I have to admit, I am trying to be “sugar-free” for the month of June (emphasis on the word “trying”). It is very difficult to be completely sugar-free, but mostly I am attempting to cut-out all processed sugars. It is sort of a cleansing process that I feel like my body needs right now. Although it is June 4, I did not cheat! I made this crisp for Memorial Day weekend and it was my last hurrah!
And what a hurrah it was! This crisp is made with Springtime’s favorite pie-plant, rhubarb. I paired the tart rhubarb flavor with fresh ginger and almonds on top for a crunchy and flavorful bite.