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Rhubarb - Frozen
Rhubarb grown in Wisconsin - stalks pre-cut into cubes. Pre-cleaned & Frozen. A rosy & tart vegetable that pairs perfectly with dessert recipes.
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Vegan Gluten-Free Raspberry Rhubarb Crisp
By Minimalist Baker
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)
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.