Rhubarb and Strawberry Crisp with Vanilla Whip | Veganuary

Ingredients

• 6 cups rhubarb, chopped
• 1 cup organic apple or white grape juice [250ml]
• 2 Tbsp rice malt syrup
• 1 tsp cinnamon
• 3 Tbsp kuzu (gluten-free starch)
• 2 cups strawberries, hulled and quartered [UK 1lb / 454g]
• 2 cups rolled oats [UK 1lb / EU 454g]
• ½ cup hazelnut or almond flour [UK 4oz / 113g]
• ½ tsp cinnamon
• Pinch of sea salt
• 2/3 cup maple sugar [UK 5.2oz / 151g]
• ½ cup safflower or sunflower oil [UK ¼ pint / 125ml]
• For the whip:
• 1 pack silken tofu
• 1/3 cup maple syrup [UK 2.8 fl oz / 83ml]
• 1 Tbsp olive, sunflower or safflower oil
• 1 Tbsp soymilk
• 1 ½ teaspoons vanilla extract [7.5ml
• 1 tsp lemon juice
• Pinch sea salt