Sunday, July 8, 2012

Strawberry Rhubarb Crisp

I scored some beautiful Rhubarb at the Harrisville farmers market and rushed home to make a desert.  I originally wanted to make a pie but it was too hot to slave over a crust so I looked on-line and found this recipe.  I switched out regular butter with soy butter and used agave vs. honey. 

Strawberry Rhubarb Crisp 
Adapted from


1            lb. strawberries, hulled and quartered
1            lb. rhubarb stalks  (about 5 or 6) cut into 1” pieces
1/2         orange, zested and juiced
1            tablespoon cornstarch
1/4         cup agave


1            cup Quaker quick oats
1/2         cup whole wheat flour
1/2         cup light brown sugar, not packed
1/2         teaspoon cinnamon
1/4         cup soy butter, melted

Heat oven to 375 degrees.  Combine strawberries and rhubarb in an oven safe dish.

Add agave, orange juice and zest; sprinkle with cornstarch and toss until fruit is well coated.

Mix remaining ingredients for the topping in a medium bowl then spread over fruit.

Bake until topping is golden brown and fruit is bubbling, about 40 minutes.

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