Nourishing Rhubarb and Rolled Oat Crisp
This sweet-tart rhubarb crisp has a nourishing rolled oat and hemp heart crisp layer and just a hint of ginger and vanilla. It’s an easy, one bowl dessert that is vegan, low FODMAP and gluten free, but no one will know!
Ingredients
Rhubarb Mixture
- 2 pounds rhubarb stalks trimmed and sliced into 1/2 inch (1 cm) slices
- ¾ cup cane sugar
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon freshly grated ginger
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Rolled Oat and Hemp Crisp Topping
- 1 ¼ cup rolled oats gluten free if needed
- ½ cup hemp hearts
- ¼ cup chopped walnuts or almonds, omit for nut free!
- ¼ cup extra virgin olive oil or avocado oil
- ¼ cup cane sugar or maple syrup
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 ℉ (175 ℃). Line a 9 inch (23 cm) square baking pan with parchment for easier clean up. Set aside.
- In a large bowl, toss the rhubarb, sugar, cornstarch, ginger, vanilla and cinnamon until rhubarb is well coated. Scrape the mixture into the prepared baking pan.
- In the same bowl (no need to wipe it out!), mix together the oats, hemp hearts, walnuts, oil, sugar, vanilla and cinnamon until well combined.
- Sprinkle the crisp topping evenly over the fruit mixture. Place the pan in the oven and bake for 45-55 minutes, until the crisp topping is golden and the fruit mixture is bubbling and thick.
- Let cool for at least 10 minutes before serving. You can serve warm, room temperature or cold!
Video
Notes
This rhubarb crumble is SO delicious that it really doesn't need any toppings...but of course, a scoop of vanilla vegan ice cream is never a bad idea.
You can store the crisp at room temperature for a day, covered in the fridge for up to 4 days.
It is delicious for breakfast!