NO-BAKE RHUBARB CRISP
The day I harvested this rhubarb it was 98 degrees out and very humid! I was craving my rhubarb crisp recipe but I knew it was not a good idea to turn on my oven.
I thought about freezing the rhubarb for those cold winter days I crave the tart taste of rhubarb but I decided to create a no-bake rhubarb crisp instead!
No-Bake Rhubarb Crisp
Ingredients
- 2/3 cup diced rhubarb
- 1 8 ounce package cream cheese (softened) (or Kite Hill Dairy Free cream cheese if dairy free)
- 1/4 cup unsweetened cashew/almond milk
- 1/3 cup Natural Sweetener or more to desired sweetness
- 1/8 teaspoon Redmond Real salt
- 1 teaspoon strawberry extract or vanilla extract
- 1/2 cup crushed almonds
Instructions
- Place the rhubarb in a heat-safe bowl and microwave for 2 minutes or until soft. Add cream cheese, cashew milk, natural sweetener, salt and extract to the bowl and stir well to combine so there are no clumps.
- Place into 4 ramekins and smooth the top. Place in the fridge to chill for at least 20 minutes. Just before serving, Divide the crushed nuts over each ramekin and serve.
Notes
273 calories, 26g fat, 7g protein, 5g carbs, 1.9g fiber
84% fat, 9% protein, 7% carbs
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I don’t remember what rhubarb tastes like–I think I have only tasted it once in my life!
Yummy!!! What are the carb/protein/fat counts, Maria?
I updated it above. 🙂
This makes 4 servings but I’m the only one who lives in my house (except the dogs who aren’t getting any, lol). Can I freeze this or make little lumps and roll them in crushed almonds and then freeze, for later?
I would cut the recipe in 1/2;)
I just made it Maria! It was really good! Thank you!
Thanks so much!!!
Nutritional facts would be helpful. Also the serving size in grams would be great.
I don’t find the nutritional data? Could you please post it?
Thank you!
I have always loved rhubarb as well as sour fruits like gooseberries. I grew up hearing that rhubarb was good for your blood–country wisdom. Don’t know if that’s true, but I love the taste. I stew it with some stevia or swerve, and keep on hand as a sauce or side for meats, or a spread for some keto “bread”.
Maria, what brand of extracts do you use? I seem to only find extracts with questionable ingredients. Thanks!
Here you go: http://astore.amazon.com/marisnutran05-20?_encoding=UTF8&node=172