Rhubarb and Strawberry Crisp with Vanilla Whip

Rhubarb and Strawberry Crisp with Vanilla Whip

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

Prep time: 2 hours

Cook time: 30 minutes

Serves 4


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


  • 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.
  • 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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