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
Units Scale
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.
