Way back when. I received a big ass bunch of rhubarb in my first CSA box of the summer. Rhubarb is often one of the earliest crops to harvest. I don’t think of it as a vegetable that many people buy at the store. And some times I think of it more as a weed. And I don’t know of a ton of ways to use it. As a kid, we had a rhubarb bush in our back yard, and some years my mom would make pies with it. And that is pretty much what I associate it with.
We’ve been super busy this year, so I immediately chopped the rhubarb up, and made this crumble as soon as I had time, knowing very well that it would totally rot in my fridge if I didn’t act fast. I barely have time to get dinner on the table, forget dessert!
This is a vegan version of a classic rhubarb dessert. I intentionally didn’t put much sugar in it, so it’s not overly sweet. If you prefer a sweeter crisp, go ahead and add a little more sugar. Enjoy!
Blueberry Rhubarb Crisp (Vegan)
12 oz blueberries, frozen or fresh. I used frozen.
12 oz rhubarb, raw
1 cup whole almonds
1 cup, rolled oats, divided
2 tbsp Earth Balance, or other buttery spread
2 tbsp coconut oil
2 tbsp whole wheat pastry flour
4 tbsp coconut sugar
1 tsp ground cinnamon
2 tsp vanilla extract
- Preheat oven to 350°F.
For the fruit filling:
- Sauté the rhubarb, until soft, about 5 minutes. Pour the thawed berries and any accumulated juices into the skillet as well.
For the crisp topping:
- In a food processor: Process nuts, ½ of oats, Earth Balance, coconut oil
- Stir in the rest of the oats, flour, sugar, cinnamon, vanilla until well incorporated
- Sprinkle crisp topping evenly over the fruit filling. Bake for 20-25 minutes, or until the fruit filling is hot & bubbly and the crisp topping is golden brown.
And myfitnesspal has a really nifty feature that makes it super easy to figure out the nutrition info for a recipe. So I went ahead and did that. I was going for a healthier dessert. Not too bad?
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||20 %|
|Saturated Fat 5 g||27 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 38 mg||2 %|
|Potassium 358 mg||10 %|
|Total Carbohydrate 29 g||10 %|
|Dietary Fiber 5 g||20 %|
|Sugars 12 g|
|Protein 4 g||9 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|