Rhubarb Crisp

rhubarb crisp

A delicious fruit dessert.



For the fruity layer:

5 sticks of rhubarb, cut into chunks

1 cup cane sugar

Zest and juice of an orange

1 teaspoon vanilla extract

1 tablespoon cornstarch

For the topping:

1 cup old fashioned oatmeal

1 cup all purpose flour

3/4 cup cane sugar

1 teaspoon ground cinnamon

6 oz non dairy butter, cut into chunks


  1. Pre heat the oven to 350F
  2. Line a baking sheet with parchment paper.
  3. In a large bowl combine all the fruity layer ingredients except the cornstarch. Put to one side.
  4. In another large bowl combine all the ingredients for the topping. “Rub in” the ingredients until you have the consistency of large clumpy breadcrumbs.
  5. Take a look at the fruit ingredients. If there is a lot of liquid use the cornstarch. Place the tablespoon of cornstarch in a small bowl and add a tablespoon or so of the liquid, stir to combine. Pour the cornstarch liquid back into the fruit. Stir gently.
  6. Fill the ovenproof dishes just under 3/4 full with the fruit mixture. Sprinkle over the topping so all the fruit is covered.
  7. Place on the lined baking sheet and bake for about 40 minutes or until the topping is golden, the fruit is cooked through and the liquid is bubbling over the side of the dish. The timing will depend on the size of the baking dish or dishes you’re using.
  8. Remove from the oven and allow to cool for 10 minutes before serving so the liquid can “set up.”
  9. Serve with non dairy ice cream or custard if desired.

Keywords: vegan, dessert, fruit dessert

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