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!
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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