I'm not too familiar with rhubarb but Tyler really likes it. I had some strawberry rhubarb pie at a wedding a few weeks ago and really enjoyed it so when we received a little bunch of rhubarb in our CSA share this week I thought I'd make a crisp (I haven't delved into the world of gluten free pies quite yet). Though I've never made a crisp before, let alone a gluten and sugar free crisp.
Yesterday at the farmer's market I bought a second little bunch - I wasn't sure how much I would need but I thought I could at least make two batches if I had enough..
I started with a recipe I found via Pinterest. It's from Quaker Oats circa 1990 something. I naturally had to modify quite a few things to make it fit my needs and was very pleased with the results! I confirmed this with Tyler who agreed that he would be happy to eat it again. So that's a good sign.
You'll need:
3 cups of chopped rhubarb
2 cups of chopped apples with peels removed (or strawberries.. or whatever)
3 tablespoons cornstarch
1/3 cup agave nectar
1/3 cup maple syrup
1 1/4 cup oats
1/2 cup coconut oil (or butter)
1/3 cup almond flour
1/4 cup maple syrup
1 teaspoon ground cinnamon
Preheat oven to 350.
Roughly chop the rhubarb:
And the apple (or whatever):
Combine in a bowl and coat with the cornstarch:
Add agave & maple and stir to coat until you see little to no dry cornstarch:
Place mixture in a baking dish (I used a rectangular one, square would probably be better but I don't have one!):
In the same bowl (I'm a fan of making as little mess as possible) combine the oats, coconut oil, almond flour, maple syrup, cinnamon, and stir to combine:
With your hands drop the topping over the rhubarb mixture:
Bake for 40 minutes... and yum! :)
This makes 4 big servings... or maybe 6-8 smallish. But I'm a big serving kind of girl. Feel free to top with ice cream, whipped cream, or ice milk!
The whole thing is about 2594 calories - so that's 432 calories if you divide it into 6 servings. So.. maybe do that. :)
Sound yummy? Why don't you pin it?! :)
