Strawberry-Rhubarb Crisp
Seasonal produce shines in this wholesome dessert from VN columnist Beverly Lynn Bennett.
Succulent strawberries pair with tart rhubarb in this light dish that will satisfy your springtime sweet tooth.
Serves 6
What You Need:
For the filling:
3 cups sliced rhubarb
2 cups hulled and halved strawberries
1/3 cup apple juice
1/3 cup sugar
1 teaspoon cinnamon
For the topping:
3⁄4 cup rolled oats
1⁄3 cup oat flour or barley flour
1⁄4 cup Sucanat
1⁄2 teaspoon vanilla
1⁄2 teaspoon cinnamon
1⁄4 cup vegan margarine
What You Do:
- For the filling, combine all ingredients and set aside.
- Preheat oven to 400 degrees. For the topping, in a small bowl, combine oats, flour, Sucanat, vanilla, and cinnamon. Place all dry ingredients in a small bowl and stir to combine. Using your fingers, work margarine into dry ingredients until mixture resembles coarse crumbs.
- Into an 8-inch baking pan or shallow casserole dish, add filling. Sprinkle topping evenly over filling. Bake for 30 to 35 minutes or until golden brown. Allow to cool for a few minutes before serving.
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