Strawberry Rhubarb Crisp

Strawberry and rhubarb season are upon us and I thought it would be a great time to share one of my most requested recipes.  When selecting rhubarb, make sure to look for medium sized stalks that are firm and blemish free.  This crisp is great served with a scoop of vegan soy ice cream or vegan sour cream.

Strawberry Rhubarb Crisp

Filling:

6 cups of 1/2″ rhubarb slices (about 2 lbs.)

2 1/2 cups strawberries, halved

3/4 cups granulated sugar

3 tablespoons cornstarch

1 teaspoon grated orange rind

1/2 teaspoon ground cinnamon

Topping:

2/3 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup regular oats

1/4 teaspoon ground cinnamon

dash of salt

6 tablespoons Earth Balance or other vegan margarine

-Preheat oven to 375 degrees Fahrenheit.

-To prepare the filling, combine the first six ingredients in a large bowl.  Pour into a 13×9-inch baking pan greased with Earth Balance or coated with cooking spray.

-To prepare topping, combine flour, brown sugar, oats, cinnamon, and salt in a medium bowl or food processor.  Cut Earth Balance in using a pastry cutter or two knives until the mixture is crumbly.  If using a food processor, add Earth Balance and pulse mixture until combined and crumbly.

-Sprinkle the topping over the filling and bake for 30 minutes, or until bubbly.  Let stand 10 minutes.  Serve immediately.

Serves 8

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