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Tuesday, June 25, 2013

Rhubarb Crisp

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As you all know, my grandma is a farmer. Not the kind with the cows and chickens and pigs, but she grows a LOT of vegetables. She also happens to grow rhubarb. Last year was kind of a dud year for growing rhubarb, but this year? One of leaves is over three feet across! It's huge! Suffice to say, she's got a ton of rhubarb.

My first excursion in the world of rhubarb was to try to recreate my grandma's rhubarb crisp recipe. At first I thought it'd be pretty easy. Boy was I wrong! It took a lot of converting to make gluten and mostly sugar free.

But I made a pretty neat discovery, toasted coconut makes a great substitute for oats! And it gives the crisp a delicious slightly coconut-y taste.

 Now that I made rhubarb crisp, I need more ideas for what to do with all the rhubarb I have! Rhubarb jam? Custard? Muffins? Can you think of any recipes that aren't dessert related that have rhubarb? I need all the ideas I can get!

So be expecting more rhubarb recipes. By the end of the summer you'll probably be sick of it. ;) But I don't think I could ever get sick of rhubarb.

4 c. chopped rhubarb
1/2 c. honey
2 T. almond flour
2 T. tapioca starch
1/2 tsp. cinnamon
1/4 tsp. nutmeg

75 g tapioca starch
50 g almond flour
1/4 c. brown sugar (or date sugar, maple sugar, etc.)
1/4 c. honey
1/4 c. + 1 T. toasted shredded coconut or 1/2 c. rolled oats
1/2 c. butter or coconut oil, melted

1. Wash and cut up your rhubarb. You want to slice it pretty thin.
2. In a large bowl, combine the rhubarb, honey, almond flour, tapioca starch, cinnamon, and nutmeg. Mix it all together until well combined. Pour into an 8x8 baking dish.
3. Preheat oven to 350 degrees F.
4. While your oven is heating up, combine all the topping ingredients in a large bowl.
5. Sprinkle on top of rhubarb filling.
6. Bake for 45 minutes or until topping is golden brown.
7. This crisp is great on its own, but ice cream and/or whipped cream takes it to a whole other level!

Inquiry of the Day:

Any favorite summer recipes you'd like to see health-ified?

Seeing as how frozen treats are perfect for summer, I'm all for vegan-izing ice cream or frozen yogurt. Just let me know you're favorite flavor and I'll try to come up with a healthier version of it!


  1. We would call this a rhubarb crumble where I'm from and I love crumble. Usually with lots of custard. Hehe.

  2. Oh yum. This looks great. I tried your muffins this morning (the blueberry, peach ones - they rock!).
    My husband's grandma used to give us rhubarb from her farm... I miss that =) Fresh from the ground rhubarb is the best!
    Check out this recipe for a non-dessert rhubarb dish:

    1. Thanks! For the complement and the link. The soup sounds really interesting... I'll have to give it a try!

  3. looks great! I'd make a rhubarb sauce, that way you can put it on anything - ice cream, baked goods, etc.

    1. Thanks! My aunt came to visit this week and she just made a rhubarb sauce. Can't wait to try it out on ice cream! Yum! :D


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