Rhubarb Crisp (GF & Vegan)
Author: 
 
A family favorite summer recipe that's perfect treat for the season.
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 X 13 inch pan.
  2. Stir together oatmeal, brown sugar, cinnamon and nutmeg in a medium mixing bowl.
  3. 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)/
  4. Lay ½ of the mixture in the prepared 9 X 13 inch pan to form a crust.
  5. Add the rhubarb on top of the "crust" and sprinkle the sugar on top of the rhubarb along with some additional cinnamon.
  6. Add vanilla extract to the water and pour over the rhubarb.
  7. Sprinkle the remaining oatmeal mix on top of the rhubarb and bake for 30-35 minutes (until rhubarb is tender).
  8. 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/