Indulge in a guilt-free dessert with our easy gluten-free, dairy-free, and fat-free rhubarb crisp recipe. Perfect for a healthy sweet treat!
Welcome to nutrition fruition where we’re all about nurturing the body mind and soul if this resonates with you feel free to like And subscribe um today we are making the easiest rhubarb crisp um it is glutenfree dairy free and fat free so the first thing we’re going to do is um make the rhubarb and this you just mix.
Together this is the organic maple sugar and it is 1 cup which I have here okay and then the arrow root starch I use this I try to use organic you’ll be able to tell that um and this is 2 tablespoons um and then we have dried vanilla this I um use powdered so it doesn’t have alcohol in it um this is a half of a teaspoon um if you’re using.
The one that’s liquid make sure you use um a whole teaspoon so this will just mix together get this all fined in there and then we just have to add the rhubarb it’s that easy so this thickens in the um oven while it’s cooking um and the rhubarb releases its liquid it just the arrow root in here thickens it so I have.
Um about five cups of rhubarb here and I will have the um recipe in the description and this is it’s a little bit tart so depending on your tartness that you like your rhubarb crisp you’re going to want to um um either increase or decrease the sugar depending on what you.
Like yeah so all we have to do now is get this mixed together real good and then you just put it in an 8 by8 pan and that is it for the bottom we’re going to move on to the topping here now the topping is super easy also so you have a half a cup of um gluten-free oldfashioned oats again I.
Try to buy the organic and then says gluten-free there so a half a cup of that and then um this is the Cava flour and I use a half a cup of that also this is kind of easy to remember and then it’s also a half a cup of the um maple sugar again which I used um before and we’ll put that in mix that around get a little bit out here there.
We go and I just like to get the lumps up and then the last ingredient we’re going to add is a four a cup of maple sugar syrup so I like to use the bbon barrel this really makes a difference um with the flavor so you just put in a four a cup and mix this around and now this is going to turn it starts acting like butter um once you get it mixed in.
There I like to use a fork um but it starts getting clumpy just like uh butterwood it’s quite magical all right and we’re getting there so I just kind of like to break this up getting all that Sugar um Len in there mixed in um I’ll talk about the books in the background if you can see.
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That quick okay here we go I’m just going to break this up a little bit more even with my fingers that maple syrup really makes it act like butter gets really crumbly okay so this goes in the oven at 350 for an hour um I don’t cut my.
Rhubarb too thick so takes about an hour if you cut it a little bit thicker it might take a little bit more than an hour but you can definitely see test it with a fork or a toothpick okay there we go doesn’t that look wonderful now I have some that’s already done and you can just see how crispy it.
Gets it’s amazingly crispy chunk just went flying off yeah it’s it’s so good and there you have it and you will see if you use the powdered vanilla you will see the vanilla specs in there so that is it thank you for watching if you have any questions let me know and until next time we will see you later like And subscribe thank you bye- bye.
