Introduction
Imagine this: it’s been one of those weeks where your to-do list feels longer than your arm, and the only thing you want to cook is something that practically makes itself.
Enter the rhubarb strawberry crisp—a saucy little number that’s as cozy as your favorite worn-in jumper but doesn’t require you to sacrifice your evening to the stove gods.
This vegan delight hits that sweet spot between “I’m treating myself” and “Hey, I’m still keeping it plant-powered.” It’s got that perfect crumble crunch on top with a juicy, tangy fruit filling that’ll have you wondering why you haven’t been eating rhubarb this way all along.
Plus, it’s one of those dishes that smells like a hug from the oven and tastes like a summer garden party crashed your kitchen. You can even pair it with Chia Seed Pudding for a fun and healthy vegan treat.
Ingredients
- 6 cups rhubarb, chopped
- 1 cup organic apple or white grape juice [250ml]
- 2 Tbsp rice malt syrup
- 1 tsp cinnamon (spice it up!)
- 3 Tbsp kuzu (gluten free starch)
- 2 cups strawberries, hulled and quartered [UK 1lb / 454g] (berry nice!)
- 2 cups rolled oats [UK 1lb / EU 454g]
- ½ cup hazelnut or almond flour [UK 4oz / 113g]
- ½ tsp cinnamon
- Pinch of sea salt
- 2/3 cup maple sugar [UK 5.2oz / 151g]
- ½ cup safflower or sunflower oil [UK ¼ pint / 125ml]
- 1 pack silken tofu (smooth operator)
- 1/3 cup maple syrup [UK 2.8 fl oz / 83ml]
- 1 Tbsp olive, sunflower or safflower oil
- 1 Tbsp soymilk
- 1 ½ teaspoons vanilla extract [7.5ml]
- 1 tsp lemon juice
- Pinch sea salt
This rhubarb strawberry crisp is basically a party in a bowl, starring oats and nuts that bring the crunch and tofu that whips up a vegan dream topping.
Delightful vegan desserts are perfect for impressing both plant-based pros and non-vegan friends alike.
Whether you’re a plant-based pro or just flexing your fruits and veggies, these ingredients have your sweet tooth covered with a splash of sass and a whole lot of yum!
How to Make It
Alright, let’s explore this rhubarb and strawberry crisp that’s basically the plant-based answer to all your dessert dreams. You start by tossing 6 cups of chopped rhubarb into a bowl with ¾ cup of organic apple juice, 2 tablespoons of rice malt syrup, and a teaspoon of cinnamon—think of it as a cozy spice hug for your fruit.
Add 3 tablespoons of kuzu (a fancy gluten-free starch) to thicken things up, then fold in 2 cups of those sweet, juicy strawberries that you’ve hulled and quartered. This mix is the tangy-sweet heart of your crisp, ready to bubble away in the oven.
Now, the topping is where oats and nuts get their moment to shine. Grab 2 cups of rolled oats, half a cup of hazelnut or almond flour, half a teaspoon of cinnamon, a pinch of salt, and about 2/3 cup of maple sugar for that natural sweetness.
Stir in half a cup of safflower or sunflower oil to bring it all together into a crumbly, golden crown that’ll crisp up beautifully. Spread this oat-nutty goodness over your fruit mix in a baking dish, then pop it in the oven set at 200ºC (that’s 400ºF or Gas Mark 6 for the Brits).
Let it bake until the top is golden and the fruit is bubbling happily beneath—about 30-40 minutes, give or take.
While your crisp is doing its thing, why not whip up the vanilla tofu cream? Just throw a pack of silken tofu, 1/3 cup maple syrup, 1 tablespoon of your favorite neutral oil, a splash of soymilk, 1½ teaspoons vanilla extract, a teaspoon of lemon juice, and a pinch of salt into a blender.
Blend until it’s as smooth as a plant-based dream and pop it in the fridge to chill for at least a couple of hours. This creamy, dreamy topping is the perfect vegan “ice cream” to dollop over your warm crisp, making every bite a celebration of fruit, crunch, and silky sweetness. You can even pair it with a delightful chia seed pudding for a satisfying dessert experience.
You’ve got yourself a dessert that’s as kind to animals as it’s to your taste buds—win-win!
Bonus Tips
- Swap out maple sugar for coconut sugar if you want your crisp to moonlight as a tropical getaway.
- Throw a handful of chopped nuts or seeds on top before baking for that “I’m fancy and I know it” crunch.
- Feeling wild? Drizzle a little vegan caramel or a boozy berry sauce over your whip to make it dessert royalty. You can also pair it with rich vegan chocolate to enhance the dessert experience.
Why You’ll Love It
This rhubarb strawberry crisp is like a cozy hug from your oven—sweet, tangy, and totally plant-powered.
It’s a quick win for anyone who loves that perfect balance of crunchy and juicy without turning the kitchen into a disaster zone. Plus, it’s flexible enough to handle whatever fruit your vegan heart desires, making it a go-to for when you want dessert that feels fancy but acts chill.
Think of it as your new favorite way to show off that oat and maple syrup magic—no cow in sight! You can even serve it with a delightful vanilla almond cake, which adds a light and fluffy texture that pairs beautifully with the crisp.
Nutritional Info
These are estimated values.
Calories: 320
Protein: 3 g
Carbohydrates: 55 g
Fat: 9 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Additionally, this dish can be paired with a homemade sauce to enhance its flavor profile.
