Rhubarb Rose Water Crisp

Fragrant rhubarb crisp, enhanced with floral rose water. It’s gluten-free, vegan, and refined sugar-free!

Filling:
2 cups fresh rhubarb, cut into small pieces
1 large mango or 1 apple, peeled, cored, and diced (approximately 1 cup)
½ cup fresh or frozen raspberries
1 tbsp lemon juice
2 tsp chia seeds or quick-cooking tapioca
1 tsp rosewater extract
1 tsp pure vanilla extract

Topping:
1 cup gluten-free/wheat-free rolled oats
½ cup walnuts or other nut, chopped finely (or add ½ cup extra oats for nut-free)
2 tbsp coconut oil, melted
2 tbsp maple syrup or agave
1 tbsp coconut sugar (optional)
½ tsp ground cinnamon
½ tsp sea salt

View the full recipe at Clean Wellness →