I made this last night for dessert after we feasted on our tofu scramble and roasted potatoes. Oh boy….so tasty! Believe it or not the warm weather has not really hit our area yet but I still managed to find some mature rhubarb in my garden. Normally I have a full patch of strawberries but since our weather has been so terrible, there are NONE at all so far. So I opted for an apple/rhubarb combo instead.

 

APPLE RHUBARB CRISP

 

Combine the following and place in a large loaf pan or 8X8″ dish:

3 cups rhubarb (diced)

3 cups apples (peeled & chopped)

1/2 cup sugar or sweetener (more or less depending on the apples you use)

1 tsp cinnamon

2 Tbsp flour

 

Combine the following and pour over prepared fruit:

1/2 cup large oats

1/4 cup brown sugar

1/2 cup flour
3 Tbsp Earth Balance Margarine

2 Tbsp coconut (optional, nuts can also be used)

 

Preheat oven to 350F and bake for 45-60 minutes. Serve with vegan whipped cream or non dairy ice cream.

 

Here is how mine turned out:

 

I served mine a little warm. It was so delicious!