Rhubarb and Strawberry Crisp with Vanilla Whip

Like a crumble, only better! And it’s gluten free.

  1. 6 cups rhubarb, chopped
  2. 1 cup organic apple or white grape juice [250ml]
  3. 2 Tbsp rice malt syrup
  4. 1 tsp cinnamon
  5. 3 Tbsp kuzu (gluten free starch)
  6. 2 cups strawberries, hulled and quartered [UK 1lb / 454g]
  7. 2 cups rolled oats [UK 1lb / EU 454g]
  8. ½ cup hazelnut or almond flour [UK 4oz / 113g]
  9. ½ tsp cinnamon
  10. Pinch of sea salt
  11. 2/3 cup maple sugar [UK 5.2oz / 151g]
  12. ½ cup safflower or sunflower oil [UK ¼ pint / 125ml]
  13. * 1 pack silken tofu
  14. * 1/3 cup maple syrup [UK 2.8 fl oz / 83ml]
  15. * 1 Tbsp olive, sunflower or safflower oil
  16. * 1 Tbsp soymilk
  17. * 1 ½ teaspoons vanilla extract [7.5ml]
  18. * 1 tsp lemon juice
  19. * Pinch sea salt

To make the whip:

  • Add all ingredients marked with (*) to a blender and cream until very smooth.
  • Refrigerate at least two hours before serving.

  • Preheat oven to 200ºC / 400ºF / Gas Mark 6
  • Combine rhubarb, ¾ cup [187.5ml] apple juice, rice malt and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer 5 minutes.
  • Dissolve kuzu in remaining ¼ cup [62.5ml]  juice. Add to the rhubarb and cook for 3 minutes.
  • Remove pan from heat, cool slightly, and add strawberries.
  • Pour fruit into an 8×8” (20cm) glass baking dish and set aside.
  • Combine oats, nut flour, cinnamon, salt and maple sugar in a mixing bowl. Add oil and mix thoroughly.
  • Sprinkle the crisp topping over the fruit. Bake for 20 minutes, or until golden brown.
  • Serve warm or at room temperature.

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