🍓 Gluten-Free Rhubarb Crisp

There’s something deeply nostalgic about a warm fruit crisp—especially when it’s tart, tangy rhubarb bubbling beneath a golden, buttery crumble. But most recipes are loaded with flour, sugar, and heavy fats that weigh you down instead of lifting you up. This version keeps it simple and light, using just a few nourishing ingredients: sprouted oats, rice flour, honey, and a touch of butter. It’s gluten-free, low-fat, and easy to digest—perfect for a spring or summer treat that won’t derail your metabolic goals. Whether you're deep in a refeed, easing out of a cut, or just craving something sweet without the junk, this crisp delivers comfort and function in every bite.

🌾 Ingredients:

Filling:

• 4 cups chopped rhubarb (fresh or frozen)

• 2–3 tbsp honey (adjust to sweetness preference)

• 1 tbsp rice flour (to thicken)

• Optional: pinch of salt, ½ tsp vanilla, or a splash of orange juice for brightness

Topping:

• ¾ cup sprouted rolled oats

• ¼ cup rice flour

• 1–2 tbsp honey (depending on desired sweetness)

• 1–2 tbsp butter (keep it low-fat; can use 1 tbsp if needed)

• Pinch of salt

🧑‍🍳 Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, toss the chopped rhubarb with honey and rice flour. Pour into a small 8x8 baking dish.

3. In another bowl, mix sprouted oats, rice flour, honey, and a small amount of melted butter. Use a fork to combine until crumbly.

4. Sprinkle the topping over the rhubarb.

5. Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbly.

6. Let cool slightly before serving. Optional: serve with a spoonful of low-fat yogurt or skim milk on the side.

🍯 Macros (Per Serving, assuming 6 servings with 1 tbsp butter total):

• Calories: ~140–160

• Carbs: ~28g

• Fat: ~3–4g

• Protein: ~2g