Rhubarb Crisp Dessert Recipe
Uniquely American, Wonderful In Spring When Rhubarb Is Fresh
What makes this rhubarb crisp vegan? Veggie spread in the topping instead of butter! Even die-hard carnivores can't tell the difference.
Rhubarb crisp tastes divine with Larry & Luna's non-dairy vanilla coconut ice cream, or Coconut Whipped Cream. It's also perfect all by itself. If you can't find fresh rhubarb, make apple crisp, peach crisp or use fresh berries - almost as good! :-)
Total prep & cook time: 65 min
10 Servings
Nutrition Data, 175g: 354 calories, 88 calories from fat, 64g carbohydrate, 10g fat, 220mg sodium, 42g sugars, 3g dietary fiber, 4g protein, 10% DV calcium, very low in Saturated Fat and Cholesterol. Estimated glycemic load: 42
Besides an oven, you'll need:
- 9 x 12 inch glass cake pan
- A large mixing bowl
- A sharp knife
- A sturdy pastry blender with flat blades
- Your hands
9 X 12 crisp, 8 - 10 servings, bakes at 375 degrees for 45 minutes
Rhubarb Crisp Ingredients:
- 6 - 8 cups of cut up rhubarb
- 1 - 1 1/2 cup sugar
- 1 1/4 cup unbl. wh. flour OR a mixture of half whole wheat and half white flour
- 1 1/4 cup quick oats
- 1 cup Earth Balance or other veggie spread
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
Directions:
- 1. Preheat oven to 375 degrees
- 2. Remove leaves and trim the ends of the rhubarb
- 3. Wash and chop rhubarb in 1/2 inch slices
- 4. Spread the rhubarb in the cake pan
- 5. Add the veggie spread to the flour, and use a pastry blender to cut into small pieces, blending with the flour
- 6. Add the oats, brown sugar, salt and cinnamon
- 7. With your hands, rub all topping ingredients together until the mixture is crumbly
- 8. Sprinkle 1 - 1 1/2 cups sugar over the rhubarb, and shake it a bit to mix
- 9. Spread the topping evenly over top. Don't pack it down, just let it be uneven. Gaps are okay
- 10. Bake at 375 degrees for 45 minutes
- 11. Cool on a rack for 1/2 hour before serving. The fruit filling will be quite juicy - inevitable with rhubarb. No point adding cornstarch, because then it would be gluey
Recipe Tip: There's quite a bit of sugar in this crisp recipe. That's because rhubarb is mouth-puckery sour and astringent. If you can't find rhubarb and have to settle for berries (poor you!), use half the sugar to sprinkle over the fruit.
Options:
1. Gluten Free: Use gf baking mix in place of the flour, and quinoa flakes instead of quick oats.
2. Lacto-vegetarian: Use butter and serve dairy whipped cream or ice cream if desired.
3. Strawberry-Rhubarb Crisp: Substitute strawberries for 1/2 the rhubarb and reduce the sugar to 3/4 cup.
4. Low Fat Version: In place of the Earth Balance and brown sugar, combine 1/4 cup melted coconut oil or sunflower seed oil + 1/4 cup agave nectar or brown rice syrup. Mix that with the flour and oats, rubbing it between your hands to work it in thoroughly.
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