Fair Food: Rhubarb Crisp


Eating foods that are in season in your area: it's good for your health, good for farmers, and good for the planet! I love the springtime here in the midwest, when our farmers' markets finally open up and fresh fruits and veggies start piling up on roadside stands!

There's not a huge variety of fruits and veggies in our farmer's markets yet here in Minnesota (we had a really long, cold winter!), but rhubarb is now in season and it is one thing that's abundant! My favorite way to eat rhubarb as a kid was fresh, raw stalks dipped into a cup of sugar, but now I favor my grandma's strawberry rhubarb jam or a good rhubarb crisp! This recipe is naturally gluten free and sugar free, but I've included some additional substitutions for various dietary restrictions below.


You'll need: 
8 large stalks of rhubarb
1 cup raw local honey
1 tsp cornstarch or arrowroot powder

Toppping: 
1 1/2 cups oats
1/4 cup coconut flour
4 TB butter
1/4 tsp baking soda
1/2 tsp cinnamon
2 TB honey
1 tsp fair trade vanilla

*Note: this makes a slightly tart crisp, so add a touch more honey if you favor sweeter desserts.

(Allergy-friendly substitutions... Dairy free: sub some fair trade coconut oil for the butter. Low FODMAPS: sub maple syrup for the honey. Paleo: skip the oats and add some almond flour and coarsely shredded coconut)
Chop the rhubarb and place in a saucepan with the honey. Cook down over medium heat until the fruit is soft. Add starch and stir until slightly thickened, remove from heat.

For the topping: mix all ingredients except butter, then cut butter in until mixture forms large course "crumbs".

Pour the rhubarb mixture into a 8x8 square or pie pan, and evenly spread the topping. Bake at 350 for 15-20 minutes or until golden brown.

//What Makes it Fair// 

•Local fair trade honey 
•Fair trade vanilla 
•Locally grown rhubarb