Rhubarb & Raspberry Nut Crisp

Taking advantage of the backyard bounty, this is healthy and deliciously tart and sweet crisp is a breeze to whip up. Oats and nuts lend their nutrition to make one scrumptious dessert, bursting with sweet and juicy raspberries and puckering rhubarb.

In my world... where there's rhubarb, there's crisp. My love for crisp knows no bounds. Using fresh rhubarb just plucked from the garden and berries that Todd and I picked last summer, there's certainly no better summertime dessert.

This recipe is a deviation from my standard crisp. It's a little healthier; with an all nut crumble and I use erythritol in place of regular sugar for Todd (it aggravates his RA). We had raspberries from my Grandparent's garden on hand in the freezer and though I'm stodgily a strawberry-rhubarb gal, they worked great. 

Perfect for dessert or the most divine breakfast, you really can't go wrong here. I hope you enjoy this scrummy little recipe as much as we did!

“If you have a garden and a library, you have everything you need. ”

— Marcus Tullius Cicero

Rhubarb & Raspberry Nut Crisp

By Kathleen Henry @ Produce On Parade

Published 05/23/2016

Taking advantage of the backyard bounty, this is healthy and deliciously tart and sweet crisp is a breeze to whip up. Oats and nuts lend their nutrition to make one scrumptious dessert, bursting with sweet and juicy raspberries and puckering rhubarb.

Ingredients

• 1 ½ cups frozen raspberries
• 1 ½ cups fresh rhubarb (about 3 stalks), sliced
• 2 tbsp ground flaxseed, divided
• 1 tsp vanilla extract
• splash of lemon juice
• ½ cup raw almonds
• ½ cup raw pecans
• 1 cup rolled oats
• ¼ cup room-temperature coconut oil
• 2 tbsp agave nectar
• 2 tbsp erythritol or vegan granulated sugar
• ½ tsp ground cinnamon
• pinch of kosher salt

Instructions

1. Preheat the oven to 350°F and coat a pie dish with a nonstick cooking spray.
2. Mix the raspberries, rhubarb, 1 tbsp ground flaxseed, vanilla, and lemon juice in the pie dish with your hands to combine; spread out into an even layer.
3. Process the almonds and pecans in a food process until a flour-like consistency. Pulse in the remaining ingredients until just combined. We don’t want the oats to be processed too much.
4. Spread the crumb mixture over the berry mixture and bake for about 30 minutes, until the top is golden brown and the juices are bubbling. Serve warm.

Yield: 4

Yum

Read all about how the folks behind the Impossible Food Beyond Burger create that perfect, vegan burger in this totally fascinating interview from Science Friday. 

Healthy Peanut Butter Maple Banana Fudge

So, as you may know, I pretty much want sweets all the time. However, as they have a propensity for...errr..not so good-for-you-ness...I do try to limit myself. Key word here is "try". Usually this fails. I'm pretty sure that if I were to cut out all sweets in my diet, I would be about 97 pounds. Which, for several reasons is pretty alarming and downright disconcerting. Obviously, this will never happen. A family member once told me they'd never have to worry about me being anorexic because I love food too much. Ummm, thanks...I guess? I was also told that my parents knew they'd never have to worry about me doing any drugs because I'm much too stubborn and peer pressure never bothered me the slightest. I'm pretty sure it was just a nicer way to say that I'm super obstinate and aggressively autonomous. *squinty face* I guess they're right about both. I really do love food, and I've never done any illicit drugs.

In my roundabout sorta way, what I am trying to tell you is that I am super excited to present you with a delicious, vegan fudge bar that is so good you'll want to eat the entire pan.

These really are quite deceiving...and somewhat upsetting. I could have been making this amazing fudge all this time and it's healthy!? I feel somewhat betrayed by the universe, and the Patron Saint of Healthy Desserts. I looked it up, and there is not a patron saint for desserts, let alone healthy desserts. But, there is one for Bakers, Cooks and oddly enough...Radiologists. Alright! 

Enough nonsense.  Whole food, vegan fudge bars with a nut-date crust and a creamy chocolate filling. Deceptively addictive and completely rich and satisfying. They even have flax seeds! The only thing that I wouldn't really consider as "healthy" is the maple syrup. That's not really healthy. But we'll let it slide this time. Yep, this is definitely my new favorite, easy dessert!

Healthy Peanut Butter Maple Banana Fudge

Inspired by Chocolate Covered Katie

Serves 16

• --Crust---
• 11 large medjool dates, pitted (about 1 cup)
• 1/4 cup raw almonds
• 1/4 cup raw walnuts
• 1/4 cup raw hazelnuts 
• 1/4 cup unsweetened cocoa powder
• 1 Tbsp. whole flax seeds (or ground)
• pinch of kosher salt
• --Filling--
• 2 ripe bananas (one of them frozen, if you want)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup creamy peanut butter
• 1/4 cup maple syrup
• tiny pinch of kosher salt
• finishing salt (for topping)
• --Notes--
• Feel free to substitute any mixture of nuts you'd like. 

In a food processor, add all the crust ingredients and process for about 3 minutes, or until the crust is well blended.

Transfer to a 8 x 8 inch baking dish and press it with the back of a spoon until it is firm and even.  

Wash out the processor and add in all the filling ingredients except for the finishing salt. Process until smooth and silky, then pour over the crust. 

Smooth it out evenly with a spatula.  

Cover and place in the freezer for about 5 hours, or until firm. It does take a while to firm up. Once firm, garnish with the finishing salt and cut into 16 squares. 

Serve straight from the freezer or allow to thaw for a few minutes before serving. Keep the leftovers in the freezer. 

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