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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

  • Author: Eric
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Plant-Based

Description

This easy Strawberry Rhubarb Crisp perfectly balances the tartness of fresh rhubarb with the natural sweetness of ripe strawberries. Topped with a crunchy and buttery plant-based oat and nut mixture, this dessert offers a satisfying texture and delightful flavor for any season or occasion. Plant-based and versatile, it is ideal for those seeking a wholesome yet indulgent treat.

Ingredients

Scale

Fruit Filling

  • 2 cups fresh strawberries, washed and chopped
  • 2 cups fresh rhubarb, chopped
  • 1/2 cup natural brown sugar
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • 1 teaspoon natural vanilla extract
  • 1 tablespoon natural gelling agent (such as pectin or agar)

Crisp Topping

  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped almonds or walnuts
  • 1/3 cup natural brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup plant-based butter, cold and cut into small cubes

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 brown sugar, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), natural vanilla extract, and natural gelling agent. Mix thoroughly to coat all fruit evenly. Set aside to macerate for about 15 minutes to release juices and enhance flavors.
  2. Make the Crisp Topping: In a separate bowl, mix rolled oats, all-purpose flour, chopped nuts, natural brown sugar, and salt. Add the cold plant-based butter cubes and use your hands or a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized pieces for texture.
  3. Assemble the Crisp: Preheat your oven to 350°F (175°C). Butter a baking dish with plant-based butter. Pour the macerated fruit mixture into the dish, spreading evenly. Sprinkle the crisp topping evenly over the fruit, ensuring full coverage for a balanced crunch.
  4. Bake Until Golden and Bubbling: Bake for 40 to 45 minutes or until the topping is golden brown and the fruit filling bubbles around the edges. Check during the last 10 minutes to prevent overbaking. Remove from oven and let cool slightly before serving.

Notes

  • Use fresh, ripe fruit for the best natural sweetness and texture.
  • Do not overmix the topping; keeping some larger clumps improves crunch.
  • Allow fruit to macerate to develop juicy depth and activate the natural gelling agent.
  • Watch bake time carefully to prevent drying out the topping.
  • Let the crisp rest after baking to let the filling thicken for perfect serving consistency.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 290
  • Sugar: 20g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Strawberry Rhubarb Crisp, Plant-Based Dessert, Fruit Crisp, Vegan Crisp, Autumn Dessert, Summer Dessert

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