Rhubarb and Strawberry Crisp

Juda, another volunteer that works on Spring Creek Farm, shared this awesome recipe for a rhubarb crisp in our CSA newsletter.  I substituted half of the rhubarb with strawberries and it was spectacular.

Here is her recipe (with slight variations to make it vegan):

6 c. raw rhubarb * Large pieces will have to be peeled first* cut into 1/2” slices (I substituted half of the rhubarb with strawberries) 

3/4 c. sugar

3 T. flour

Mix well, and pour into a buttered or margarine-d (or not) 9” X 12” baking pan.  

Combine 1/2 c. walnuts or almonds or both

1 c. oats

1 c. flour

1/3 c. packed light brown sugar (or equivalent of agave nectar, stevia, etc.)

1/3 c. margarine

1/2 t. cinnamon

pinch salt

Sprinkle crumble mixture on top of fruit slurry mixture. Bake in preheated oven at 375 degrees for 45 minutes. 

   

I served it à la mode with Good Karma Rice Divine vanilla ice cream.

Yum!