This Rhubarb Crisp (Paleo/AIP) recipe gives the nostalgic favorite a modern makeover – no gluten or processed sugar. Enjoy this summer favorite again!
Rhubarb Crisp seems to me like a nostalgic recipe. I’m not really sure why. Maybe because rhubarb was something we grew in our garden when I was growing up in Montana. Maybe it’s because rhubarb was something that grandmothers and aunts and mothers baked with in the summertime.
Me, nostalgic? Guilty. Sometimes, things from the past are worth hanging onto.
However…
Let’s make it a little healthier for a healing diet and lifestyle, shall we?
About some of the ingredients
- Cassava flour – If you’ve done any AIP baking, you’ve probably encountered cassava flour. Do not fear new ingredients! This stuff is a lifesaver. It’s sort of the all-purpose flour for a gluten-free diet.
- TigerNut flour – Don’t freak out when you see the word “nut” in the name. Tigernuts are actually tiny tubers! The flour made from them has body, and a touch of sweetness.
- Sliced tigernuts – In their sliced form, baked, tigernuts mimic oatmeal in a crumble topping.
Other summer dessert recipes
If you have a sweet tooth, and you’re looking for a few more gluten free recipes to try this summer, try these:
I hope you’ll give THIS recipe a go, though. I’m especially proud of how the crumble topping turned out. For me, crisp recipes are alllllll about the topping. Amen?
I hope you’re having an amazing summer. As always, I’m wishing you great love and deep healing!
๐,
Wendi
Rhubarb Crisp (Paleo/AIP)
Course: Treats and SnacksCuisine: Paleo, AIPDifficulty: Medium6
servings25
minutes45
minutesThis Rhubarb Crisp (Paleo/AIP) recipe gives the nostalgic favorite a modern makeover – no gluten or processed sugar. Enjoy this summer favorite again!
Ingredients
3.5 cups 3.5 diced fresh rhubarb
1/2 cup 1/2 honey
1 TBSP 1 arrowroot starch/flour
1 TBSP 1 fresh lemon juice
1/8 tsp 1/8 + 1/4 tsp sea salt, divided
3/4 cup 3/4 tigernut flour
1/2 cup 1/2 cassava flour
1/2 cup 1/2 organic palm shortening
1/4 cup 1/4 coconut sugar
1/2 tsp 1/2 cinnamon
1/2 cup 1/2 sliced tigernuts
Directions
- Preheat oven to 350ยบ F. Place rhubarb, honey, arrowroot, lemon juice and 1/8 teaspoon salt in a large mixing bowl. Toss to mix and set aside.
- Place tigernut flour, cassava flour, plam shortening, coconut sugar, cinnamon, and the remaining 1/4 teaspoon of salt in a food processor. Pulse until it begins to come together like a crumbly dough. Add the sliced tigernuts, and pulse a few times, just until it looks like there’s oatmeal in it.
- Scrape rhubarb mixture into an ungreased 10″ quiche pan (because it’s pretty!), or a regular 8 X 8 glass pan. Spread the crumble mixture evenly on the top. Bake uncovered for 45 minutes. Let cool before serving. Refrigerate leftovers. (The crumble will solidify more under refrigeration.)
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Can you substitute apples for the rhubarb?
Hi, Kara! I haven’t tried to sub apples. I think you’d have to make several tweaks to make it work. Since rhubarb is tart, I’ve added sugars to compensate, whereas you wouldn’t need to do that with apples. Cook time might be different, too. If you’re in the mood for an apple dessert, you could try these Apple Enchiladas:https://wendisaipkitchen.com/2020/04/30/apple-enchiladas-aip-paleo/ Sooooo good! ๐
love the site. I am fortunate to be at the place where I can use eggs. Does it make sense to use eggs instead of palm shortening? And if so how would you suggest doing that portion wise
Eh, I wouldn’t suggest eggs for the crumble. Can you tolerate butter? Or maybe lard?