A Sweet And Tangy Spring Time Dessert
This Quick Vegan Cherry Rhubarb Crisp is a delicious combination with a wonderful crunchy sweet topping. Balanced with cinnamon, ginger and brown sugar. This is a fast throw together for unexpected company or just wanting to use that rhubarb in the garden. I know that strawberry rhubarb is very traditional but this is a yummy recipe change up. We need more recipes for rhubarb. This is truly a dessert the whole family will enjoy hot or cold. Pair this dessert with your favorite vanilla or cherry ice cream and watch the rhubarb lovers make it disappear.
A Little Rhubarb History
Are we talking about rheum rhaponticum or rhubarb, actually it’s the same. Rheum rhaponticum is the old Russian name given to rhubarb in the area of the Black Sea. Even though it was native to southern Siberia as a perennial herb of the knotweed family, it was used by the Chinese some 5,000 years ago for medicinal proposes. The dried root became more expensive then cinnamon, opium and saffron because of it’s superior effectiveness to treat gastrointestinal and liver diseases as well as being a laxative. It was a common trade tea for stomach aches, digestion and fevers as well.
Some say the medicinal plant was perhaps brought to Great Britain by Marco Polo. With little success the plant did not take off for a number of years. The hope was to use it as a drug for purging the intestinal tract.
By the late 1700’s rhubarb varieties finally took off and stormed into the culinary food usages in Europe. Benjamin Franklin brought it to America as a vegetable side dish. However, not long after sugar was discovered rhubarb soon became a sweetened dessert dish. By 1837 Queen Victoria had a new variety of rhubarb that was much sweeter and is still consumed as a desired rhubarb today.
Protect Animals From Eating Rhubarb Leaves
Rhubarb is a much desired stalk or petiole for culinary fruit but botanically it is a vegetable. The leaves are highly toxic especially for goats and sheep and should be kelp out of reach for all animals. Ideally rhubarb should be fenced in.
Rhubarb Nutrition For Better Health
Today we know rhubarb is whomping as a rich source of high antioxidants that have anti-bacterial, anticancer properties and anti-inflammatory protection. This will help protect you from health issues related with cholesterol, cancer, heart disease and diabetes. Although, you should not eat too much of it because of high oxalates. People that have kidney stones should avoid rhubarb unless they eat varieties with low-oxalates.
Please look up more about rhubarb. It really is even more impressive then we think. I hope you like this recipe of Quick Vegan Cherry Rhubarb Crisp I have made for you today. Enjoy!
How To Make Quick Vegan Cherry Rhubarb Crisp
This is one of my favorite recipes to use rhubarb in. You don’t have to wait for summer for the cherries to be ripen. All you will need are frozen black sweet cherries. Easy to find in your local grocer.
Wash the rhubarb stalks off and cut off the ends. Dry them and cut them into half inch slices. No bother taking the skins off unless you harvest them after July because they will be tougher. If the stalks are thick then peal the skins off the stalk. Grab the skins at the top and pull downward, the skins will come right off like a peal.
Combine the fruit, corn starch or arrowroot (or agar agar), monk fruit sweetener, ground ginger, vanilla extract and lemon juice in a bowl. Mix all together.
For the crispy topping mix together in another large bowl the flour, old fashion oats, shredded unsweetened coconut, brown sugar, monk fruit sweetener, cinnamon and ground ginger. Mix all together well and add the vegan cubed butter. With a pie pastry cutter or two knives or your hands quickly blend the mixture into the butter adding little balls of crumbled mixture. Like the photo below.
Add the fruit into the 8 X 8 inch baking dish or pie dish and top it with the crumb topping mixture. Spread it out evenly and then put it in the oven. Bake at 350 degrees for 35 minutes or until top is golden brown and the juices are bubbling at the top.
What To Serve With Quick Vegan Cherry Rhubarb Crisp
Quick Vegan Cherry Rhubarb Crisp can be eaten hot or cold. This dessert is truly wonderful right out of the oven after it has sat for about 15 minutes. Then dish it out and serve it with your favorite vegan ice cream like vanilla or cherry. Vegan coconut whip cream is excellent on top as well.
I hope you like this Quick Vegan Cherry Rhubarb Crisp as much as we do. Let us know how you like it. Enjoy!
More Recipes You May Like:
Gluten-Free Almond Black Cherry Crisp
Vegan Pumpkin Chocolate Bundt Cake
Print
Quick Vegan Cherry Rhubarb Crisp
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
This Quick Vegan Cherry Rhubarb Crisp is a wonderful sweet tart combination topped with an oatmeal, coconut and brown sugar topping. If you like rhubarb this is a delicious alternative to strawberry rhubarb. Eat this dessert hot or cold and top it with your favorite vegan vanilla or cherry ice cream. Enjoy!
Ingredients
Quick Vegan Cherry Rhubarb Crisp
Fruit Filling
- 2 cups Rhubarb, chopped
- 3 cups Frozen Black Sweet Cherries, unthawed and drained
- 1/3 cup Monk Fruit Sweetener
- 1 1/2 Tbsp Cornstarch or Arrowroot
- 3/4 tsp Ground Ginger
- 1/2 tsp Vanilla Extract Flavoring
- 1 tsp Lemon Juice
Crisp Topper
- 1 cup Organic All-Purpose Flour or Oat Flour
- 3/4 cup Old Fashioned Oats
- 1/3 cup Shredded Unsweetened Coconut
- 1/3 cup Brown Sugar or Coconut Sugar
- 1/4 cup Monk Fruit Sweetener
- 3/4 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/2 cup Vegan Butter, cubed
Instructions
Quick Vegan Cherry Rhubarb Crisp
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl combine the washed, sliced rhubarb and unthawed drained black sweet cherries with monk fruit sweetener, cornstarch or arrowroot, ground ginger, lemon juice and vanilla extract. Mix all together and set aside.
- In another large bowl combine the flour (or oat flour), oats, sugars, coconut and spices. Combine all together.
- Add the cubes of butter and use your hands (or pastry cutter or two knives), and quickly work the butter cubes into the flour mixture to incorporate it. You want the mixture to be crumbly.
- Mix up the fruit mixture again and pour into a pie dish or 8X8 inch baking dish. Even it out and then add the crisp topping over the fruit. Even out the topping.
- Bake in the oven for 35 minutes, or until the top is golden brown and the fruit is bubbling up on the top.
- When done let cool for 15 minutes. Ready to serve.
- Enjoy!
Notes
- You can use frozen rhubarb. Just let it unthaw just like the cherries. You can do this by letting it sit out on the counter or use the defrost on your microwave. You can also let the frozen fruit submerge in it’s bag in warm water to unthaw it.
- If there is liquid from the unthawed rhubarb, drain it, do not use it in the recipe. It will make the crisp runny.
- You can make this recipe the night before. Cover it after it cools with plastic wrap. To reheat it put it in an oven heat at 250 degrees for 15 minutes to warm it up.
