Rhubarb Crisp (GF & Vegan)
Author: Bryanna @ Wholesomelyfit.com
- 4 cups rhubarb, chopped
- 3½ cups water
- 1 tsp vanilla extract
- ¾ cup organic sugar
- 3 cups rolled oats
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup brown sugar
- ½ cup melted/softened coconut oil or vegan margarine
- additional cinnamon for sprinkling
- *can add in strawberries or raspberries to, just lessen the water by ½ cup
- Preheat oven to 350 degrees. Grease a 9 X 13 inch pan.
- Stir together oatmeal, brown sugar, cinnamon and nutmeg in a medium mixing bowl.
- With a fork, add the partially melted, softened coconut oil or butter to the mix and create a mixture that is crumbly (like a pie crust crumbly)/
- Lay ½ of the mixture in the prepared 9 X 13 inch pan to form a crust.
- Add the rhubarb on top of the "crust" and sprinkle the sugar on top of the rhubarb along with some additional cinnamon.
- Add vanilla extract to the water and pour over the rhubarb.
- Sprinkle the remaining oatmeal mix on top of the rhubarb and bake for 30-35 minutes (until rhubarb is tender).
- Enjoy topped with whipped cream or ice cream.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/07/08/rhubarb-crisp-bay-trail-run-recap/
3.5.3208