
6 Remove the parchment paper and bake for another 10 minutes or until the crust becomes crunchy and the filling is thick and bubbly.
Serve with whipped cream, sour cream or vanilla ice cream
ENJOY !