This rhubarb and strawberry crisp is like a crumble, only better! And it’s gluten-free.
Prep time: 2 hours
Cook time: 30 minutes
6 cups rhubarb, chopped
1 cup organic apple or white grape juice [250ml]
2 Tbsp rice malt syrup
1 tsp cinnamon
3 Tbsp kuzu (gluten-free starch)
2 cups strawberries, hulled and quartered [UK 1lb / 454g]
2 cups rolled oats [UK 1lb / EU 454g]
½ cup hazelnut or almond flour [UK 4oz / 113g]
½ tsp cinnamon
Pinch of sea salt
2/3 cup maple sugar [UK 5.2oz / 151g]
½ cup safflower or sunflower oil [UK ¼ pint / 125ml]
To make the whip:
1 pack silken tofu
1/3 cup maple syrup [UK 2.8 fl oz / 83ml]
1 Tbsp olive, sunflower or safflower oil
1 Tbsp soymilk
1 ½ teaspoons vanilla extract [7.5ml]
1 tsp lemon juice
Pinch sea salt
If you like rhubarb, try this rhubarb and apricot pudding.
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