Tangy-Sweet Vegan Strawberry Rhubarb Crisp
This crisp is a super-easy, tasty way to make the most of your farmers’ market rhubarb haul.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Spatula
- Whisk
- Measuring cup
- Measuring spoon
- Pastry brush
Ingredients
- 3 cups chopped strawberries
- 2 cups chopped rhubarb
- Juice of ½ lemon
- 2 tablespoons maple syrup
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 cup rolled oats
- ⅓ cup coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut oil, softened
- ¼ cup
- vegan milk
- Vegan vanilla ice cream
- Coconut whipped cream
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