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Rhubarb - Frozen

$4.58

Half Lb

Rhubarb grown in Wisconsin - stalks pre-cut into cubes. Pre-cleaned & Frozen. A rosy & tart vegetable that pairs perfectly with dessert recipes.

30 left

Even though we treat Rhubarb like a fruit, it's technically a vegetable and is a delicious addition to desserts such as pies, cakes, crumbles and more! Rhubarb can roasted, sauteed, stewed, or pureed. Stewing rhubarb is one of the easiest and most common ways to cook it, as well as one of the most versatile ways to serve it. Pour stewed rhubarb over ice cream, drizzle it onto pancakes, or even incorporate it into cocktails. Usually, the stalks are cut into small pieces and stewed with sugar until softened. Keep in mind: rhubarb has a high water content, so you’ll likely need to use less water during cooking than you’d expect.

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Vegan Gluten-Free Raspberry Rhubarb Crisp
By Minimalist Baker 

Ingredients:
2 1/4 cups raspberries (if using frozen, place in colander and briefly rinse under cold water)
2 1/4 cups rhubarb (if using frozen, place in colander and briefly rinse under cold water)
2-3 Tbsp cane sugar (or sub sweetener of choice, such as maple syrup or coconut sugar)
1 cup gluten-free rolled oats
1/2 cup almond meal (ground from raw almonds)
1/2 cup raw pecans (chopped)
1/4 cup packed light brown sugar
1 pinch sea salt
4 Tbsp cold vegan butter (or sub olive oil)

Instructions:
Preheat oven to 350 degrees F (176 C) and butter an 8x8 (or similar size) baking dish.
Add fruit directly to the dish and toss with sugar (1-3 Tbsp depending on preference // amount as original recipe is written // adjust if altering batch size).
Add crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer.
Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.
Let cool for 10 minutes and serve with dairy-free ice cream or coconut whipped cream.
Leftovers will keep in the fridge for several days, though best when fresh.

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