Rhubarb Crisp Dessert Recipe

What makes this rhubarb crisp vegan? Simply using veggie spread for the topping instead of butter! Even die-hard carnivores can't tell the difference. But use butter if you'd rather.

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! :-)

Cooking 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, use half the sugar to sprinkle over the fruit.

Options: For a gluten free crisp, use gf baking mix in place of the flour, and quinoa flakes instead of quick oats. For lacto-vegetarian, use butter and serve dairy whipped cream or ice cream if desired. Substitute strawberries for 1/2 the rhubarb for a strawberry-rhubarb crisp.

9 X 12 crisp, 8 - 10 servings, bakes at 375 degrees for 45 minutes

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

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

Rhubarb Crisp Ingredients:

1. 6 - 8 cups of cut up rhubarb
2. 1 - 1 1/2 cup sugar
3. 1 1/4 cup unbl. wh. flour OR a mixture of half whole wheat and half white flour
4. 1 1/4 cup quick oats
5. 1 cup Earth Balance or other veggie spread
6. 1/2 cup brown sugar
7. 1 tsp cinnamon
8. 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

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More Fruit Desserts From Savvy Vegetarian

Apple Crisp Apple Crumble Tarts Apple Pie Baked Apples Peach Crisp Poached Pears Rustic Pear Tart

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