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It’s time for another recipe that takes advantage of summer’s amazing berry bounty! This crisp comes together quickly and has great flavor from the sweet strawberries and tangy rhubarb. Give it a try and let us know what you think!
1 pint organic strawberries, sliced
1/2 cup organic rhubarb, diced
1/4 cup coconut sugar
1/2 tsp. lemon zest
1 Tbsp. cornstarch
1 tsp. vanilla extract
1/3 cup whole wheat pastry flour
1/3 cup coconut sugar
1/8 tsp. sea salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger powder
1/4 tsp. cardamom powder
3 Tbsp. earth balance buttery spread
1/3 cup rolled oats
Directions: Preheat oven to 350 degrees, and lightly oil an 8 x 8 in. baking pan. Combine all filling ingredients in a bowl and set aside. In a food processor, put all topping ingredients EXCEPT rolled oats and pulse until it is the size of peas. Add rolled oats and pulse 2-3 more times just to combine with the mixture. Put filling in oiled baking pan and evenly distribute topping on top. Put in the oven and bake for 35 minutes. Let sit for 5-10 minutes before serving. Tastes great with a scoop of regular or non-dairy ice cream of your choice!