Blood Orange Rhubarb Crisp

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As part of my recipe testing day yesterday, I decided to play around with a vegan rhubarb crisp. Apparently, it’s just slightly too early for rhubarb to begin flooding all of the greenmarkets and groceries in Manhattan, because I tried, and failed, a few times before finally getting my hands on a couple of bunches. Surprisingly enough, it was the grocery store one block from my apartment that actually had it, as opposed to the farmers market and Whole Foods I hit up beforehand — go figure.

I let the rhubarb stand alone in this recipe with a little flair from a particularly fragrant blood orange. I had a night full of guilty pleasures and ate mine topped with a little whipped coconut cream while watching Millionaire Matchmaker, glass of reisling in hand (don’t you just love those “me” nights?). Keep in mind that unless the stalks are super young, the exterior can be really fibrous and stringy, like celery, so run a vegetable peeler over the outside to clean them up a bit for a perfectly soft and melt-in-your-mouth result.

Further Food Nutritionist Commentary:

Rhubarb is one of the surefire signs of spring, and this crisp is a perfect way to celebrate one of the first crops of the season. Furthermore, rhubarb is a great source of fiber, potassium, and vitamin c, which can help keep those spring colds at bay. Aside from being a well-known source of vitamin C, blood oranges have the added benefit of containing powerful antioxidants called anthocyanins. These are what attribute both the ruby red hue and extra cancer fighting nutrients to blood oranges that their orange-colored counterparts lack.

By Emily Cooper, RD, LD

Blood Orange Rhubarb Crisp

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Servings: 8

Ingredients

2 pounds fresh rhubarb stalks
3/4 cup maple syrup
2 tablespoons blood orange juice (zest the orange first and set aside for later use)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons arrow root powder
1/2 cup whole wheat pastry flour
1/4 cup maple crystals
1/2 teaspoon salt
1/4 cup unrefined coconut oil, solidified
1 cup rolled oats
2-3 teaspoons blood orange zest

Instructions

1. Pre-heat the oven to 400 degrees.
2. Cut the rhubarb into 1/2 inch pieces and place into a baking dish.
3. In a small bowl, whisk together the maple syrup, blood orange juice, cinnamon, nutmeg, and arrow root. Pour over the rhubarb and toss to distribute. Set aside.
4. In another bowl, whisk together the flour, maple crystals, and salt. Using a pastry cutter (or a knife and a fork), cut the solidified coconut oil into the flour mixture until distributed and the size of small peas. Stir in the rolled oats and orange zest.
5. Sprinkle the topping over the rhubarb and bake in the oven for 35-45 minutes, or until the rhubarb is soft and tender and the topping is golden.

1. Pre-heat the oven to 400 degrees. 2. Cut the rhubarb into 1/2 inch pieces and place into a baking dish. 3. In a small bowl, whisk together the maple syrup, blood orange juice, cinnamon, nutmeg, and arrow root. Pour over the rhubarb and toss to distribute. Set aside. 4. In another bowl, whisk together the flour, maple crystals, and salt. Using a pastry cutter (or a knife and a fork), cut the solidified coconut oil into the flour mixture until distributed and the size of small peas. Stir in the rolled oats and orange zest. 5. Sprinkle the topping over the rhubarb and bake in the oven for 35-45 minutes, or until the rhubarb is soft and tender and the topping is golden.

Nutrition Information

Per Serving:  Calories: 295; Total Fat: 8 g; Saturated Fat: 12 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 155 mg; Potassium: 172 mg; Carbohydrate: 57 g;  Fiber: 12 g; Sugar: 25 g; Protein: 4 g
Nutrition Bonus:
Calcium: 30%; Vitamin C: 22%; Iron: 12%; Vit A: 3%;
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