Rhubarb Walnut Crisp ~ Sugar Free
Our dear friends, the Valles, brought by some fresh rhubarb, cut from another friend's garden. They are so faithful to share God's amazing provision with us, all year long and we appreciate it.
Decided to try a sugar free rhubarb dessert. Last years attempts to make a rhubarb crisp with straight stevia did not quite make it. Why? Rhubarb is too zingy tart to just have stevia, you need some sort of natural sweetener. So how do you calm the tart taste of the rhubarby without using regular sugar? My new favorite item, low glycemic, thoroughly yummy coconut sugar! And oh what a yummy Rhubarb Walnut Crisp ~ Sugar Free it turned out to be. Hats off to RhubarbInfo.com, who has a million and one rhubarb recipes to inspire anyone!
So whether you call it a Rhubarb Crumble, a Rhubarb Crisp, Betty, Buckle or Walnut Oat Cobbler, this is a sugar free dessert worth trying. Slightly sweet, just tart enough, and thoroughly yummy topped with coconut cream, or if you can have dairy, whipped cream, yogurt or ice cream.
Keep in mind, rhubarb counts as a vegetable!
Rhubarb Crumble Base
- 5-6 cups chopped fresh rhubarb
- 1/4 cup coconut sugar
- 1 dropperful Vanilla Stevia
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- optional ~ 1 tablespoon coconut flour
Walnut Crumble Topping
- 1/2 cup GF rolled oats
- 1/2 cup chopped walnuts
- 1/4 cup butter
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
Preheat oven to 350 degrees.
While oven is heating, combine the rhubarb base ingredients, put in a pie plate.
In a separate bowl, put gluten free rolled oats, and coconut sugar. Stir, and cut butter in until it is a crumbly texture. Add cinnamon and walnuts, completely incorporating. Sprinkle over rhubarb mixture and pop into the oven. Bake for about 35 to 40 minutes. Cool slightly, then serve topped with coconut cream, or if you can have dairy, whipped cream, yogurt or ice cream.
