Rhubarb-Raspberry-Blueberry Crisp

Is your garden overflowing with rhubarb? Not mine. I don’t have a green thumb! However, lucky for us my mother-in-law does! She shared her rhubarb with us and I created this quick, easy and super delicious crisp!!! A great recipe for fall!

What you need:

6 cups chopped rhubarb

1 cup frozen raspberries

1 cup frozen blueberries

3 tbs evaporated cane juice (sugar)

For crisp:

2 cups rolled oats

½ cup ground almond meal (from raw almonds)

2 tbs ground flax seed

1 cup chopped pecans

½ cup brown sugar

pinch of salt

4 tbs non-dairy butter

What you do:

1.)   Preheat oven to 350 degrees.

2.)   Butter a 13x9 baking dish.

3.)   Mix fruit and 3 tbsp of sugar in a bowl. Pour into baking dish.

4.)   Mix all the crisp ingredients in a bowl and pour over the fruit.

5.)   Back for 45 minutes.

6.)   Serve with ice cream if you like, but it was delicious all by itself!!!

Enjoy!!!

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