Vegan Strawberry-Rhubarb Crumble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients:Strawberries, fresh, 2.5 cup, halves *Rhubarb, 2.5 cup, diced Cornstarch, .35 cup Agave Nectar Stick, 4 stick Oats, 1 cup *Whole Wheat Flour, 1 cup *Earth Balance Natural Buttery Spread, 10 tbsp Cinnamon, ground, 1 tbsp Ginger, ground, 1 tbsp Baking Powder, 1 tsp *Molasses, blackstrap, 1 cupSoy Flour, .5 cup, stirred Soy Milk, .5 cup
Preheat oven to 375 degrees. Grease an 8 x 11 inch baking dish. Fill dish with rhubarb. Cover with sliced strawberries. Drizzle all over with agave nectar then set aside. Pulse in food processor, or cut together flour, oats, date sugar, and chilled vegetable shortening until mixture has the consistency of a coarse granola. Don't overdo it, you don't want a paste! I find it takes about 30 short pulses. Top fruit with crumble and bake about 30 minutes until fruit is bubbling up around the sides. Reduce heat to 350 degrees if top is browning too quickly. Serves 6.
Number of Servings: 10
Recipe submitted by SparkPeople user RAYAN5B4.
Number of Servings: 10
Recipe submitted by SparkPeople user RAYAN5B4.
Nutritional Info Amount Per Serving
- Calories: 319.0
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 197.0 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 5.9 g
- Protein: 6.1 g
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