Summer is finally here
The change in weather isn’t the only thing that ushers in a new season. The dishes we make also change with the seasons. Strawberries and rhubarb always highlight the arrival of summer here in Ontario. As a child, the beginning of June would mean piling into the car on Saturday morning and heading out of the city to pick strawberries. My mom would then make jars of strawberry jam, strawberry flans and any strawberry dessert. There is nothing quite like eating a freshly picked strawberry.
A perfect pairing
Growing up we didn’t grow or eat rhubarb. I don’t think my mom knew much about the vegetable and what to do with it. Hence my childhood missed out on this Springtime treat. Fast forward many years and in my own house, and I found myself wondering what to do with a bounty of rhubarb growing at the back of my yard. Thus began a tradition of rhubarb dishes and desserts that ushers in Spring and Summer every year in our household.
Sweet and Tart
A favorite vegan dessert at our house is the classic strawberry rhubarb crisp. A few simple ingredients, and you have a dessert that is both tart and sweet. My version includes a walnut topping that is sure to delight everyone. What a treat!!
I hope you give this this delicious vegan strawberry rhubarb crisp recipe a try. Have a great Canada Day! And let me know what you think of the dish.
Recipe
AuthorThe Hearty BakerCategoryDesserts, SnacksDifficultyBeginner
Preheat the oven to 375 degree. Lightly oil a 9 x 9 baking dish. Set aside.
In a large bowl, place the chopped rhubarb, sliced strawberries, lemon juice, vanilla, brown sugar, cinnamon, and arrowroot. Stir gently until evenly distributed. Place mixture and spread evenly in prepared baking dish. Set aside.
In a medium sized bowl, combine the dry ingredients for the crisp topping--brown sugar, salt, oats, chopped walnuts, and cinnamon. Mix until evenly distributed.
Add the margarine to the topping ingredients. Using your fingers or a fork, mix in the margarine until it is broken up.
Using your fingers, evenly distribute the topping over the fruit mixture.
Bake at 375 degrees for 30 minutes or until fruit is bubbling, and topping is lightly browned.
Let the dessert sit for about 15 minutes before serving. Enjoy.
Ingredients
Directions
Preheat the oven to 375 degree. Lightly oil a 9 x 9 baking dish. Set aside.
In a large bowl, place the chopped rhubarb, sliced strawberries, lemon juice, vanilla, brown sugar, cinnamon, and arrowroot. Stir gently until evenly distributed. Place mixture and spread evenly in prepared baking dish. Set aside.
In a medium sized bowl, combine the dry ingredients for the crisp topping--brown sugar, salt, oats, chopped walnuts, and cinnamon. Mix until evenly distributed.
Add the margarine to the topping ingredients. Using your fingers or a fork, mix in the margarine until it is broken up.
Using your fingers, evenly distribute the topping over the fruit mixture.
Bake at 375 degrees for 30 minutes or until fruit is bubbling, and topping is lightly browned.
Let the dessert sit for about 15 minutes before serving. Enjoy.