Strawberry Rhubarb Crisp

Last week I mentioned it was peach season – one of my favourites! This week I’d like to talk about rhubarb season!!! YUM.

Check out this beauty!

At heart, I am not a baker. I just can’t figure out how to get things to rise, look pretty and sometimes, even taste good. But I excel at raw desserts! So I will be completely honest and give full credit to Terry on this one. This is his recipe – he loves rhubarb =)

Strawberry Rhubarb Crisp (serves 3-4)

1.5 cups fresh, roughly chopped strawberrys

1 cup fresh, roughly chopped rhubarb (if you are new to rhubarb or aren’t a big fan of tart-tasting things, try using 1/2 to 3/4 cup rhubarb)

2 tbsp of agave

a sprinkle of cinnamon & nutmeg

Take these ingredients and mix them well in a glass baking dish. Sprinkle 1/4 cup of oats on top and throw it in an oven preheated to 350 for approximately 25 minutes.

Before going in the oven:

Coming out of the oven:

Sunny says: “I can has some????”

 

You can serve it up as is:

 

Or add a dollop of coconut whipped cream to it:

I hope you are all enjoying the wonderful spring produce!!!

I am sharing this recipe on my favourite bloghops Healthy Vegan Fridays & Plant Based Potluck Party =)

11 thoughts on “Strawberry Rhubarb Crisp

  1. Hi Kimmy,
    What a delectable way to make any day special! Thank you for sharing your healthy and delightful Strawberry Rhubarb Crisp with us at the Plant-Based Potluck Party Blog Hop! We will definitely enjoy making and eating it!

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