When rhubarb is in season, embrace the tang in a Strawberry Rhubarb Crisp! A fruit crisp is the simplest summer dessert, and irresistible when served warm with a scoop of ice cream. It can also be easily made vegan.
3cupsrhubarbfresh or frozen, chopped in 1 inch pieces
2cupsstrawberrieshulled and sliced in half
3/4cuppacked light brown sugar
6tablespoonsunsalted butterif vegan, use vegan butter
1/2cuprolled oats(regular oatmeal)
Preheat oven to 350°F with a rack placed in the center of the oven. Butter a shallow baking dish (pie pan or 8x8 brownie pan) and set aside.
Combine the rhubarb, strawberries, sugar, and cornstarch, and toss to mix. Put in prepared baking dish.
Make the topping by combining flour, sugar and (vegan) butter and mix with pastry cutter, two forks, or your fingers until it looks like course crumbs.
Add oats and cinnamon and mix. Spread topping evenly over fruit and pat down gently with your fingertips.
Bake until the top is light brown and crisp and the fruit it bubbling, about 35-40 minutes. Serve warm with ice cream (non-dairy, if desired).
You can easily assemble the topping or the whole crisp in advance. Cover tightly and place in the freezer until you are ready to bake. That makes one less thing to worry about when you’re entertaining!
Make it vegan:
Fruit crisps are one of the easiest desserts to make vegan. Simply substitute the butter for your favorite vegan butter (I especially love using Miyoko's vegan butter, which is available at most major grocery stores). Serve with non-dairy ice cream.
Can I use frozen rhubarb and strawberries?
Yes, absolutely. This can come in handy when rhubarb is not in season and you are craving rhubarb. Frozen strawberries can be used, however, it is challenging to slice frozen strawberries in half, so you may have to settle for large fruit in your crisp. For this reason, I recommend sticking with froze strawberries as much as possible.