Strawberry Rhubarb Crisp

Good evening! We got our first fruit and vegetables basket this week from Les Jardins D'Ambroisie.

And we are up for the challenges!

First, figure out what some of those veggies are (some look like a mix of bok choy and kale.. !)

Then, find a recipe for some fruits and vegetables we have never cooked with before

The rhubard and strawberry were a perfect match made in heaven for a healthy vegan crisp.

Adapted from:

http://ohsheglows.com/2011/04/18/vegan-flourless-strawberry-apple-breakfast-crisp/

Yield: 4 servings

Filling:

• 1.5 cups rhubarb, chopped
• 2 cups sliced strawberries
• 1/4 cup coconut sugar (or regular sugar)
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 tbsp + 1 tsp cornstarch
• 1 tsp vanilla extract

Topping:

• 1 cup almonds, processed until chunky
• 1/2 cup regular rolled oats
• 1/4 cup coconut sugar
• 1 tbsp pure maple syrup
• 1 tbsp olive oil
• 1/8 tsp salt
• 1/2 tsp vanilla extract

Directions:

1. Chop the rhubarb and slice the strawberries. Place in a large bowl and mix with the rest of the filling ingredients. Set aside.

2. Preheat oven to 400F and grease a casserole dish. In a food processor, place 1 cup almonds into the bowl and process until chunk. Add the rest of the ingredients and pulse for a few seconds until just mixed. It needs to stay chunky. Pour 1/2 cup of this topping into the apple mixture and stir.

3. Pour the filling mixture into the prepared casserole dish and sprinkle on all the remaining topping over top.

4. Cover with casserole lid and bake for about 40 minutes at 400F. This is important to cover. Allow to cool for about 15 minutes before serving.

For next time, I would also try with a little less sugar in the filling - a little less than 1/4 cup.

The ingredients for the filling

what it looks like before cooking

Kitty, curiously wondering what I'm doing !

It smelled so good... had to eat it and forgot to take a picture

Time for cleaning the dish!