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A variety of homemade rhubarb desserts, showcasing their vibrant color and texture.

Vegan Rhubarb Crisp with Coconut Sugar

This vegan rhubarb crisp is a delightful dessert featuring tangy rhubarb sweetened with coconut sugar and topped with a streusel made with oats and vegan butter. It's a perfect balance of sweet and tart, ideal for a spring or summer treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Equipment

  • 8x8 inch baking dish or pie plate
  • large bowl
  • medium bowl
  • pastry blender (optional)

Ingredients
  

For the Filling

  • 6 cups rhubarb sliced
  • 0.5 cup coconut sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

For the Topping

  • 1 cup rolled oats
  • 0.5 cup all-purpose flour
  • 0.5 cup coconut sugar
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup vegan butter chilled and cubed

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish or pie plate.
  • In a large bowl, gently toss the sliced rhubarb with coconut sugar, cornstarch, and vanilla extract until well combined.
  • Transfer the rhubarb mixture into the prepared baking dish and spread it evenly.

Topping and Baking

  • In a separate medium bowl, combine the rolled oats, all-purpose flour, coconut sugar, cinnamon, and salt.
  • Add the chilled, cubed vegan butter to the oat mixture and use your fingertips or a pastry blender to mix until crumbly.
  • Evenly sprinkle the oat topping over the rhubarb filling in the baking dish.
  • Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly.

Serving

  • Allow the crisp to cool for at least 15 minutes before serving to let the filling set.

Notes

For extra flavor, you can add a pinch of ground ginger or cardamom to the rhubarb filling. Serve warm with a scoop of vegan vanilla ice cream or a dollop of coconut cream.