A couple months ago my Aunt Linda emailed me with a challenge: make something with rhubarb. Harder than it sounds, peeps. There's rhubarb strawberry pie... and then.... yeah, that's it. You can find recipes for rhubarb things online but they are nearly all covered in sugar and/or pastry. We can do better than that.
Well today we did do better than that.
Pie? Not so healthy. Crumble? Still not healthy. Crisp? OK, still not healthy per se, but we can healthify it. Omit sugar, use coconut oil instead of butter, use whole grains, etc.
This recipe was inspired by Ina Garten's recipe, is kinda like pie, and uses rhubarb. Win, win, win.
Coconut Rhubarb Crisp
for four / 8 WW P+ each
Ingredients
- Filling
- 2 cups rhubarb, sliced in little half moons
- 2 cups strawberries, halved and sliced
- 2 cups granny smith apple, diced
- 2 tbsp sugar (use more if your berries and apple are not very sweet)
- zest of 1 orange
- juice of said orange
- 2 tsp corn starch
- Crisp
- 1/3 c. whole wheat flour
- 3 tbsp brown sugar
- 1/4 tsp salt
- 3/4 c. oats
- 1/2 c. sweetened shredded coconut
- 1/4 c. coconut oil, in solid state
Instructions
- Preheat oven to 350F
- In one bowl, combine fruit, 2 tbsp sugar, and orange zest
 |
| so sweet right now |
- In a little bowl, combine juice of the orange and corn starch
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| fresh from the yard! |
- Pour starchy OJ over fruit and toss well
- In another bowl, combine all ingredients
- Use two butter knives to cut coconut oil into the mixture without melting it
- Once the coconut oil is in tiny pieces you can use your finger tips to finish the job
- You want to be able to squeeze a chunk of the crisp and have it stay together
- Split fruit mixture among 4 ramekins
- Top with 1/3 c. crisp topping and press flat
- Bake for 45 minutes or until golden, bubbly, and yumtastic
I know what I'm eating for dinner tonight.
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