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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

  • Author: Marcus
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Strawberry Rhubarb Crisp is a comforting dessert combining sweet, ripe strawberries and tangy rhubarb with a crunchy, buttery plant-based crumb topping. This easy-to-make crisp balances flavors and textures perfectly and can be enjoyed warm with plant-based ice cream or whipped cream, making it ideal for any season or occasion.

Ingredients

Scale

Fruit Filling

  • 4 cups fresh strawberries, washed and chopped
  • 3 cups chopped rhubarb
  • 3/4 cup natural granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (natural)
  • 1/2 teaspoon cinnamon (natural)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon natural gelling agent

Crisp Topping

  • 1 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup natural granulated sugar
  • 1/2 teaspoon cinnamon (natural)
  • 1/2 cup cold plant-based butter, cut into pieces

Instructions

  1. Prepare the Fruit Filling: Wash and chop strawberries and rhubarb into bite-sized pieces. In a large bowl, combine the fruit with natural granulated sugar, lemon juice, vanilla extract (natural), cinnamon (natural), all-purpose flour, and natural gelling agent. Gently toss to coat evenly, allowing the fruit to release some juice without becoming soggy.
  2. Make the Crisp Topping: In a separate bowl, mix rolled oats, all-purpose flour, natural granulated sugar, and cinnamon (natural). Cut in the cold plant-based butter using fingers or a fork until the mixture forms pea-sized crumbs that provide a crunchy, buttery texture.
  3. Assemble and Bake: Transfer the fruit filling into a greased baking dish. Evenly sprinkle the crumb topping over the fruit. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, until the topping is golden brown and the fruit mixture is bubbling at the edges.
  4. Cool and Serve: Allow the crisp to cool slightly to let the natural gelling agent set the filling. Serve warm with a scoop of plant-based ice cream or a dollop of coconut whipped cream for a cozy, delicious treat.

Notes

  • Use fresh, firm strawberries and crisp rhubarb for best texture and flavor.
  • Distribute the crumb topping evenly to achieve a perfect crisp.
  • Accurately measure natural gelling agent to keep the filling juicy but not watery.
  • Do not skip lemon juice as it brightens flavors and helps caramelize the topping.
  • Let the crisp cool before serving to ensure the filling is properly set and easier to plate.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 280
  • Sugar: 20g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: strawberry crisp, rhubarb crisp, plant-based dessert, gluten free dessert, fruit crisp, vegan crisp

Find it online: https://tastysoulkitchen.com/strawberry-rhubarb-crisp/