Spring and summer fruits come together in this vegan strawberry rhubarb crisp!
Phi here – Ever been in need of some delicious vegan dessert recipes? Well, my friend Abby has got you covered! She is the blogger over at The Frosted Vegan and I cannot wait to use rhubarb this summer because of this recipe! I’m still traveling (you can follow my travel adventures on Instagram or Snapchat-Sweetphi user name) but I’ll be back in the next few days! Now here’s Abby:
Hi there! I am so excited to be guest posting for Phi while she is taking a little bit of a vacation. Phi and I both live in Milwaukee and I can’t even tell you how great it is to have a fellow food blogger so close. She gets my crazy food blog brain and sometimes even tolerates me pummeling her with endless questions about SEO and food photography backgrounds. Now, moving on to this crisp!
This time of year, I try to get my hands on all the strawberries I can, especially while they are ripe and perfect for baking. Most of the time, I eat them all fresh, topping my oatmeal or just eating them straight up. But, I knew I wanted to try my hand at a strawberry rhubarb crisp this year, so I saved a few back just for this.
The thing I love most about baking strawberries is that they get even juicier and sweeter while they slow roast in the oven. The crunchy, sweet topping on this crisp combined with the bubbly fruit underneath is a combination I just can’t (and won’t!) ever pass up on. Using solid coconut oil (or butter, if you want to sub it in) for the topping is key. While the crisp is baking, the solid oil melts and creates that perfect crust on top that just begs to be topped with a scoop of creamy vanilla ice cream. Look for the biggest, juiciest strawberries when you are shopping for the ingredients, they make the best filling!
- 3 stalks rhubarb chopped into 1 inch pieces
- 4 cups strawberries hulled and halved
- 1 cup granulated sugar
- 1 tablespoon orange juice
- 1 tablespoon cornstarch
- 3/4 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 4 tablespoons coconut oil
- Preheat oven to 350 degrees F. Grease an 8x8 or 9x9 pan and set aside.
- In a medium bowl, stir together the rhubarb, strawberries, 1/2 cup of the sugar, orange juice, and cornstarch. Transfer into the greased pan.
- To make the topping: Combine the other 1/2 cup of sugar, brown sugar, flour, salt, and rolled oats. Cut in the solid coconut oil until the oil has broken down into pea sized pieces. Sprinkle over the top of the fruit filling and bake for 1 hour. Serve warm topped with ice cream!