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.
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.
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!
- 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)
- Pre-heat your oven to 350F.
- Lightly grease an 8x8 baking dish with coconut oil or non-stick cooking spray.
- 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.
- 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.
- 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.
- 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.
