I remember the first time I tried rhubarb- I was in Iowa visiting my mom’s family and we picked it straight from the ground…it was honestly one of the best things I’ve ever tasted. They’re crisp, tangy, and sour (but sweeten when cooked!) I get incredibly excited when I find it locally! If you’ve never seen them, they’re beautiful, bright magenta stalks- similar to the length of celery.
One of my favorite ways to enjoy rhubarb is in a crisp! I made this with raspberries, but strawberries or blueberries would also be great.
2 cups of rhubarb, diced (~2 large stalks)
2 cups of organic raspberries
1 tsp lemon juice
zest of one lemon
1 Tbsp of honey (if using raw, you may have to melt)
1 Tbsp arrowroot flour
2/3 cup of organic almond flour
1/2 cup of organic rolled oats
1/2 tsp cinnamon
dash of nutmeg
dash of salt
1/2 tsp vanilla extract
3 Tbsp butter, melted (or coconut oil)
1 Tbsp maple syrup
Preheat oven to 350 F
In a medium bowl, mix rhubarb, raspberries, lemon juice, lemon zest, honey, and arrowroot
Grease a pie pan (or use a small cast iron skillet, no need to grease) and add the fruit filling
In a small bowl, gently mix almond flour, oats, spices, vanilla, butter, and maple syrup. Do not over mix, you want the topping to be crumbly
Spoon the topping over the filling, and bake for ~25 mins, the topping should be golden brown and crispy. Remove from heat and enjoy!