Easy & Delicious Gluten Free Rhubarb Crisp Recipe
Servings: 6
This delicious Gluten Free Rhubarb Crisp recipe has a divine sweet-tart rhubarb filling and an easy to make topping. A Spring-Summer delight!
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Ingredients
For the rhubarb filling
- 6 cups chopped rhubarb (1/2 inch pieces)
- 1/4 cup white sugar
- 2 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tbsp orange juice
For the crisp topping
- 1 1/2 cups gluten free rolled oats
- 3 tbsp brown sugar
- 1/2 cup chopped walnuts
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup almond flour
- 1/4 cup butter, melted
- 1/4 cup almond butter
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add in the garlic and onion and sauté for 5-7 minutes until they start to brown.
- Add in your frozen peas, salt and pepper and stir occasionally, for about 1 minute.
- Next, pour in the vegetable broth and turn the heat up to high for about 5 minutes until it comes to a boil.
- Remove the pot from the oven and let sit 5-10 minutes to cool slightly.
- Then, blend the soup in the pot using an immersion blender or in batches using a stand blender.
- Once the soup is blended, heat on medium-low in the pot for about 5 minutes, taste and add additional salt and pepper to your liking.
- Serve with a drizzle of greek yogurt, your favourite crackers or grilled cheese!
Notes
How to serve chili lime chicken thighs
- Chicken tacos: serve chicken with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
- Chicken bowls: serve with rice, pickled onions and cilantro.
- Serve with grilled veggies and your favourite grain.
- Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
- Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!
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