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Strawberry-Rhubarb Crisp

Seasonal produce shines in this wholesome dessert from VN columnist Beverly Lynn Bennett.

Serves: 6
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Succulent strawberries pair with tart rhubarb in this light dish that will satisfy your springtime sweet tooth.

Serves 6

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 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:

  1. For the filling, combine all ingredients and set aside.
  2. 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.
  3. 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.