What makes this rhubarb crisp vegan? Veggie spread in the topping instead of butter! Even die-hard carnivores can't tell the difference.
Rhubarb crisp tastes divine with Larry & Luna's non-dairy vanilla coconut ice cream, or Coconut Whipped Cream. It's also perfect all by itself. If you can't find fresh rhubarb, make apple crisp, peach crisp or use fresh berries - almost as good! :-)
Total prep & cook time: 65 min
Nutrition Data, 175g: 354 calories, 88 calories from fat, 64g carbohydrate, 10g fat, 220mg sodium, 42g sugars, 3g dietary fiber, 4g protein, 10% DV calcium, very low in Saturated Fat and Cholesterol. Estimated glycemic load: 42
9 X 12 crisp, 8 - 10 servings, bakes at 375 degrees for 45 minutes
Recipe Tip: There's quite a bit of sugar in this crisp recipe. That's because rhubarb is mouth-puckery sour and astringent. If you can't find rhubarb and have to settle for berries (poor you!), use half the sugar to sprinkle over the fruit.
1. Gluten Free: Use gf baking mix in place of the flour, and quinoa flakes instead of quick oats.
2. Lacto-vegetarian: Use butter and serve dairy whipped cream or ice cream if desired.
3. Strawberry-Rhubarb Crisp: Substitute strawberries for 1/2 the rhubarb and reduce the sugar to 3/4 cup.
4. Low Fat Version: In place of the Earth Balance and brown sugar, combine 1/4 cup melted coconut oil or sunflower seed oil + 1/4 cup agave nectar or brown rice syrup. Mix that with the flour and oats, rubbing it between your hands to work it in thoroughly.
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