4 Cups Diced Rhubarb
1 Cup Water
1 Teaspoon Vanilla
1 ¾ Cup Organic Zero
2 Tablespoons Arrowroot Powder
1 Cup Sifted Whole Wheat Baking Flour
¾ Cup Oatmeal (blended into a powder)
1 ¼ Cup Organic Zero
1 Tablespoon Maple Syrup
1 Teaspoon Cinnamon
½ Cup Melted Coconut Oil
¼ Teaspoon Salt
Mix flour, oatmeal,
Organic Zero, maple syrup, cinnamon and melted coconut oil. Grease
up a 9x9-inch pan with a mixture of coconut oil and liquid lecithin.
Place half of crumb mixture into the pan. Cover with rhubarb.
Combine and cook water,
vanilla, Organic Zero and arrowroot powder until thick. Pour over
rhubarb and top with remaining crumb mixture.
Bake at 345°F for 50-60
minutes. Serve warm with or without ice cream. We will soon publish
a vanilla ice cream made with Organic Zero for you folks with an ice
cream maker. Or if you have an ice cream maker, you might want to
top this with Rhubarb Sorbet.
Variation: 2 cups of
strawberries can be substituted for 2 cups of the rhubarb, but
you'll need one additional tablespoon of arrowroot powder.
Total calories of this recipe is: 2199
(2970 if you use sugar), and it serves 9, so that's just
serving (and 4.3 grams of dietary fiber).
We get all our coconut products from
Wilderness Family Naturals.