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.
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!
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