Ruby-red rhubarb at Eastern Market looked gorgeous this week! I decided to purchase a bunch and figure the details out later. Glad I did. I'm in celebration-mode after a great work week! With a little bit of tweaking some other recipes...and the fact that I just happened to have a chilled bottle of bubbly...the rhubarb became a deliciously gooey crisp.
If you're craving healthier-for-you dessert; this one definitely fits the bill. It has relatively low added sugar, fresh ginger, rhubarb, coconut oil + it's vegan & gluten free. Happy Friday!
Rhubarb-Ginger Champagne Crisp
(Gluten Free + Vegan)
Serves 4
Ingredients:
5 stalks fresh rhubarb, chopped into 1/2 in pieces (roughly 3.5 c)
1.5 tbsp ginger (approx) - minced
1/2 c gluten free flour (I used 1/2 legume mix, 1/2 tapioca)
2 oz +2 tbsp organic cane sugar
2 tbsp coconut oil (chilled)
2 tbsp dry champagne (or just use water if your're feeling less festive than I am...)
1 pinch sea salt
Directions:
Preheat oven to 350*. Wash, peel, chop & mince rhubarb & ginger. Combine rhubarb and ginger with 2 tbsp of the sugar and the champagne. Toss well and put into a 9x4 baking pan (a loaf pan).
In a mixing bowl, combine 2 oz of the sugar, flour, sea salt and coconut oil. Crumble with your fingers until the texture even and crumbles are about half the size of peas. Crumble evenly on top of the rhubarb mixture.
Bake about 45 - 65 minutes, or until you see the fruit bubbling and crumble browning slightly. Serve with a glass of champagne. Enjoy! ;)
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