Rhubarb Crisp Dessert Recipe

Uniquely American, Wonderful In Spring When Rhubarb Is Fresh

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:

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.

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

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

Printable Recipe: Click the print button in your browser to print 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:

• 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

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