Rhubarb Breakfast Crisp
Makes: 4 to 6 servings
  • Grapeseed oil, for pan
  • 1⁄2 cup plus 1⁄3 cup unsweetened applesauce
  • 2⁄3 cup maple syrup
  • 1 teaspoon fresh lemon juice
  • 11⁄2 tablespoons tapioca starch
  • 1⁄2 teaspoon ground cinnamon
  • 6 rhubarb stalks, sliced 1⁄4 inch thick
  • 2 Fuji or Rome apples, peeled, cored, and chopped
  • 1 cup organic granola, homemade or store-bought
  1. Preheat the oven to 350°F. Grease a 9-inch pie dish with grapeseed oil and set aside.
  2. In a large bowl, combine 1⁄2 cup of the applesauce, the maple syrup, lemon juice, tapioca starch, and cinnamon. Add the rhubarb and apples, and toss well. Transfer to the prepared pie dish, cover loosely with foil, and put the pie dish on a baking sheet.
  3. Bake until bubbly, 30 to 35 minutes.
  4. Meanwhile, combine the granola and remaining 1⁄3 cup applesauce in a small bowl. Remove the foil from the pie dish and sprinkle the granola mixture over the top of the rhubarb. Return to the oven and cook, uncovered, until the topping is lightly golden, about 12 minutes.
  5. Let cool for at least 5 minutes before serving. Serve hot, warm, or at room temperature.
Recipe by Bakepedia at https://www.bakepedia.com/rhubarb-breakfast-crisp/