Wondering how to make a scrumptious dessert with that rhubarb you are admiring in the farmers’ market? Just sweeten the rhubarb a bit and add fresh strawberries and raspberries and top with a cinnamon-spiked crisp topping. It’s best served chilled either on its own or topped with vegan vanilla ice cream. Did I say it’s addictive? It is! You’ll find yourself sneaking down the refrigerator to scoop up any leftovers (if there are any!). If you can’t get enough berry desserts, try this yummy recipe that uses blueberries next. This Lemon Tart is also delicious.
Strawberry Rhubarb Crisp
Prep
Cook
Total
Yield 6-8 servings
Ingredients
For the crisp topping:
- 2/3 cup vegan butter
- ½ cup brown sugar
- 2/3 cup flour
- 1/2 cup rolled oats
- 1 tsp cinnamon
For the fruit:
- 2 lbs rhubarb (about 8 12”-14” stalks, at least 4 cups chopped)
- 8 ounces organic strawberries
- 8 ounces organic raspberries (or use all strawberries to equal 1 lb.)
- 1 cup sugar
Instructions
Wash the rhubarb well and trim off the ends (the leaves are toxic, so if you if you pick or purchase rhubarb with the leaves attached, discard them). Slice into pieces about ½” wide.
Clean, hull, and cut the strawberries in half lengthwise. If they are very large, cut them into quarters.
Rinse the raspberries well.
Preheat your oven to 375 degrees F. Put all the fruit into a large soup pot or Dutch oven. Add the sugar, heat the mixture to medium, and stir occasionally for about 5 minutes. The fruit will release a lot of juice. Don’t let the mixture boil, but let it bubble gently. You want the fruit to still have some texture and body.
Make the crisp topping. In a large mixing bowl, add the dry ingredients and mix well. Cut in the vegan butter with 2 knives until the butter is evenly distributed. Use your hands to mix the topping well but not into a creamy consistency. The butter should be in pea-sized balls.
Pour the fruit into a 10” diameter by 3” high casserole or deep dish pie dish. Distribute the crisp topping so that it completely covers the fruit. Bake the crisp for 25 minutes. Some of the fruit may bubble over the topping, but that is fine. Remove the crisp from the oven; it may appear to be runny but it will firm up when chilled. Serve chilled and garnished with vegan vanilla or coconut ice cream and a sprig of mint.
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