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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