Strawberry Rhubarb Crisp
I’ve been on a bit of a rhubarb and strawberry kick lately, which you might have noticed. I can’t get enough of them! I think I’m making something either strawberry, or rhubarb or both together every week. This crisp though, is by far one of my favorites. I make this a lot because it’s so easy to throw together, and more importantly, it tastes incredible. You can even make it ahead of time and throw it in the fridge, then bake it while you eat dinner so it’s nice and warm for dessert. It’s impressive enough for guests, but also simple enough for a casual dinner for just Ryan and me.
I got the recipe from the book “Animal, Vegetable, Miracle” by Barbara Kingsolver, which has some great recipes that are pretty easy to veganize. Unfortunately though, the book itself wasn’t my favorite. I read it a few years ago with my book club at the time, and I think all of us were more than a little annoyed by the book, even though we’d been really excited to read it.
Considering about half the group was vegetarian, and all of us were very open minded about food choices, we were surprised to react the way we did to it. We all eat locally, for the most part, and all tend to have pretty healthy diets, so it seemed like it would be right up our collective alley, but it just wasn’t. We found it very condescending, and I was particularly irked by her patronizing and dismissive treatment of vegetarians. I have some other complaints, but no need to re-hash them all here. Maybe you read it and loved it. Either way, I took it for what it was worth and happily make this recipe whenever I can! Here’s my vegan version – it’s even better with some non-dairy vanilla ice cream on top.
3 cups strawberries, hulled and halved (or quartered if large)
3 cups rhubarb, chopped
1/4 – 1/2 cup agave nectar, depending on how sweet your berries are
Mix together thoroughly and place in an 8”x8” ungreased pan
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 tsp. cinnamon
1/2 tsp allspice
1/3 cup (2.5 ounces) non-dairy margarine
Mix until crumbly, sprinkle over fruit mixture and bake at 350° for 40 to 50 minutes, until golden.