STRAWBERRY RHUBARB CRISP
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fruit crisp of strawberries and rhubarb topped with an almond and oat crumble, sweetened with vegan butter. Tart and sweet with a crunchy topping, it's versatile enough for dessert, breakfast, or a light snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4–5 stalks of rhubarb (about 3 cups), sliced into ½-inch pieces
- 1 lb. strawberries (about 3 cups), hulled and quartered
- 2 tablespoons coconut or cane sugar (or maple syrup)
- 1 heaping tablespoon cornstarch, optional
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/2 cups old-fashioned oats
- 1/2 cup almond meal (sub with oat or all-purpose flour)
- 1/4 teaspoon cardamom (optional)
- 1/4 cup coconut or cane sugar (maple syrup works too)
- 1/3 cup coconut oil or vegan butter (melted)
- 1/3 cup slivered almonds (or chopped walnuts or pecans)
- pinch of mineral salt
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 100mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 562mg
- Calcium
- 147mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.