Cooked - Nourishing Rhubarb And Rolled Oat Crisp

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Nourishing Rhubarb And Rolled Oat Crisp

8.0

2 pounds rhubarb stalks (trimmed and sliced into ½ inch (1 cm) slices)

¾ cup cane sugar

2 tablespoons cornstarch (or arrowroot powder)

1 tablespoon freshly grated ginger

1 teaspoon vanilla

½ teaspoon cinnamon

1 ¼ cup rolled oats (gluten free if needed)

½ cup hemp hearts

¼ cup chopped walnuts (or almonds, omit for nut free!)

¼ cup extra virgin olive oil (or avocado oil)

¼ cup cane sugar (or maple syrup)

½ teaspoon vanilla

½ teaspoon cinnamon

¼ teaspoon salt

Preheat oven to 350 ℉ (175 ℃). Line a 9 inch (23 cm) square baking pan with parchment for easier clean up. Set aside.
In a large bowl, toss the rhubarb, sugar, cornstarch, ginger, vanilla and cinnamon until rhubarb is well coated. Scrape the mixture into the prepared baking pan.
In the same bowl (no need to wipe it out!), mix together the oats, hemp hearts, walnuts, oil, sugar, vanilla and cinnamon until well combined.
Sprinkle the crisp topping evenly over the fruit mixture. Place the pan in the oven and bake for 45-55 minutes, until the crisp topping is golden and the fruit mixture is bubbling and thick.
Let cool for at least 10 minutes before serving. You can serve warm, room temperature or cold!

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

CategoryCrisp

Cuisine🇺🇸American

Occasions📆Everyday🌸Spring

Season🌸Spring

DifficultyEasy ⏰ 45m

Created 63 weeks ago

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