'Tis the season for rhubarb everything. We grow rhubarb in our backyard, but we also end up receiving bundles and bundles of it from local farmers who know my dad loves rhubarb. The only problem with this, is I am the one who makes all of the rhubarb goodies for our entire family.
Since I have the loads of rhubarb flooding my house already, I decided to create a gluten free, vegan crips with no refined sugars. YAY, healthy enough for breakfast possibly?
Combining raspberries with the rhubarb gives a nice tang to the rhubarb. You can add more sugar if you'd like, but we like to keep a little bite to our flavour.
Ingredients:
Filling
4 cups rhubarb, chopped into 1 inch pieces
2 cups raspberries
2 tablespoons arrowroot powder
1/4 cup coconut sugar
Crisp
2 cups rolled oats (gluten free)
1/4 cup almond flour
3/4 cup coconut sugar
1/2 teaspoon cinnamon
1/2 cup coconut oil, melted
Directions
Preheat Oven to 375 F.
In a medium mixing bowl, combine all filling ingredients then pour into a medium baking dish.
In a separate medium sized bowl, combine all dry crisp ingredients. Then stir in coconut oil over the dry ingredients and make sure you coat the oat mixture well.
Pour crisp over top of the fruit in the baking dish and evenly distribute to cover all of the fruit.
Bake at 375 F for 45-50 minutes - until bubbling.
Enjoy warm, top with ice cream or serve cold. Both ways, with or without ice cream will have your taste buds satisfied.
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