Strawberry Rhubarb Crisp is my go-to dessert recipe for spring. This refreshing treat is easy to whip up, full of fresh, clean ingredients, and doubles as breakfast. 

3 cups sliced strawberries
1 cup sliced rhubarb
1 lemon, zested
1 lemon, juiced
1/2 cup coconut sugar
Crumble Topping:
2 cups Purely Elizabeth Pancake Mix
1/4 cup maple syrup 
1/4 cup ghee 

Preheat oven to 350F. Meanwhile, heat a cast-iron skillet over medium heat. Add strawberries, rhubarb, lemon juice, lemon zest and coconut sugar.  Stir and cook for 5-7 minutes.  In a bowl, combine crumble topping ingredients until combined into clumpy pieces.  Crumble over the fruit mixture and place in the oven for 20-25 minutes.  Serve with coconut milk ice cream on top.