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Clean Living Eating Plant Based Foods

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Rhubarb-Raspberry Crisp Recipe

January 12, 2015 By Colleen 12 Comments

I'd love it if you'd share this post:

Rhubarb is great juiced or cooked in sauces or pie filling.  I have used it with blueberries or strawberries and it is a fabulous cobbler.   Here is my DIL’s recipe for Rhubarb Raspberry Crisp.  We enjoy it Luna & Larry’s Vegan ice cream.

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Rhubarb Raspberry Crisp

We freeze a lot of our fruit for winner jam and cobblers.   Here in Alaska, Rhubarb seems to grow like a weed and so do raspberries.  So we have an abundance to pick and store.  My Rhubarb I have babied everyplace I have lived since the original cutting came from my parents homestead in North Dakota.    Each new location from Oregon, California, Montana and now Alaska I have dug a cutting, for and, from each home and it has thrived.   Now my DIL has two cuttings of the plant and she’s already putting up Rhubarb from a 2nd year growth.

Rhubarb is great juiced or cooked in sauces or pie filling.  I have used it with blueberries or strawberries and it is a fabulous cobbler.   Here is my DIL's recipe for Rhubarb Raspberry Crisp.  We enjoy it Luna & Larry's Vegan ice cream.
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Rhubarb-Raspberry Crisp Recipe

Rhubarb is great juiced or cooked in sauces or pie filling.  I have used it with blueberries or strawberries and it is a fabulous cobbler.   Here is my DIL's recipe for Rhubarb Raspberry Crisp.  We enjoy it Luna & Larry's Vegan ice cream.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: Fruit Crisp
Servings: 8
Calories: 410kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 1 cup white sugar
  • 1 Tbsp instant tapioca
  • 1 Tbsp cornstarch
  • 1/8 tsp salt
  • 4 cups rhubarb cut into ½ inch pieces
  • 1 cup raspberries
  • 1 cup brown sugar
  • ½ cup gluten free flour
  • 1 cup quick cooking oats
  • ½ cup coconut oil melted

Instructions

  • Preheat oven to 350F.
  • Grease a 9x13 baking dish.
  • In a large bowl, combine sugar, tapioca, cornstarch and salt.
  • Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients.
  • Pour into baking pan.
  • In a medium bowl, melt the coconut oil
  • Mix in brown sugar, flour and oats.
  • Spread on top of the fruit mixture.
  • Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 410kcal | Carbohydrates: 70g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Sodium: 47mg | Potassium: 270mg | Fiber: 3g | Sugar: 53g | Vitamin A: 60IU | Vitamin C: 8.8mg | Calcium: 89mg | Iron: 1.2mg

My DIL is a fabulous cook and shares many of her recipes. This recipe of hers is provided by Becky Fowler who cooks dairy-free, gluten-free, soy-free, nut-free for her son. Becky has 2 small children and loves to sew and crochet in her spare time and can be found at Sew Need It. You can request specific items you would like sewn or crocheted for yourself, friends or family gifts!

Colleen

Related

Filed Under: Desserts, VeganDesserts Tagged With: Dairy-Free, Gluten-Free, Rhubarb-Raspberry Cobbler

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Comments

  1. briwolin says

    June 1, 2016 at 12:04 pm

    I love rhubarb! This looks delicious.

    Reply
  2. John Thuku says

    June 11, 2015 at 5:50 am

    I have never tried rhubarb before. I will love to give it a try with this recipe. Thank you so much for sharing it.

    Reply
  3. DD says

    March 15, 2015 at 12:58 pm

    I love your idea of eating this with ice cream! It sounds wonderful. This seems easy to make, as well. Thanks for sharing.

    Reply
  4. Jerry Marquardt says

    March 13, 2015 at 7:54 pm

    This recipe looked so good, I copied it down. I am due to make this this coming weekend. I thank you for the share.

    Reply
  5. D.Petch says

    March 13, 2015 at 5:24 pm

    I love all the ingredients! It does not seem to be too sweet because that would just spoil it!

    Reply
  6. Ayesha says

    March 9, 2015 at 8:32 am

    yummy!

    Reply
  7. sklocinski says

    March 8, 2015 at 8:45 am

    I love this recipe. Definitely a keeper! Looks very easy to make

    Reply
  8. Dandi D says

    March 7, 2015 at 4:26 pm

    I don’t get to eat rhubard very much, but this sounds really yummy!

    Reply
  9. Sandy Weinstein says

    March 5, 2015 at 9:51 pm

    i love rhubarb jam, i think these would make a wonderful snack, sound delicious. wonder if you could use sugar sub to lower the sugar content.

    Reply
  10. lisa says

    March 3, 2015 at 1:50 pm

    This sounds delicious. I like rhubarb and strawberry. The raspberry sounds even better,

    Reply
  11. Celticlady says

    February 27, 2015 at 5:45 am

    I love to make crisps and it is one of the family favorites, I had not thought to combine rhubarb and raspberries, very intriguing..thanks for sharing!

    Reply
  12. Barrie says

    January 28, 2015 at 10:09 am

    I LOVE rhubarb and was disappointed when it didn’t come up the year I was able to finally eat it! Still, I love purchasing and cooking with it and this is a great recipe to add to my repitoire!

    Reply

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