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Cherry Berry Rhubarb Crisp with Cinnamon Vanilla Sauce (gluten free, low sugar, vegan, nut free, paleo optional)

Cherry Berry Rhubarb Crisp with Cinnamon Vanilla Sauce (gluten free, low sugar, vegan, nut free, paleo optional)

Our garden has been hasn't faired so well this summer. Sadly, my zucchini plants look exactly the same as the day we planted them. The same with the summer squash...and snap peas...and radishes. However, we have had a great rhubarb crop this year so that almost makes up for the disappointing vegetable situation. 

Growing up we had rhubarb growing randomly all over our yard. I loved collecting it for a yummy rhubarb crisp. A traditional combination is strawberries and rhubarb but since my daughter Magnolia is allergic to strawberries I decided to make a rhubarb crisp with blueberries and cherries. 

This is a low sugar recipe so if you're used to really sweet desserts it will taste pretty tart. You can always add additional coconut sugar or stevia if you want a sweeter crisp. I actually like to eat this for breakfast! Since fruit digests the best on an empty stomach I tend to eat my fruit in the morning. 

The cinnamon vanilla sauce is sweetened with a little coconut nectar which is made from coconut blossoms. It tastes like a combination of maple syrup and molasses and it's completely unrefined. The sauce reminds me of melted ice cream when it's drizzled over the crisp. Delicious!

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Cherry Berry Rhubarb Crisp with Cinnamon Vanilla Sauce

Serves 6

Filling Ingredients: 

3 cups of rhubarb, diced

1 cup of fresh or frozen blueberries

1 12oz bag of frozen sweet or tart cherries (you could also use fresh, pitted cherries)

1/4 cup of coconut sugar

1-2 droppers of liquid stevia

1 tsp of vanilla extract

1 tsp of ground cinnamon

1/4 tsp of sea salt 

juice of 1 lemon

juice and zest of 1 orange

1-2 Tbs of arrowroot starch (depending on how juicy your fruit is)

Crisp Topping: 

1/2 cup of gluten free rolled oats (Paleo: substitute 1/2 cup of chopped nuts or almond flour)

1/2 cup of coconut flour

1/4 cup of arrowroot starch

1 tsp of cinnamon

1/4 tsp of sea salt

3 Tbs of coconut sugar

4-5 Tbs of cold diced butter or coconut oil (not melted)

Cinnamon Vanilla Sauce:

2/3 cup of full fat coconut milk (canned or culinary in the carton, not coconut milk beverage)

4 Tbs of coconut nectar

1/4 tsp of sea salt

1/2 tsp of ground cinnamon

1/2 tsp of vanilla extract

 

Directions: 

Heat the oven to 350 degrees F. 

In a large mixing bowl combine the fruit, vanilla extract, lemon juice, orange juice and zest and liquid stevia and stir to combine. Add the coconut sugar, sea salt, cinnamon and arrowroot starch and mix well. Pour the fruit mixture into an oiled baking dish. I used an 11X4 inch dish. You could also use an 8X8 or a deep dish pie pan. 

In a separate bowl, combine all of the crisp ingredients except for the butter or coconut oil. Sprinkle the mixture over the top of the fruit filling. Cover the surface of the crisp topping with the diced butter or little dollops of coconut oil. 

Bake at 350 degrees for 40 minutes or until the fruit is bubbling and top is golden. Check about half way through to see if there are dry spots in the crisp. I added a little bit more coconut oil to those spots. 

In a small pan, combine the sauce ingredients and bring to a low simmer, stirring frequently. Turn off the heat. Serve a generous spoonful over each bowl of crisp and enjoy! 

 

 

 

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