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Strawberry-Rhubarb Granola Crumble
This strawberry rhubarb crisp is great for a light on a warm summer night and comes together in with just a couple steps. It’s sweet with just a touch of tart from the rhubarb. The crunchy granola topping also adds texture and a light toasty flavour.
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Paleo, Vegan
Makes: 4 servings
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Ingredients
2 Cups chopped Rhubarb (fresh or thawed from frozen)
2 Tablespoons Chia seeds
2 Cups diced fresh Strawberries
2 Tablespoons Low-carb granulated sweetener
1 Tablespoon lLemon juice
½ Teaspoon Vanilla extract
1/3 Cup crushed Rawcology Banana With Maca Raw Crunch Granola
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InstructionsÂ
1. Preheat oven to 350℉.
2. In a medium saucepan over medium-high heat, add the rhubarb. Cook until the rhubarb breaks down, and liquid evaporates, forming a chunky jam-like consistency, about 8-10 minutes. Remove from the heat and add the chia seeds. Mix well to full incorporate.
3. Add the strawberries, sweetener, lemon juice, and vanilla. Separate the mixture into 4 individual sized oven-safe ramekins and top with granola.
4. Bake for 6-8 minutes, until mixture is heated through and granola has toasted. Serve warm with fresh mint.Â
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TIP OF THE WEEK
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