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Rhubarb Coconut Oil Crisp
Indulge in the perfect blend of tangy rhubarb and sweet coconut oil with this irresistible crisp recipe that will leave you craving more!
Ingredients:
– 4 cups chopped rhubarb
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 cup old-fashioned oats
– 1/4 cup brown sugar
– 1/3 cup coconut oil, solid
– 1/2 tsp cinnamon
– Pinch of salt
Directions:
1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, combine rhubarb, granulated sugar, and flour. Spread the mixture evenly in the baking dish.
3. In another bowl, mix oats, brown sugar, coconut oil, cinnamon, and salt until crumbly. Sprinkle over the rhubarb mixture.
4. Bake for 35-40 minutes until the top is golden brown and the rhubarb is bubbling.
5. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Calories: ~280 per serving | Servings: 6 | Storage Tips: Store leftovers covered in the refrigerator for up to 3 days.