We're not sure about you guys, but our moms are pretty sweet. So, when Mother's Day comes around we love showing them how much we care with desserts as sweet as they are. <3
Still inspired by the plentiful bounty of our rhubarb plant, we've spent the morning creating what we're sure is going to be a hit this weekend:
RHUBARB APPLE CRISP ft. PCJ'S PEACH <3s GUAVA + GRAPEFRUIT
1/4 cup sugar
3 tbsp tapioca
4 cups chopped fresh rhubarb
2 apples, peeled and chopped
1/2 250ml jar of PCJ peach <3s guava + grapefruit (or any flavour of your choosing)
1 cup old fashion oats
1/2 cup packed brown (or coconut!) sugar
1/2 cup coconut oil, melted
1/2 cup flour (a GF replacement works perfectly here, too!)
1 tsp ground cinnamon
Preheat oven to 350 (we used the convection option!)
Combine sugar and tapioca in a large bowl. Add rhubarb and apples and toss to coat. Once covered, add jam. Spoon into an 8 X 8 baking dish (be sure to oil it first!).
In another bowl, combine oats, brown sugar, coconut oil, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit and bake for 50 minutes (or until bubbly and golden on top).
Serve warm with your favourite ice cream.
PCJ Insider's Tip: We love apples almost as much as we love rhubarb, so we used three. We were also very liberal with our cinnamon and jam, as one should be. Also to note: this recipe called for much more sugar than we included so if you aren't using jam to sweeten this deal, be sure to add a bit more sugar to take the bite out of the rhubarb.