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Crumbly, gooey, sweet, and delicious: Who doesn't love a good crisp? The classic dessert is one of our favorites to whip up in a snap thanks to its crumbly topping made with LivBar! A Raspberry Kale Maca LivBar is easily crumbled and incorporated into the crisp alongside almond flour and oat flour. The slight crunch in each bite is just right on top of a sweet-and-tart rhubarb raspberry filling: And the raspberry flavor shines strong throughout.


We love these mini rhubarb raspberry crisps as a spin off of National Rhubarb Strawberry Pie Day! In the Pacific Northwest, both rhubarb and raspberries grow abundantly in the summer months. The seasonal fruits go perfectly together as the rhubarb is just a dash sweet and quite tart. The resulting flavor combination highlights both perfectly.


These mini rhubarb raspberry crisps are so cute and perfectly sized for a small treat for one. While we recommend enjoying the crisp, still warm and gooey from the oven, it’s just as good at room temperature! They can be stored covered in the refrigerator for a couple days and reheated quickly in the oven. Try a warm rhubarb raspberry crisp with a scoop of vanilla ice cream on top for ultimate creaminess and refreshing flavor. For another tasty tart crisp recipe, we recommend the Gluten Free Vegan Cherry Apple Pie Crisp!

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