Flavorganics Organic Extract Orange Description
- Non GMO
- USDA Organic
- Gluten Free
- Kosher
Flavorganics has been producing the finest organic flavor extracts since 1997. It is a retail brand that is wholly-owned by Elan Vanilla Co., Inc. - a certified, women-owned business that has been dedicated to producing the highest quality natural flavor ingredients for over 45 years, and was the first to make certified organic vanilla extract available in commercial quantities. Elan continues to be a leader in innovating certified organic flavorings and flavor ingredients for the world’s leading organic brands.
Free Of
Gluten and GMO.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic orange oil, organic alcohol, water.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Berry Rhubarb Crisp with Hibiscus
[vc_row][vc_column][vc_column_text]Spring is in the air, and this vibrant rhubarb crisp is the perfect way to celebrate. This recipe takes the classic combination of tart rhubarb and juicy berries to a new level with the addition of hibiscus leaves. This earthy floral infuses the filling with a surprising depth of flavor, while a toasted coconut crumble adds a further touch of the tropics. Enjoy this tropical twist crisp warm or chilled, on its own or dressed up with a dollop of coconut whipped cream for an irresistible dessert.
Berry Rhubarb Crisp with Hibiscus
- 1 cup rhubarb (fresh, trimmed, small dice)
- 1-1/2 cups strawberries (trimmed, halved or quartered if large)
- 1-1/2 cups blueberries (raspberries, blackberries or combination)
- 1 Tbsp. hibiscus tea leaves
- 2 Tbsp. maple syrup
- 2 Tbsp. orange juice
- 1 tsp. orange extract
Topping
- 1 cup gluten-free flour
- 1 cup rolled oats
- 1/2 cup coconut flakes (crumbled slightly)
- 1 tsp. cinnamon
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- Coconut whipping cream (optional)
- Preheat oven to 375 degrees F.
- In medium saucepan, combine rhubarb, strawberries, berries, hibiscus tea leaves, maple syrup, orange juice and orange extract. Bring mixture to boil, stirring; Cover and turn heat down to simmer. Cook for 8-10 minutes until rhubarb starts to soften.
- Into 9-inch glass pie dish or other oven-proof dish, pour mixture.
- In separate bowl, fully combine all topping ingredients. Mixture should be moistened and crumbly.
- Sprinkle topping evenly over top of fruit.
- Bake 20 minutes until fruit is bubbly and topping is lightly browned and crispy.
- Serve as is warm or chilled, or serve with whipped coconut cream or frozen topping of choice.
Get the ingredients you’ll need to make this rhubarb crisp!
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