This clean eating strawberry rhubarb apple crisp recipe is perfect when you are trying to avoid added, processed sugars!
It’s funny. I’ve been eating clean and doing it without refined sugar for long enough now, that I don’t even remember what it’s really like to crave the stuff. In fact, I’m pretty sure that if I were to take a bite of normal cake these days, it would be too sickeningly sweet for me. Is that weird? Maybe, but I’ll take it!
Throughout the No Sugar Challenge though, a lot of you are having a very different experience. While you are enjoying the benefits of the challenge, you ARE missing something sweet. And I guess I really can’t blame you. I’ve been there myself.
So, I thought I’d come up with a No Sugar Challenge recipe for those doing this challenge. And I can’t say that I didn’t enjoy eating this. Even if I didn’t crave it. It’s so nice to be able to eat something sweet without experiencing those cravings you get for more!
But even if you’re not doing this challenge, I highly recommend this for dessert if you are a rhubarb fan. It’s a very light, cool and summery dessert. I just know you’ll enjoy it!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING STRAWBERRY RHUBARB APPLE CRISP RECIPE:
Need a no-sugar-added dessert? This one is positively delish!
- FILLING INGREDIENTS:
- 4 cups rhubarb (chopped or sliced)
- 1 cup fresh strawberries
- 1 large apple (whatever kind is sweet and in season)
- 3/4 cup apple juice concentrate (I just picked up a tube in the freezer section at Whole Foods)
- 1 tsp. ground cinnamon
- 1 tbsp. tapioca starch (cornstarch works too)
- TOPPING INGREDIENTS:
- 1/2 cup quick-cook oats
- 1/2 cup walnuts (or any nuts you'd like to use)
- 1/2 cup quinoa (uncooked)
- 3 large dates (seeds removed)
- 1 tsp. olive oil
Place all the filling ingredients in a sauce pan and bring to a boil. Immediately reduce heat to a simmer.
Continue to simmer for approximately 1 hour. The starch should be completely dissolved and you should have a somewhat thick (almost like stew), stringy substance when done. Stir frequently.
While the rhubarb cooks, place all the topping ingredients into a food processor and blend until well combined. It should stick together just slightly, but you should still be able to "sprinkle" it over the filling.
Preheat oven to 350 degrees F.
Pour the rhubarb into a lasagna dish or other baking pan. Mine was 9x13. This should be a thin layer.
Sprinkle with the topping so the entire thing is evenly covered. Place in oven and bake for 30 minutes. The topping should have a nice, golden appearance. Check frequently after the first 20 minutes to ensure nothing gets burned.
Allow to cool completely so that the bottom of the pan can be held in your had. In other words, not hot at all. Place the entire dish in the freezer and freeze for about 2 hours. The idea here is to CHILL it, not freeze it. Once it's frozen, it's very hard to cut. So if you accidentally freeze it, just let it sit out on the counter until it's soft again.
Slice into 15 pieces and serve.
Storage: Keep in the fridge for up to 6 days.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.