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.
Servings: 8
Calories: 410kcal
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