I was looking for a way to use some apples from the freezer and to cut down the sugar in the rhubarb recipes I have. This uses only 1 cup of sweetener (1/2 sugar, 1/2 rapadura) per 9x13 pan. Usually its 1 1/2 to 2 cups. The results were delicious and not overly sweet but just enough.
Apple Rhubarb Crisp
4 cups frozen apples
2 cups fresh rhubarb
1/2 cup sugar
1/2 cup butter
1 cup whole wheat flour
1/2 cup rapadura
1 tsp. cinnamon
Dash salt
1/4 cup to 1/2 cup quick oats
Barely thaw apples and spread in 9 x 13 pan greased with coconut oil. Chop up rhubarb and spread over apples. Sprinkle with 1/2 cup sugar.
Combine flour, rapadura, cinnamon, salt and oats. Cut in the butter. Spread over the apple and rhubarb. Bake in 350 oven for 35 minutes.
