Wednesday, May 6, 2015

Rhubarb Crisp for Two

I probably sound like a broke record, going on and on about all of the amazing finds I have been picking up from our local farmer's market, but I don't care, because it's basically the source of all of my recipes this week. Yesterday was juice, today is crisp. Rhubarb crisp to be exact. I first had rhubarb crisp 2 ski seasons ago where I spent the weekend skiing with my fiance's (then boyfriend) family at their cabin in Colorado. Andrew's dad is a sucker for rhubarb, so they made 2 crisps, one rhubarb and another (well I don;t really remember what the other one was because I dove face first into the rhubarb and never looked back). It was about time I recreated one for myself, but this time it is perfectly sized for sharing with a loved one of friend. Want to feed a group? Simply double, or even triple the recipe! You'll find rhubarb for a short time this spring so pick some up while you can! 

 Rhubarb Crisp for Two

  • 2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/3 cup sugar + 3 tbsp. 
  • 1 scant tbsp. corn starch
  • 3 tbsp. brown sugar
  • 1/4 cup oat flour
  • 2/3 cup old fashioned oats
  • 1/4 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 2 tbsp. unsalted butter, melted
  • 2 tbsp. coconut oil, melted
  • fresh whipped cream
  • fresh mint for garnish

Preheat oven to 375 degrees F. Spray a small baking dish with non-stick cooking spray.

In a small bowl, toss together the rhubarb, corn starch, and 1/3 cup granulated sugar. Set aside. 

In an other bowl, mix together the 3 tbsp. granulated sugar, brown sugar, flour, oats, and cinnamon. Add in the melted butter and coconut oil. Mix together until the mixture is wet, and little dry ingredients remain. 

Toss the rhubarb mixture once more before adding it to the baking dish. Top with the crumble mixture and place in the oven.

Bake for 20-25 minutes until the top is golden brown and the rhubarb is bubbly and hot. Let rest for 5 minutes before serving with whipped cream and mint. 

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