Healthy + Simple Rhubarb Crisp

When we moved into our house two years ago there was a huge rhubarb bush {plant...I’m not even sure what you call it!} in our backyard. I haven't touched it thinking I never liked rhubarb but honestly, I’m not even sure I’ve ever had it!  But I needed to do some recipe creation and immediately I knew I wanted to try my hand at a rhubarb crisp.

But not your usual rhubarb crisp. Have you seen how much SUGAR is normally in rhubarb crisp? My mouth literally fell open when I was looking up some recipes...the recipes I found called for as much as 2 cups of sugar. TWO CUPS. That’s just crazy to me. I’m all for having a treat here or there but that much sugar just seems excessive for a crisp. Anyways, I wanted to make a healthier version so you {and I} could enjoy it guilt free and without getting diabetes from it {kidding, of course, well, kinda}.

Cutting the sugar and swapping out ingredients is what I love to do when I bake. I have a major sweet tooth and I’ll never tell anyone to cut them out completely. But I will always encourage we cut down our sugar consumption and try finding healthier alternatives like these Healthier Monster Cookies or these No-Bake Chocolate Coconut Bars.

And if you’re a chocolate lover like me, you must try Jojo’s Dark Chocolate Bark, I have one just about every.single.day! Be sure to use discount code KARA10 for 10% off your order. Being healthy doesn’t mean you never enjoy your favorite foods. It’s all about finding better-for-you alternatives with healthier ingredients.

And this Rhubarb Crisp is not only healthy but tastes delicious too. With just the right amount of sweetness and crunchiness from the oats and almond slices. My husband grew up eating Rhubarb Crisp and he 100% approved this healthier version. So I’d say for my first hand at making something with rhubarb was pretty successful.

It’s dairy-free, gluten-free, and low sugar, but definitely doesn’t lack flavor. Hope you enjoy this healthier version of Rhubarb Crisp...perfect for your next summer BBQ! I topped ours with So Delicious Cocowhip but it would be just as delicious served with ice cream.

Be sure to share your recreations with me on Instagram and tag me so I can drool over them! And if you aren’t following me, come say hi! IG is where I share all my newest recipes and nutrition tips.

Rhubarb Crisp

For the filling:

¼ cup almond flour

4 cups rhubarb, cut into small pieces

¼ cup coconut sugar

¼ tsp cinnamon

For the crumble:

1 cup gluten-free oats

½ cup almond flour

½ cup coconut oil, melted

¼ tsp cinnamon

½ cup almonds, crushed

2 tsp coconut sugar

¼ tsp sea salt

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all the filling ingredients and mix until well combined.

3. Place filling mixture in a cast iron skillet or 8x8 inch pan.

4. In the same bowl, mix all the ingredients for the crumble, until well combined.

5. Add crumble to the filling mixture.

6. Bake for 30-35 minutes or until topping is crisp and rhubarb is bubbling. Let cool slightly and serve warm with ice cream or So Delicious Cocowhip.

What is your favorite summer treat? I love a good crisp and coming from a girl who never even had rhubarb...this one is a new favorite. Now, all that rhubarb in our backyard won’t be going to waste. Are you new to rhubarb or am I the only one who is just now trying it?!