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.
8 large stalks of rhubarb
1 cup raw local honey
1 tsp cornstarch or arrowroot powder
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)
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