Mother’s Day is around the corner. We celebrated in New York two weekends ago with my family over brunch at Sunday In Brooklyn. The beet & mint mimosas were heavenly - I highly recommend!!
To celebrate this weekend, I’ve got a SUPER SIMPLE, fool-proof paleo crisp recipe that uses rhubarb, which is in season right now.
Being Celiac, I don’t tolerate oats well (even the gluten free kind), and let’s be real, what is a crumble without oats? Well, I thought nothing, until this paleo crumble experiment turned out ah-mazing!
It’s SO easy that you really can’t mess it up. Make sure to pin the recipe if you’re going to make it later.
This recipe is:
For the filling:
For the crumble: