Recipe is an Excerpted with permission. Pure Food: Eat Clean with Seasonal, Plant-Based Recipes by Veronica Bosgraaf. Published by Clarkson Potter, 2015. Photographs by Quentin Bacon.
It’s Rhubard Season and today we have a delicious way to celebrate this tart pink treat.
Now is a great time to try this Rhubard Breakfast Crisp from Veronica Bosgraaf’s Pure Kitchen Cookbook 2014. The veggie is in season and at its peak of flavor. As a mom, Veronica Bosgraaf won’t compromise on fresh food. Her grandma used to say “eat things as close to their natural state as possible”. This is why she chooses simple ingredients from the earth and has featured them in several delicious recipes like the one below. We hope you enjoy it!
Rhubarb Breakfast Crisp (Serves 4 to 6)
- Grapeseed oil, for pan
- ½ cup plus 1/3 cup unsweetened applesauce
- 2/3 cup maple syrup
- 1 teaspoon fresh lemon juice
- 1 ½ tablespoons tapioca starch
- ½ teaspoon ground cinnamon
- 6 rhubarb stalks, sliced ¼ inch thick
- 2 Fuji or Rome apples, peeled, cored, and chopped
- 1 cup organic granola, homemade (page 210) or store-bought
- Preheat the oven 375?F. Grease a 9-inch pie dish with grapeseed oil and set aside.
- In a large bowl, combine ½ cup of the applesauce, the maple syrup, lemon juice, tapioca starch, and cinnamon. Add the rhubarb and apple, and toss as well. Transfer to the prepared pie dish, cover loosely with foil, and put the pie dish on a baking sheet.
- Bake until bubbly, 30 to 35 minutes.
- 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.
- Let cool for at least 5 minutes before serving. Serve hot, warm or at room temperature.