vegan rhubarb crisp

This vegan & gluten free rhubarb crisp is made with chickpea flour and oats for a healthier, higher protein topping. Strawberries sweeten the naturally tart rhubarb alongside a little maple syrup for a simple and wholesome spring dessert.

Strawberry Rhubarb Chickpea Flour Crisp

/ 3-4 stalks rhubarb, chopped*

ginger,

maple syrup

arrowroot powder**

/ 1 cup rolled oats

chickpea flour

coconut sugar

sea salt

cardamom, optional

/ 3 tablespoons coconut oil, room temperature

nondairy milk

Preheat the oven to 180C / 350F. Place the fruit, ginger, and maple syrup into an oven-safe baking dish and mix until coated. Sprinkle the arrowroot onto this mixture and stir again, or use your hands, to fully combine.

To make the crumble topping, mix the oats, flour, sugar, salt, and cardamom in a bowl. Use your hands to mix in the coconut oil and milk until combined and crumbly. Sprinkle over the strawberry rhubarb base, trying to make it as even as possible.

Bake for 20-25 minutes, or until the topping is golden and the fruit is bubbling around the edges of the dish. Cool for at least ten minutes before serving. Leftovers will keep well in the refrigerator for up to three days and are just as good cold.

This vegan rhubarb crisp is not just delicious and decadent, it is also healthy and can double up both as breakfast or dessert. A gooey, jelly-like, tart rhubarb filling is topped with a golden, delicious, oat and nut crisp. You can also make this recipe gluten-free.

Vegan Rhubarb Crisp

rhubarb

lemon

((cold,

unbleached all purpose flour ((use gluten-free all-purpose flour

sugar sugar

cinnamon ((try nutmeg or ginger

oats

pecans

Preheat the oven to 375 degrees.

Toss the rhubarb with the lemon zest and juice and the maple syrup. Lightly grease the baking dish or cast iron skillet and place the rhubarb in it in an even layer.

Make the crisp by adding all ingredients to the food processor except the pecans. Pulse a few times until the mixture becomes grainy and the butter is evenly dispersed.

Add the pecans to the food processor and pulse 2-3 times more until the pecans are chopped up into smallish pieces but not powdery.

Scatter the topping over the rhubarb in an even layer.

Place the baking dish in the oven (I always place a baking sheet under the dish when I bake pies or crisps in case some of the juices bubble over). Bake 50 minutes until the top is golden-brown and the rhubarb is bubbling from the sides.

Remove to a rack and let stand 15 minutes before serving.

This Vegan Strawberry Rhubarb Crisp is a sweet &amp; tangy taste of spring! Juicy strawberries and tart rhubarb nestled under a crispy oat topping for the perfect warm-weather treat.

Vegan Strawberry Rhubarb Crisp | Gluten-Free

(450 g) strawberries, chopped

(120 g) rhubarb, sliced into ½” pieces*

cornstarch or arrowroot powder

brown sugar;

vanilla extract

cardamom (optional)

salt

(90 g) rolled oats, gluten-free if necessary

(60 g) gluten-free flour blend*

(29 g) chopped almonds, pecans, or walnuts (optional)

(55 g) packed light brown sugar

cinnamon

vegan butter, sliced

vanilla ice cream,

Prep

Preheat the oven to 350F. Lightly grease a 9&#215;9” (or similar sized) baking dish and set aside. If any of your fruit is frozen, run under slightly warmed water until thawed, then pat dry.

Fruit Layer

: Add the strawberries, rhubarb, sugar, cornstarch or arrowroot powder, vanilla, cardamom, and salt directly to the baking dish. Use a spatula or your hands to mix well, until evenly combined

Make the Crisp

In a medium bowl mix together the oats, flour, chopped nuts (if using) sugar, cinnamon, and salt. Add the sliced butter to the oat mixture and use two knives or a pastry cutter to chop the butter into the crisp until evenly combined and in small pieces. Spread the crisp mixture evenly over the fruit mixture.

Bake

Bake in the middle rack of the oven for 38 to 40 minutes, or until the fruit is bubbly and the crust is slightly golden on top.

Serve

let the crisp sit for at least 5 minutes to cool slightly and set. Serve warm and top with dairy-free ice cream, or as desired. Leftovers will keep in the refrigerator for up to 3 days and are best reheated in the oven or toaster oven.

My family and I loved this recipe! A perfect delicious summer treat with some vanilla ice cream!

This was yummy. But I got impatient and did not fully thaw my strawberries as you suggested. Big mistake. The rhubarb did not seem to cook all the way and I'm guessing that is why. Totally my fault, just posting here so that anyone else who learns things the hard way can be spared. Thanks for the delicious recipe!

Great recipe! This will be my second time to make it. I'm cooking the topping separate from the fruit, and combing them when I get to the fellowship meal. Thanks so much for the sweet-tart treat!

https://content.jwplatform.com/videos/TBJxMGV4.mp4

This Vegan Strawberry Rhubarb Crisp is a sweet & tangy taste of spring! Juicy strawberries and tart rhubarb nestled under a crispy oat topping for the perfect warm-weather treat.

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Top 3 vegan rhubarb crisp recipes from across the web

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Strawberry Rhubarb Chickpea Flour C...

Vegan Rhubarb Crisp

Vegan Strawberry Rhubarb Crisp | Gl...

The most viewed vegan rhubarb crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine