Name: Sprouted Flour Rhubarb Crisp
Prep time: 8 min
Cook time: 40 min
Total time: 48 min
Ingredients: 6 cups Raw Rhubarb (1 inch pieces); 2/3 cup Trim Healthy Mama Gentle Sweet or Truvia (make sure it is no sugar added Truvia); 1/2 tsp Cinnamon; 1/2 cup Almost Boiling Water; 2 tsp Trim Healthy Mama Just Gelatin; 1 tsp Lemon Juice; 3/4 cup Old Fashioned Oats; 2/3 cup Trim Healthy Mama Gentle Sweet; 1 tsp Molasses; 5 tbsp Sprouted Whole Wheat Flour; 6 Tbsp Butter (do not substitute)

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It’s rhubarb season here in Kansas, so I have some fresh rhubarb on hand. I had the thought, why not try a sprouted whole wheat flour rhubarb sugar-free dessert? Here is a sneak peak at the rhubarb I freshly picked from my garden.

I added quite a bit of natural sweetener to this recipe, so if you have a big sweet tooth like me, you will enjoy this treat! If you are not so big on sweetness, try a little less sweetener or just have a smaller helping.

The hardest part of this whole recipe was chopping up the rhubarb. The ingredients came together fast and it didn’t take long to get into the oven.

Sprouted Flour Rhubarb Crisp

Marcy

A healthy alternative to a yummy early summer classic treat!

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Prep Time 8 mins

Cook Time 40 mins

Total Time 48 mins

Course Dessert

Cuisine American

Servings 9 servings

Equipment

Knife
Measuring Cups
Medium Bowl
Glass Measuring Cup
Mini Wisk
Pastry Cutter
9 inch Pan

Ingredients

6 cups Raw Rhubarb 1 inch pieces
2/3 cup Trim Healthy Mama Gentle Sweet or Truvia make sure it is no sugar added Truvia
1/2 tsp Cinnamon
1/2 cup Almost Boiling Water
2 tsp Trim Healthy Mama Just Gelatin
1 tsp Lemon Juice

Topping

3/4 cup Old Fashioned Oats
2/3 cup Trim Healthy Mama Gentle Sweet
1 tsp Molasses
5 tbsp Sprouted Whole Wheat Flour
6 Tbsp Butter do not substitute

Instructions

Turn oven on to bake at 375 degrees.
Chop fresh rhubarb into one inch pieces.
Measure water into glass measuring cup. Warm up in microwave until almost boiling.
Add gelatin to water and wisk until dissolved. Do not leave any gelatin undissolved.
Add in Gentle Sweet, cinnamon and lemon juice to gelatin mixture. Wisk very well.
Place rhubarb into 9 inch square pan, pour over gelatin mixture.
In new bowl, mix together oats, Gentle Sweet, molasses, and sprouted flour.
Use pastry cutter to blend butter into dry ingredients. Cut in until crumbly.
Use hands to crumble topping over rhubarb mixture.
Put 9 inch pan into oven for 35-40 minutes.

Notes

Calories per serving: 155 g

Healthy carbs: 6 g per serving

Fat: 8 g

Sugar: 1 g

KEEP leftovers in refrigerator!

THM: Crossover

**Please do not give leftovers to dogs, the Gentle Sweet contains xylitol which is harmful to dogs.

I can’t believe this buttery, sweet dessert is also healthy! I also found a way to slip in my favorite ingredient sprouted whole wheat flour! Low-cost ingredients are used for the most part. If you want to make your own Gentle Sweet here is a recipe I often use:

1 Cup Xylitol, 1 Cup Erythritol, and 3/4 tsp Stevia. Mix altogether. Grind in a coffee grinder for a finer powder. Take note, not all Stevia brands are created equal. Make sure there are no added ingredients, only pure stevia!

Enjoy!

Keep your body, soul and mind healthy!

-Marcy

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