I count rhubarb as a forageable ingredient, although one of the few you can also find at the supermarket if you don’t come across it in an abandoned homestead – or in your backyard. It grows with total neglect, expands regularly and provides an abundant source for recipes of all types – chutney, soup, dessert, baking et al from spring well into summer if you remember to prune back the flowers in the spring.
For this rhubarb recipe I also used some wild berries – raspberries and blackberries – I found recently growing at the front of our property.
Fruit crisps are nothing new, but I have been making them a little differently lately – gluten free, low in sugar and with no oats. I just wanted a little variation so as not to be repeating the same recipe, and now I find I prefer this one to my old recipe. So I hope the guests at this week’s Fiesta Friday enjoy this seasonal dessert.
If you really like sweet, feel free to add sugar to the topping, or a little extra to the fruit. Or increase the fruit ratio and use less rhubarb.
Rhubarb and Berry Crisp
For the filling:
6 cups (1.5 lbs) chopped rhubarb
1 cup berries (blueberries, strawberries, raspberries, gooseberries etc. or any combination)
1 cup sugar
For the topping:
1.5 cups ground almonds
1 cup hemp hearts
2 Tbsp ground flaxseeds
1 tsp cinnamon
1/2 cup coconut flour
1/2 cup coconut oil
Mix the rhubarb and berries with sugar in a rectangular baking tin.
To make the topping, mix together the rest of the ingredients and distribute evenly on top of the filling. Bake at 325 for about 35 minutes, or until the top looks crisp and the filling is bubbling. Serve on its own, hot or cold, or with ice cream, whipped cream or yogurt.