First Do No Harm

Rhubarb Crisp



4 Cups Diced Rhubarb
1 Cup Water
1 Teaspoon Vanilla
1 Cup Organic Zero
2 Tablespoons Arrowroot Powder


1 Cup Sifted Whole Wheat Baking Flour
Cup Oatmeal (blended into a powder)
1 Cup Organic Zero
1 Tablespoon Maple Syrup
1 Teaspoon Cinnamon
Cup Melted Coconut Oil
Teaspoon Salt

Mix flour, oatmeal, Organic Zero, maple syrup, cinnamon and melted coconut oil. Grease up a 9x9-inch pan with a mixture of coconut oil and liquid lecithin. Place half of crumb mixture into the pan. Cover with rhubarb.

Combine and cook water, vanilla, Organic Zero and arrowroot powder until thick. Pour over rhubarb and top with remaining crumb mixture.

Bake at 345F for 50-60 minutes. Serve warm with or without ice cream. We will soon publish a vanilla ice cream made with Organic Zero for you folks with an ice cream maker. Or if you have an ice cream maker, you might want to top this with Rhubarb Sorbet.

Variation: 2 cups of strawberries can be substituted for 2 cups of the rhubarb, but you'll need one additional tablespoon of arrowroot powder.

Total calories of this recipe is: 2199 (2970 if you use sugar), and it serves 9, so that's just 244.33 per serving (and 4.3 grams of dietary fiber).



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