ADVERTISEMENT
Warm up the cooker. 375F
Spotless and cut the strawberries into quarters.
Quarter again if extremely large so that each piece is about ½ inch thick.
Cut the rhubarb lengthwise into quarters.
Put them together in a bowl with a bit of salt, maple, chia, cornstarch, lemon juice, and vanilla. Mix thoroughly.
Transfer to an 8×8 or 2-quart baking pan.
Combine the items in the normal bowl, and well mix to create the crumble.
Crumble evenly and lightly over the top; do not push.
Put in the oven for forty minutes without a lid. It’s ready to remove if the summit is yellow and the borders are bursting.
If not, bake for a further five to seven minutes. Wait fifteen minutes to serve.
Notes:
Warm up and pair with vegan strawberry, coconut, cardamom, or vanilla sorbet. Cold leftovers are delectable and make a fantastic breakfast.
Storage information:
The rhubarb crisp may be held in a freezer for up to five days. The easiest way is to leave it in the baking dish and cover it securely with plastic wrap or foil. You like to make holes in the foil to let some air out and preserve the crispy top.
Frequently Asked Questions:
Could you make this crisp without rhubarb?
You may substitute other tart fruit, such as currants or blackberries if you can’t locate rhubarb.
Nutritional facts:
Calories: 267 kcal.
Carbohydrates: 36.5 g.
Cholesterol: 0 mg.
Sugar: 20 g.
Protein: 3.6 g.
Sodium: 443.4 mg.
ADVERTISEMENT
