We've been eating this rhubarb crisp recipe for as long as I can remember; it was my Great-Grandma's recipe, and a good reminder that we don't need to be extravagant in our recipes to make something that tastes really good. Easily swapping out the oats & the butter make it a breeze to adapt to our allergens, & a summertime staple. If you want another type of fruit, experiment! You probably could use less sugar; rhubarb is really tart & the only fruit we use in this one.
5 cups rhubarb
1 cup coconut palm sugar
2-3 tablespoons orange juice concentrate (this is really a to taste thing, if you want to taste it, use more, if you don't use less, or omit)
1/4 cup gluten-free flour (we like Bob's Red Mill 1:1)
1 teaspoon ground cinnamon
2 cups of gluten-free oats
1/2 cup coconut palm sugar
1 teaspoon cinnamon
1/2 cup melted palm shortening
1. Preheat oven to 350 degrees.
2. In a 9x13 pan, mix the filling ingredients: rhubarb, palm sugar, orange juice concentrate, gf flour & cinnamon.
3. In a small bowl, mix the topping ingredients.
4. Spread topping all over the filling. It will be crumbly, so just cover all the filling and don't worry about it holding together.
5. Bake for 40 minutes, until bubbly & crispy around the edges. Enjoy alone, or topped with coconut whipped cream or dairy-free ice cream.