Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds and a crumbly oat topping – a vegan, gluten-free dessert that highlights spring rhubarb.
- 16 ounces strawberries
- 4 cups rhubarb, chopped into ½ inch thick slices ( about 4–5 stalks)
- ½ cup maple syrup
- 4 tablespoons chia seeds
- 2 teaspoons corn starch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- pinch salt
Preheat oven 375F
Wash and quarter the strawberries. If very large, quarter again, so each piece is roughly ½ inch thick. Slice the rhubarb into ½ inch slices. Place both in a bowl and add the maple, chia, cornstarch, lemon juice and vanilla and pinch salt. Stir well. Place in a, greased, 8×8 baking dish or 2 quart baking dish. ( The pan in the photo is 5 x12)
To make the crumble, place all ingredients in a medium bowl and mix really well.
Lightly drop crumble evenly over the top and do not press down.
Place in the oven, uncovered for 40 minutes. If top is golden and edges are bubbly, it’s time to take it out.
Otherwise, continue baking for 5-7 more minutes.
Let set 15 mins before serving.
Serve warm with vegan vanilla, coconut, cardamom or strawberry ice-cream.
Leftovers are delicious cold and make a yummy breakfast.
Keywords: rhubarb crisp, strawberry rhubarb crisp, vegan crisp recipes, vegan rhubarb crisp, vegan strawberry crisp,