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Classic Rhubarb Crisp [Vegan]
When I think about what summer tastes like to me, two distinct flavors come to mind: those multi-colored rockets pops from the ice cream truck and my mom’s homemade rhubarb crisp. Every year I look forward to this rhubarb crisp. In fact, I think just the memory of it is…
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Ingredients You Need for Classic Rhubarb Crisp [Vegan]
How to Prepare Classic Rhubarb Crisp [Vegan]
- Preheat your oven to 350 degrees and lightly grease an 8×8″ square pan.
- Combine the maple syrup, water and cornstarch in a small saucepan over medium heat. Bring to a boil, then turn down the heat to a simmer and stir for about 5 minutes or until the color changes from a murky brown to a clear light brown. Remove from heat and set aside.
- In a medium mixing bowl, combine the brown sugar, flour, oats and cinnamon. Add in the margarine and non-dairy milk and mix together using a fork or your fingers until it is crumbly. If the crumbs aren’t sticking together well enough, add another tablespoon of non-dairy milk.
- Press half of the crumb mixture into the bottom of your pan and cover with chopped rhubarb. Pour the syrup evenly over the rhubarb and top with the rest of the crumbs. Bake for about 45-50 minutes or until the top turns a nice golden brown.
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