Berry Rhubarb Crisp with Hibiscus
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 6
Calories: 331 kcal
Ingredients
- 1 cup rhubarb fresh, trimmed, small dice
- 1-1/2 cups strawberries trimmed, halved or quartered if large
- 1-1/2 cups blueberries raspberries, blackberries or combination
- 1 Tbsp. hibiscus tea leaves
- 2 Tbsp. maple syrup
- 2 Tbsp. orange juice
- 1 tsp. orange extract
Topping
- 1 cup gluten-free flour
- 1 cup rolled oats
- 1/2 cup coconut flakes crumbled slightly
- 1 tsp. cinnamon
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- Coconut whipping cream optional
Instructions
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Preheat oven to 375 degrees F.
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In medium saucepan, combine rhubarb, strawberries, berries, hibiscus tea leaves, maple syrup, orange juice and orange extract. Bring mixture to boil, stirring; Cover and turn heat down to simmer. Cook for 8-10 minutes until rhubarb starts to soften.
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Into 9-inch glass pie dish or other oven-proof dish, pour mixture.
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In separate bowl, fully combine all topping ingredients. Mixture should be moistened and crumbly.
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Sprinkle topping evenly over top of fruit.
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Bake 20 minutes until fruit is bubbly and topping is lightly browned and crispy.
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Serve as is warm or chilled, or serve with whipped coconut cream or frozen topping of choice.
Recipe Notes
Get the ingredients you’ll need to make this rhubarb crisp!
Nutrition Facts
Berry Rhubarb Crisp with Hibiscus
Amount Per Serving
Calories 331
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g60%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 7mg0%
Potassium 285mg8%
Carbohydrates 48g16%
Fiber 7g28%
Sugar 18g20%
Protein 5g10%
Vitamin A 65IU1%
Vitamin C 29mg35%
Calcium 77mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.