Rhubarb And Strawberry Crisp (Gluten-Free, Vegan) Recipe

Name: Rhubarb And Strawberry Crisp (Gluten-Free, Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 4 cups rhubarb, sliced (about 6 stems); 1 cup strawberry, sliced; 1/2 cup raw sugar (I used 1/4 cup coconut sugar and 1/4 cup Erythritol); 1 teaspoon ground cinnamon; 1 pinch salt; 2 tablespoons arrowroot; Topping; 1/4 cup gluten-free flour; 1/4 cup raw sugar (I used coconut sugar); 3/4 cup gluten-free rolled oats; 1/4 cup walnuts, chopped; 2 teaspoons ground cinnamon; 1/4 teaspoon salt; 3 tablespoons olive oil; 6 strawberries (to garnish) (optional)

Servings: persons

Filling
4 cups rhubarb, sliced (about 6 stems)
1 cup strawberry, sliced
1/2 cup raw sugar (I used 1/4 cup coconut sugar and 1/4 cup Erythritol)
1 teaspoon ground cinnamon
1 pinch salt
2 tablespoons arrowroot
Topping
1/4 cup gluten-free flour
1/4 cup raw sugar (I used coconut sugar)
3/4 cup gluten-free rolled oats
1/4 cup walnuts, chopped
2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons olive oil
6 strawberries (to garnish) (optional)

1
Preheat the oven to 400u00b0F/200u00b0C Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
2
In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
3
Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling.
4
Bake for 10 minutes. Then reduce the heat to 350u00b0F/180u00b0C and bake for another 25 minutes or until the filling is bubbly.
5
Serve warm or chilled with a strawberry garnish and vegan ice cream (optional). Don't forget to infuse love!

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Filling, 4 cups rhubarb, sliced (about 6 stems), 1 cup strawberry, sliced, 1/2 cup raw sugar (I used 1/4 cup coconut sugar and 1/4 cup Erythritol), and more.

Yes, Rhubarb And Strawberry Crisp (Gluten-Free, Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb And Strawberry Crisp (Gluten-Free, Vegan)

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