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Vegan Rhubarb Crisp

June 18, 2014 3 Comments

I’ll admit it – I was a bit skeptical of rhubarb.

For a long time, I balked at people that told me they made yummy desserts with it, because um hello – IT’S A VEGETABLE. Desserts aren’t made with vegetables. That’s just gross!

But I was proven wrong. Yet again. I tried my mother-in-law’s rhubarb crisp the other day (veganized), and fell in love. Then I begged her for the recipe.

Rhubarb-Crisp

The rhubarb has a very sour taste to it, so you just dump a bunch of sugar on it and BOOM. Deliciousness. I hate how sugar makes everything better.

Sigh. Oh well. A treat like this is fine every once in awhile, right? RIGHT.

Rhubarb-Crisp-Vegan

Look at that caramel-y gooey pile of oats and rhubarb and sweetness. It was Amazing with a capital “A”.

This vegan rhubarb crisp is crumbly and tart and sweet and YUM. It’s also perfect for summer.

If you are scared of rhubarb, like I was, try this recipe. You won’t be sorry and you will end up loving rhubarb – because it’s freakin’ good!

Vegan-Rhubarb-Crisp

Vegan Rhubarb Crisp
 
Print
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
Author: Vegan Insanity
Recipe type: Dessert
Serves: 6-9
Ingredients
  • ½ cup maple syrup
  • 1 cup water
  • 2 tbsp cornstarch
  • 3½ cups rhubarb stalks, chopped small (I did ½" pieces)
  • ½ cup brown sugar
  • 1 cup kamut flour
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • ⅓ cup vegan butter, melted (I used Earth Balance)
  • 2 tbsp non-dairy milk (I used almond milk)
Instructions
  1. Pre-heat your oven to 350F.
  2. Lightly grease an 8x8 baking dish with coconut oil or non-stick cooking spray.
  3. In a small pot, mix together the maple syrup, water and cornstarch over medium heat. Bring to a boil, then simmer for about 5 minutes. Set aside.
  4. In a large bowl, mix together the brown sugar, flour, oats, cinnamon, melted vegan butter and non-dairy milk. Crumble everything together with your fingers.
  5. Press half of the crumb mixture into your baking pan, add the rhubarb, drizzle in the maple syrup mixture, then top with the remaining crumb mixture.
  6. Bake for 40-45 minutes, or until the rhubarb can easily be pierced through with a knife and the top of the crisp is a light golden brown.
3.2.2704

 

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Filed Under: Dessert, Recipes Tagged With: nut free option, nut-free, pies and tarts, soy free

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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