Orange Rhubarb Crispless Dessert
This is great solo, but you can always change your mind and add a crunchy topping like granola or chopped nuts at the last minute if you like.
1 heaping c. ½” sliced rhubarb
2 Tbsp. organic raw cane sugar
1 tsp. quick tapioca
¼ c. orange marmalade
Frozen vanilla yogurt or ice cream
Preheat oven to 350. Combine rhubarb, sugar and tapioca in a bowl and let it sit on the counter for 15-20 minutes.
Lightly butter four 1 c. ramekins and divide the rhubarb mixture between them. Bake until the rhubarb is tender, but still holds its shape– about 20 minutes. Serve warm with a scoop of frozen yogurt or ice cream on top. I was thinking of substituting the orange marmalade with strawberry jam next; likely delicious too!!
Recipe created or adapted by Liz Talley, Urban Graze
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