Vegan Rhubarb Banana Crisp

It was slightly cool and rainy today, so this warm sweet crisp tasted great. Rhubarb and bananas pair well together. It’s a quick and easy crisp to make. You can use either fresh or frozen rhubarb.

Serving Size: 4

Ingredients:

for the bottom layer:

• 5 cups rhubarb
• 3 bananas
• 2 tablespoons flour
• 1/3 cup sugar

for the streusel topping:

• 3/4 cup oats
• 1/3 cup flour
• 1/2 cup sugar (we used 1/4 cup light brown sugar and 1/4 white)
• 1/4 teaspoon cinnamon
• pinch salt
• 1/3 cup non-dairy margarine

Directions:

1. Wash the rhubarb and cut away the leaves as they are poisonous.
2. Slice the rhubarb is 1/4-1/2 inch chunks.
3. Place the rhubarb in a bowl.
4. In a small bowl, mix the 1/3 cup sugar and 2 tablespoons of flour.
5. Pour this flour sugar mixture over the rhubarb and mix to evenly coat the rhubarb pieces.
6. Pre-heat the oven to 400ºF (205ºC).
7. Oil an oven proof baking dish or ramekins.
8. Place the rhubarb mixture in the ramekins or baking dish and bake for 25 minutes.
9. Meanwhile, prepare the streusel topping.
10. Mix the oats, flour sugars, cinnamon and a pinch of salt in a medium bowl.
11. Cut in the non-dairy margarine and mix until it is well blended and crumbly,
12. Take the baking dishes out of the oven.
13. Peel and cut the banana and evenly space on top of the cooked rhubarb pieces.
14. Spread the streusel topping over evenly over the top of the bananas and return the dishes to the oven.
15. Bake at 350ºF (177ºC) for 25 minutes longer.
16. When the streusel is golden brown, remove from the oven and allow to cool slightly before serving.
17. We served the crisp with coconut milk, sweetened with 1 tablespoon of powdered sugar and 1 teaspoon of vanilla extract.