A Vibrant Life | Rhubarb Crisp

Rhubarb Crisp


Rhubarb Crisp

Posted by admin in Treats 28 May 2016

I wanted to make a version of the traditional rhubarb crisp that was dairy-free and sugar-free. I needed to find something to replace the creaminess of the butter and the sweetness of the brown sugar in the crumble. I opted to make it sugar-free using a new product I discovered called Kakato (click here). To replace the butter I tried a combination of coconut cream and coconut oil. It turned out wonderfully, and although my kids complained it wasn’t sweet enough, I thought it was perfect. And healthy enough to have for breakfast (…again )

Strawberry Rhubarb Crisp

2 lbs rhubarb, sliced (about 4 cups)

1 lb strawberries, quartered (2-3 cups)

1/2  cup zero calorie  sweetener (Kakato)

2 tbs tapioca starch or cornstarch

Add all of these ingredients into a large bowl and mix well.

Spread into a 9×13 pan

1 1/2 cup rolled oats (quick)

1 cup whole wheat pastry flour

1/2  cup zero calorie sweetener (Kakato)

1/2 cup coconut cream (thick and cold)

2 tbs coconut oil (unmelted)

Using a pastry cutter (or your hands) mix the ingredients until a nice crumble forms.

Spread this over the fruit layer

Bake for 35 minutes at 375.

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