Fresh rhubarb is a harbinger of spring, and is beginning to pop up in the markets. It’s worth seeking out to make this stellar seasonal dessert that’s just bursting with fruit. Vegan, gluten-free and a breeze to make, the deeply flavorful crust comes together in a snap, relying rolled oats, toasted walnuts and Longève Plain Breadless Crumbs for superior texture. The crisp is heavenly served warm with a scoop of your favorite vanilla ice cream - but feel free to add a big spoon of yogurt and call it breakfast!
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Ingredients
- 1 lb. fresh rhubarb (about 3 large stalks)
- 1 lb. fresh strawberries
- 1 cup unrefined cane sugar
- 3 Tbsp. cornstarch
- ½ tsp. vanilla extract
- 2 Tbsp. vegan butter
- ½ cup rolled oats
- ¼ cup Longève Plain Breadless Crumbs
- ¼ cup all-purpose gluten-free flour
- ½ cup coconut sugar or brown sugar
- 1/8 tsp. sea salt
- 1/8 tsp. ground cardamom (optional)
- ½ cup walnuts, chopped and lightly roasted
- ½ cup vegan butter
Instructions
- Wash rhubarb and cut into ¼ - ½ inch slices. Wash and stem strawberries and cut into quarters. Combine fruit in a bowl with the sugar, cornstarch, vanilla extract and vegan butter (cut into small pieces).
- Pour fruit mixture into buttered 8 or 9 inch casserole dish or pie plate. Cover with foil and bake in a preheated 375-degree oven for 35 – 45 minutes, or until the mixture is lightly bubbling.
- Prepare the topping while the fruit is cooking: Combine the oats, Breadless Crumbs, gluten free flour, sugar, salt, cardamom and walnuts in a mixing bowl. Add the vegan butter and work it in with a fork or your fingers until the mixture resembles a soft cookie dough.
- When the fruit is ready, remove from the oven and crumble the dough evenly over the top. Return to the oven and continue to bake for 25 – 30 minutes or until the topping is golden brown.
- Let cool for at least 30 minutes before serving to allow the fruit filling to set. Enjoy warm or room temperature.
