Sponsored post Fazer Aito. Rhubarb strawberry crisp is easy to make vegan, gluten-free and a bit healthier too, without compromising on either flavor or texture. The flavor comes from the tart and zingy rhubarb, sweet strawberries and also the cozy and crispy oat topping. This delicious early summer dessert or snack is best enjoyed layered in a jar with vegan whipped cream. Fazer Aito Oat for Whipping is a fluffy, delicious easily whippable cream, and it is a perfect match with every summer dessert!
Rhubarb Strawberry Crisp made in two ways
What I love about crisps is that they are incredibly easy to make. You can adjust the level of sweetness and you can add almost any pantry staple to the crispy topping. I would say this is one of the healthiest baked desserts, and also amazing as a snack or breakfast version.
1. Healthy Snack or Breakfast Version
Sweetener: For a healthier rhubarb strawberry crisp you can use coconut sugar or coconut nectar syrup or maple syrup as a sweetener. You don’t need it a lot, when the strawberries bring sweetness to the treat too.
Fats: You can use healthier fats to make the crisp. Part nut butter and part oil or vegan butter is a great flavorful combination. Or you can simply use nut butter as the only source of fat.
Grains: No flour is needed to make the crisp. Just use rolled oats or quick oats to get the crispy topping. You can also add nuts, seeds, shredded coconut or buckwheat flakes or groats.
A layered breakfast or snack: An amazing refreshing and sweet version of the crisp can be enjoyed in a jar layered together with with dairy-free yogurt such as Fazer Aito Oat gurt. For a creamier delight, whip Fazer Aito Oat for Whipping and combine it with the Oat gurt.
2. Dessert Version
Sweetener: The dessert version of this crisp calls for more sweetener, such as regular granulated sugar or a mixture of both granulated sugar and light brown sugar/coconut sugar.
Fats: You can make the rhubarb strawberry crisp topping more “buttery” by using a good vegan butter.
Grains: For the dessert version I recommend oats and shredded coconut or oats and slivered almonds. Together with the sugar and vegan butter the crisp becomes irresistible.
A layered dessert: For an ultimate summer dessert, whip Fazer Aito Oat for Whipping until fluffy, add vanilla and a bit of sweetener and layer it together with the crisp.
Whichever version you decide to bake, I know it is delicious!
Rhubarb Strawberry Crisp Recipe
- 300 grams rhubarb
- 200 grams strawberries
- 2 tbsp cornstarch
- 50 g coconut sugar
- For a sweeter dessert version I recommend 50 g granulated sugar and 30 g light brown sugar or coconut sugar.
- 1/2 tsp ground cardamom
- Optional, but gives a lovely flavor with the fruits.
- 100 grams rolled oats or quick oats
- 50 grams shredded coconut or slivered almonds
- For the breakfast/snack version you can use any chopped nuts/seeds/buckwheat groats or flakes for a more wholesome treat.
- 10 grams chia seeds
- 60 grams soft coconut oil or soft vegan butter
- For the dessert version I recommend using a high-quality vegan butter.
- 30 grams almond butter or cashew butter
- 80 ml (1/3 cup) coconut nectar syrup or maple syrup
- For the dessert version, add about 30 grams of granulated sugar or light brown sugar to the mixture to make it sweeter.
- 1/2 tsp ground cardamom
- Optional, but gives a really nice flavor. You can use cinnamon too.
- 1/4 tsp salt
- For the layered jar: Fazer Aito Oat for Whipping (+ vanilla and sweetener if you like) and/or Fazer Aito Oat gurt
Chop the rhubarb into small pieces and cut the strawberries in halves. Mix these fruit pieces together with the cornstarch, coconut sugar and cardamom. Spread evenly onto a baking tin (such as a pie form).
Mix together the rolled oats, shredded coconut, chia seeds, soft coconut oil or soft vegan butter, almond or cashew butter, syrup, cardamom and salt. Combine until you have an crumbly batter.
Add dollops of the batter on top of the fruit until the baking tin is covered.
Bake in 200 C/390 F for about 25 minutes or until the topping is crispy. Check out the crisp after 15 minutes of baking and cover with foil or parchment paper to prevent the top from browning too much.
When ready, the rhubarb should be soft but still have a bite to it.
Let the crisp settle for about 30 minutes or more. Store well covered in the refrigerator for up to 4 days. You can also freeze the crumble in portions for up to 2 months.
Whip the Fazer Aito Oat for Whipping until it’s creamy and fluffy. Add vanilla and sweetener if you like. Layer the crisp together with the whipped cream. Enjoy!
If you’re looking for summer dessert inspiration, here’s a delicious Vegan Eton Mess, which you can make with any seasonal fruit!
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