This week we made a raspberry rhubarb crisp from Minimalist Baker’s recipe book. It was the perfect treat for this beautiful summer Sunday. The rhubarb was homegrown and handpicked, can’t get much fresher than the backyard!
What I love about this recipe is the is the balance between sweet and tart in the crisp – the recipe only has a tiny amount of processed sugar, and the tartness of rhubarb and raspberries balance it out amazingly. As you can see from the picture, we enjoyed this with our favorite vanilla almond, non-dairy ice cream. If you want to stay healthy, this would be a great breakfast alternative, minus the ice cream!
We hope your Sunday has been going as sweet as pie! The next couple weeks will be very cakey, so stay tuned and prepare your sweet tooth!