Hey friends, welcome back!
A few weeks ago I posted a recipe for rhubarb drinks. They were easy to make, sweet and slightly tart, and really refreshing. Since then my little veggie/fruit/herb garden has continued to grow.
The herbs, green onions, and rhubarb are almost out of control. I’m wondering how I am going to use everything fast enough. My dehydrator and freezer might come in handy.
For the rhubarb, there was only one thing to be done. Bake.
If I had more time and skill, my first choice would have been a rhubarb pie. My grandma was a great pie baker; she would bake a pie for any special occasion, and sometimes just because. I definitely ate more pies growing up than cake. What was so wonderful about her pies was her crust. She knew her recipe and technique by heart. Not once would she refer to a written recipe. Her crusts were perfectly flaky, yet dense enough to hold all the fruit. There was plenty of texture, yet it would melt in your mouth. I can still taste every bite.
Grandma made an assortment of different kinds of pies. Each of her children and grandchildren had a favorite pie, and she always remembered who preferred what. Aren’t grandmas the best?
My favorite was her apple pie, but my mom’s favorite was her rhubarb pie. I quickly learned to enjoy the tartness of the baked rhubarb with a hint of sweetness. Grandma didn’t mess around with her rhubarb. She never made the iconic strawberry-rhubarb pie; it was simply rhubarb at its finest.
Unfortunately I have never mastered my Grandma’s pie crust technique. One of these days it is my goal to bake pie after pie until I get it just right. The sad thing is, I have been saying that for years.
So, when I need to bake some rhubarb I turn to a crisp. A crisp is the fool-proof way to make a baked treat that is delicious, simple, and that everyone will love. Some may feel like it’s the lazy way out. But hey, we’re baking it ourselves and not buying it from a bakery. That’s got to count for something, right?
When I thought of making a rhubarb crisp I, of course, considered using all rhubarb, but Paul isn’t a big fan of rhubarb by itself; too much tartness for him. I am not going to eat a whole crisp all by myself. So, I thought of peaches. An unusual fruit to mingle with rhubarb, but just sweet enough to make it work.
It was a hit. The tart rhubarb is studded with sweet, juicy peaches. They’re like little orange gems. It’s unexpected, yet welcome. The fruit filling is sweetened with either agave nectar for vegans or honey. Add a touch of coconut flour to thicken.
And what about that crisp topping? There are plenty of crispy, crunchy oats that are laced with sliced almonds and flaxseed meal for a nutty component and added nutrition. The crisp is sweetened with maple syrup for depth and agave nectar or honey for a subtle sweetness. Coconut oil helps the oats to do their thing and turn all crispy in the oven. Don’t forget the cinnamon! A crisp is hardly a crisp without some warming cinnamon.
Serve with ice cream (recipe coming soon) and you’ve got yourself one heck of a comforting, spring-time dessert.
I know you guys will love this one. It’s almost too easy to make. Perfectly tart and sweet, and topped with crunchy oats, so hurry up and turn on your oven before the temps rise and your kitchen heats to a million degrees when you turn the oven on.
- FOR THE FILLING:
- 1 cup peaches, chopped*
- 3 cups rhubarb, chopped
- 2 teaspoons coconut flour (or sub 2 tablespoons other gluten-free flour)
- 3 to 4 tablespoons honey or agave nectar
- Pinch fine sea salt
- 1 teaspoon pure vanilla extract
- FOR THE CRISP TOPPING:
- 1 ½ cups rolled oats, gluten-free friendly
- ½ cup sliced almonds (or sub in any chopped nuts)
- ⅓ cup flaxseed meal
- 1 teaspoon cinnamon
- ¼ teaspoon fresh ground nutmeg
- Pinch fine sea salt
- ¼ cup coconut oil, melted
- ¼ cup grade B maple syrup
- ¼ cup agave nectar or honey
- Preheat oven to 350 degrees. Grease a 9 X 9 baking dish or pie plate with coconut oil.
- In a medium-sized bowl mix all of the filling ingredients together. Evenly spread the fruit mixture into the greased baking dish.
- To make the crisp topping combine the oats, sliced almonds, flaxseed meal, cinnamon, nutmeg, and salt in a small mixing bowl until well incorporated. Stir in the coconut oil, maple syrup, and agave nectar or honey until well combined.
- Evenly spread the crisp topping on top of the fruit filling.
- Bake in the oven for 35 to 40 minutes, or until the filling is bubbly and the topping has browned and is crispy. Allow to rest for 5 to 10 minutes before serving.
- Serve with ice cream or coconut whipped cream, if desired.
- Store in the refrigerator for a few days, although it is best when fresh