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      Rhubarb Crisp CLEAN

      • May 16, 2014
      500 500 Curry Girls Kitchen


      CLEAN Fruit Crisp

      4 Stalks Rhubarb

      1 Pint or container blueberries or diced strawberries (to equal a little more than a cup)

      Other Seasonal fruit combinations: apple/pear, apple/plum, plum/berry/, apple/blueberry, apple/ raspberry, raspberry/peach/blueberry, and truly endless combinations J

      Pre-heat oven to 350-375 degrees

      6 Tbl melted coconut oil

      2 Tbl raw honey or brown rice syrup

      1 C quinoa or brown rice flakes

      ½-1 C hazelnut or almond meal

      2-3 Tsp. Cinnamon

      ½ C coconut flakes (optional)

      Freshly grated nutmeg to taste (optional). Fresh nutmeg taste different than store bought ground.

      Optional additions: ½ C slivered almonds, or chopped pecans; ¼ C fresh ground flax and or chia seeds.

      Wash, dry and dice rhubarb and strawberries or blueberries. Set them aside.

      In a bowl combine all dry ingredients. Add melted coconut oil. Mix with a fork until crumbly. Reserve to top fruit.

      Layer fruit in baking dish.

      Top fruit with crumble, but do not pat down.

      Bake 40-45 minutes until bubbly and nicely brown.

      Serve with coconut whip cream or cashew cream for a wonderful dairy free CLEAN topping!

      NOTE: If oven runs hot, lower heat to 325 and cook for 15 minutes longer