Vegan Strawberry Rhubarb Crisp
Hello & Happy Tuesday!!
As a nutritionist/chef, I’m constantly putting out recipes. it’s what I do, what I love, and I find my creative outlet there. For some reason or another, when I browse other recipes, I rarely ever read the intro lol. Let me rephrase that, I never read the intro.
My eyes go straight to the goods, …the images and recipe!
For whatever reason, perhaps from taking 18 credits, volunteering at a hospital and being on the junior council of a non profit (aka no extra time) I evolved to take the minimalist approach with my own recipe intros. I keep it brief, to the point, rarely talk about myself and simply give the imperative info in terms of my thoughts on the recipe featured.
However, I want to break away from that and shed light on who I am behind EDS and share fragments of my life. So here’s to a new chapter of making time to share more and getting to know you better!
Fun facts about EDS:
I recently married my boyfriend of 8 years in NYC a month ago. Planning a wedding while having to move, run EDS and take care of a puppy for 12 months was pure madness lol. Hire a planner, even if you are a DIY person and you like to orchestrate everything on your own. If I could go back, I would have gone that route!
I initially went to college with the mindset I would become a nurse, but soon realized blood makes me faint, literally. Years later I discovered I have low blood pressure that stems from have “situs inverses” where my organs, specifically my heart, are flipped causing less blood to flow through properly. Needless to say, nutrition was a much better fit!
I didn’t start to REALLY cook until taking numerous culinary courses at NYU an collaborated w/ Integrative Nutrition and ICE to review their workshops on EDS. It eventually all clicked after making my first batch of raw cheesecakes that I found my niche. True. Story.
When I first started my kitchen was about the size of a medium sized closet. The experience was challenging, eye opening, but spoke volumes about passion. If you can cook in a closet and be happy, produce good food, the rest is easy! lol
Now that college is done and we’re married, we are finally growing our tribe! Mini EDS’s coming soon!
Now back to my favorite part, the food! lol
If there is one thing I love, its effortless desserts and using a skillet! From a distance a “crisp” sounds intricate and a long drawn out process, but it’s far from that.
It’s literally a handful of ingredients and some fruit!
What I particularly love about this dish is, everything. It’s effortless, fruit based, you can modify the fruit to your preference or season, substitute the flour and sugar for healthier alternatives, top with whatever ice cream you like or opt out all together..
At any rate, its a concept I equate to a “blank canvas”, you can take it in any direction you like and its just.. so easy!
If you’re searching for that staple dessert concept to integrate into your cooking routine that will never bore your tastebuds.. this recipe for a vegan Strawberry Rhubarb Crisp is for you!
Why this recipe rocks:
Easy to modify to fit your preferences
Hot with cold ice cream = my favorite!
Non vegan approved
Great aesthetic appeal
Perf for any season and entertaining
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 3 tbsp cornstarch
- 1/2 cup granulated sugar
- 1 1/2 cups sliced fresh rhubarb sliced 1/2 inch thick (2-3 stalks)
- 2 cups sliced strawberries
- 2 tsp vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup brown sugar packed
- 1/2 cup vegan butter, softened
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Preheat the oven to 350°F and grease a 9-inch square or similar sized baking dish. Add sliced strawberries and rhubarb to a skillet over medium heat. Add the sugar, cook for 2 minutes, now and the corn starch. Continue to stir to ensure everything is dissolved. Cook for an additional 5 to 7 minutes until everything is softened, remove from heat, add vanilla. (add water if the consistency is too dry)
- In a medium bowl, combine the old-fashioned oats, brown sugar, butter, flour, cinnamon, and salt. Mix the ingredients together until large cookie dough like crumbs form. Drop small pieces of the topping evenly over the filling until you used all of the topping.
- Bake at 350°F for 45 minutes, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for about 10 minutes before serving. Serve warm with vegan ice cream or whipped cream if desired.