 Hey everybody today's recipe we are making a rhubarb crisp. It's a very popular recipe right now of the rhubarb season and so that's what we're doing and we're making it with you know obviously rhubarb and it has that beautiful nice sweet and tangy flavor to it and then we're going to top it with a very easy crumble which is made with oat flour and almond flour and we're going to toss in a few walnuts and some cinnamon and butter and it's super delicious you're going to love it so I'm rockin robin and I'm going to show you how to make it right after this so to start off our recipe we're going to mix our dry ingredients here in the bowl this is some monk fruit that I got from Costco it's a good sweetener and we're going to add some arrowroot as a thickener to this because we want to we don't want it to be too watery you can use cornstarch if you like now that's some cinnamon and then we're just going to mix this up until everything's nicely combined so here's our star of the show some rhubarb I've got a couple of large stalks here and you can pick this up at any grocery store as it's in season give it a good rinse and then we'll slice it up by cutting off the ends there and then we'll just slice it into about half inch or two an inch thick now if you decide to grow your own rhubarb just keep in mind that the leaves are poisonous I do want to mention that so you don't want to you know consume that so keep chopping until you get about five cups of chopped rhubarb all right we're going to take our rhubarb that we just cut up and measured out and we're going to just pour it right into our baking dish this is an eight by eight inch baking dish and you're just going to pour the rhubarb right in there and then we're going to take our sugar mixture and just pour it right on top I'm going to zest an organic lemon over the top and then we'll give that a stir so we'll set this aside for a minute and then in this bowl we're going to combine all of our topping ingredients so that's our oat flour you can make your own by blending up you know regular old-fashioned oats or you can buy it already made that's my almond flour now for sweetener I'm using coconut sugar you can use brown sugar if you want more cinnamon of course I love cinnamon and a pinch of salt take your whisk and combine that really well all right our next ingredient is some butter now I have some butter here in this container and it's soft but it's not soft enough I'm going to make it into a liquid but it's not going to be super soft I'll show you so here's our butter I put in the microwave for like first it was 20 seconds on power level three and then I did it again so it's it's almost melted but it's not super hot it's still a little bit thick so just stir it up a little bit and then we're going to pour this into our mixture here and then take your spoon and start stirring it up and then hopefully you might you might use your hands if you want to but you just want to blend this all together so that it's kind of like wet sand and I also have some walnuts here for a little crunch and I'm going to toss those in as well you can add these you can leave them out I think it's really nice with them in there and you can add as much as you want oops so the idea is just to get everything you know moistened by the butter and that butter just gives it an amazing flavor of course who doesn't love that buttery flavor so now we'll take the crumble and we'll just use our hands clean hands of course everybody make sure and we'll just kind of sprinkle this all over now this is ready to go in the oven 350 degrees and we'll put it in there we'll check it at 25 minutes but it'll probably take somewhere between 25 and 30 minutes while our rhubarb is cooking in the oven it's time for our chef joke what music do chefs play in the kitchen walk and roll our rhubarb crisp cooked in the oven for 35 minutes at 350 then I cranked it up to 400 and cooked it in additional about seven minutes and this is what we've got it looks fantastic and smells really good I wish you guys could smell it all right I let it cool just a few minutes here so I'm going to serve it up or just take a little piece out and it's very soft and it's very warm right now but that's the best time to have this kind of thing well I tell you that is flavorful you've got the rhubarb with the tartness and the sweetness going on the cinnamon comes through I love it it's good the crisp is really wonderful the oat flour really makes a difference if you were to just use almond flour it would not be as good in my opinion the oat flour has a lot of good flavor and then you got a little bit of walnut crunch in there the butter is in there too I mean it's so buttery and delicious you're gonna love it so if you just happen to be looking for a rhubarb pie recipe maybe you want to make a pie instead of a crisp well I've got you covered I've got a recipe by my friend Jane Massengill she came over a few years ago and we made this pie together and I'll tell you it's the easiest pie I think I've ever made the crust is super simple you don't have to be real careful with it and it comes together quick and it's very delicious this is her family's recipe and I was just really pleased that you know and happy that she was willing to share it with me so click that link right down there and you can check that pie out it's gotten some really good reviews so you might want to you know watch that and maybe give it a try thanks so much for watching everybody I don't forget to give me a thumbs up leave me a comment and we'll see you next time see you next week take care