Blueberry Rhubarb Crisp

IT’S FARMERS MARKET SEASON!! I’m so excited to be able to get fresh produce every weekend. It’s literally the best. This was the first weekend of the downtown farmers market here, and they said that it opened at 7:30. I had to force myself to not get there right at 7:30. I went for a run, did some dishes, lolly-gagged  around town a little until about 8. I was still probably one of the first people there. I couldn’t help that I was excited.
For some reason, every time I go to the farmers market, I get the urge to buy some rhubarb. I’ve never actually done anything with it before. I think I want to buy it because it makes me think of my grandma. She used to always have strawberry-rhubarb jelly, and some rhubarb pie at her house when I was growing up. Whenever I see rhubarb jelly, I instantly think of her, and how she always brought us breakfast in bed. Those were the good ol’ days.

This recipe is gluten, grain, egg, nut, and dairy free, and still got the stamp of approval from my friends.

Blueberry Rhubarb Crisp

  • Servings: 8
  • Difficulty: easy
  • Print
3/4 Cup Coconut Flour
3 Tbs Arrowroot Flour
3/4 Cup Coconut Oil, Melted
3 Tbs Water
4 Stalks of Rhubarb
1 Cup Blueberries (can be frozen)
1/2 Cup Honey
1/2 Cup Water
2 Tbs Arrowroot Flour
4 Tbs Gelatin
1 Plantain, Peeled and Chopped
1/2 Cup Coconut Palm Sugar
1 Cup Coconut Flakes, Lightly Chopped
2 Tbs Coconut Flour
2 1/2 Tbs Ground Cinnamon
1/3 Cup Coconut Oil
Preheat oven to 350 degrees.
In a large mixing bowl combine all ingredients until well combine.
In a 9 inch pie pan, firmly press dough evenly along the bottom.
Place in oven for roughly 10 minutes until edges begin to brown.
Remove and set aside.
While crust is in the oven, place all ingredients in a sauce pan.
Mix thoroughly, and bring to a boil.
Turn the heat down, and let simmer for 8-10 minutes until fruit softens. Stir Frequently.
Heat oven to 425 degree, and bake plantains for 10-15 minutes until they become soft and golden, but not too crisp.
In a mixing bowl, combine, palm sugar, coconut flakes, coconut flour, cinnamon, and baked plaintains.
Begin to cut in the coconut oil, until you have a crumbled texture.
Turn your oven on low broil.
Pour the filling over the pre-baked crust. Then even sprinkle the topping over top.
Place in the oven for 8-10 minutes, until top becomes crisp, and the filling begins to bubble up the sides.
Cool, and enjoy!

3 thoughts on “Blueberry Rhubarb Crisp

  1. Sounds yummy!
    I have similar rhubarb-grandma recollections and often have thought about buying it at market. (I’m usually there just as they open too 😁). Perhaps this will be my year to try it.


      1. Ohhh….strawberry rhubarb bread would be delightful! I admit I’m not much of an independent baker – I appreciate those who come up with tasty AIP baked goods. Keep ’em coming ☺️!


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