Monday, June 18, 2012


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The other day my friend Holly brought me some of her "Ruby" rhubarb-- it's so beautiful--  makes your desserts look nicely pinky-red instead of green. I rejected making a pie-- not much time and even my low-fat crust gives DH heartburn (don't tell I said that in public!).  Since I had some apples that needed using up, I made a crisp combining the two, but I wanted to add a little "zing" to the dessert, so I added orange zest and juice, and some fresh mint.

For the oat topping, I used pecans instead of walnuts, but use whatever nuts you have around.  I use whole wheat flour and oil instead of margarine/vegan butter in my crisp topping-- nobody has ever noticed the difference and it's more nutritious that way.

The oat topping ingredients

It turned out very well, and the mint and orange did indeed perk up this old-fashioned stand-by.  A keeper, I'd say!

Servings: 8

3 medium    apples (about 1 lb.), scrubbed, cored and cut into 1/4" slices (soft ones are actually recommended here!)
6 cups    rhubarb slices-- roughly 2 lbs. (washed and sliced about 1/4-inch thick)  
2 Tbs    unbleached flour  
1 cups    light unbleached organic sugar  
   juice and grated zest of one large orange  
1/4 to 1/2 cup    chopped fresh mint  
1 cup    rolled oats  
3/4 cup    chopped pecans  
1/2 cup    wholewheat flour  
1/2 cup    brown sugar  
1/4 cup    oil  
1 tsp    cinnamon  
Preheat the oven to 375 degrees F. Combine the apples, rhubarb, flour, sugar, orange juice and zest, and chopped mint gently in a bowl. Scoop into a 10-inch round baking dish or 12-inch-long oval baking dish. 

Rub the topping ingredients together in a small bowl with your fingertips until crumbly. Sprinkle over the fruit.

Bake for 40 minutes. Serve warm with your favorite nondairy vanilla frozen dessert, or vegan cream.

 Nutrition Facts
Nutrition (per serving): 411.5 calories; 32% calories from fat; 15.3g total fat; 0.0mg cholesterol; 11.7mg sodium; 530.3mg potassium; 68.4g carbohydrates; 7.1g fiber; 45.2g sugar; 61.3g net carbs; 5.1g protein; 8.7 points.



Anonymous said...

How cow! that crisp topping looks outstanding! YUMMMMM! thanks for sharing!

Corrin Radd said...

Looks great! Roughly how many rhubarb stalks got you six cups?

Bryanna Clark Grogan said...

I don't know how many stalks, but roughly 2 lbs.

Vegan Fazool said...

I love rhubarb and this crisp looks great. Wonder if I'll get any rhubarb in my CSA?? Would be better than the five heads of red leaf lettuce I've been getting every week :-)It's good lettuce, don't get me wrong, but just kinda a LOT.


Doug Barnard said...

Looks awesome, thanks for this! Great food sensory !