Organic Ingredients🌱 100% Plant-Based
Strawberry Rhubarb Crisp
A Minnesota garden classic: sweet-tart strawberry and rhubarb bubbling under a crunchy oat-pecan topping.
Instructions
- Preheat to 375°F.
- Toss the filling ingredients in a 9×9-inch or 2-quart baking dish.
- Stir the topping ingredients until clumpy and crumble evenly over the fruit.
- Bake 40–50 minutes until the fruit bubbles thickly at the edges and the top is golden.
- Rest 20 minutes so the juices thicken.
- Serve warm, with organic coconut whipped cream or ice cream.
Baker's tip
Frozen rhubarb works too; don't thaw it, just add 10 minutes to the bake.
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