Rhubarb Cannabis Raspberry Crunch

By cannabisqueen  

June 12, 2017

If you love the tart flavor of rhubarb and raspberries you will love this cannabis crunch recipe. This potent desert will leave you body ready for a long relaxing nap!

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Keurig.ca

  • Prep: 15 mins
  • Cook: 45 mins

Ingredients

1/2 cup brown sugar

1/2 cup all-purpose canna-flour (see our recipe)

1/2 cup quick cooking oats

1/2 cup canna-butter, chilled (see our recipe)

1 cup white sugar

1 tablespoon instant tapioca

1 tablespoon cornstarch

1/8 teaspoon salt

4 cups rhubarb, cut into 1/2 inch pieces

1 cup raspberries

Directions

1First thing you do is to go ahead and preheat your oven to 350 degrees F.

2Next grease one of your 9x13 inch baking pans.

3Then take a large bowl and combine sugar, tapioca, cornstarch and salt.

4Place rhubarb that you have cut up and the raspberries into a bowl and coat them with dry ingredients.

5Pour these ingredients into your baking pan.

6In another bowl you will mix together the brown sugar, canna-flour and oats.

7Then add in the canna-butter and mix until the mixture resembles pea-sized crumbs.

8Go ahead and spread this on top of fruit mixture.

9Bake in your preheated oven for at least 45 minutes or until the rhubarb is tender.

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