Rhubarb and Strawberry Crisp with Vanilla Whip

Rhubarb and Strawberry Crisp with Vanilla Whip
Prep Time: 120M
Cooking Time: 30M
Serves: 4

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6 cups rhubarb, chopped

250ml organic apple or white grape juice

2 tbsp rice malt syrup

1 tsp cinnamon

3 tbsp kuzu (gluten-free starch)

2 cups strawberries, hulled and quartered

2 cups rolled oats

1/2 cup hazelnut or almond flour

½ tsp cinnamon

Pinch of sea salt

2/3 cup maple sugar

125ml safflower or sunflower oil

To make the whip:

1 pack silken tofu

1/3 cup maple syrup

1 tbsp olive, sunflower or safflower oil

1 tbsp soy milk

1 ½ teaspoons vanilla extract

1 tsp lemon juice

Pinch sea salt

This rhubarb and strawberry crisp is like a crumble, only better! And it’s gluten-free.


  • Preheat oven to 200ºC / 400ºF / Gas Mark 6
  • Combine rhubarb, ¾ cup apple juice, rice malt and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
  • Dissolve kuzu in remaining ¼ cup 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.
  • Make the whip. Add all ingredients to a blender and cream until very smooth. Refrigerate at least two hours before serving.
  • Sprinkle the crisp topping over the fruit. Bake for 20 minutes, or until golden brown.
  • Serve warm or at room temperature.

If you like rhubarb, try this rhubarb and apricot pudding

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