Description
A delightful and nutritious rhubarb crisp that’s easy to make and packed with flavor. Perfect as a light dessert or snack.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1/2 cup honey or maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, honey (or maple syrup), cornstarch, and vanilla extract. Mix well and set aside.
- In another bowl, mix the rolled oats, almond flour, melted coconut oil, cinnamon, and salt until combined.
- Spread the rhubarb mixture evenly in a baking dish.
- Top with the oat mixture, spreading it evenly over the rhubarb.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the rhubarb is bubbling.
- Let it cool for a few minutes before serving.
Notes
- Serve warm or at room temperature, optionally with a dollop of Greek yogurt.
- Feel free to add nuts or seeds to the topping for added crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 50
- Fat: 8
- Carbohydrates: 26
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: healthy rhubarb recipes, rhubarb crisp, easy rhubarb dessert, nutritious rhubarb recipes, rhubarb baking