Hi people! I hope you all had a wonderful holiday weekend. I did! 
My parents have a giant rhubarb plant at their house, so while I was with them over the holiday, my mom & I decided to make use of some of it. Fruit crisps are one of my very favorite desserts, and in addition to berries being perfectly summery, they pair beautifully with rhubarb. So, this Berry Rhubarb Crisp was born (on the Fourth of July 
)! Being a crispy topping junkie, I really loved the addition of baking powder to the ingredients, as it helps “puff up” the topping, which ensures a bit of sugary-crispy sweetness with every bite!
Just a note: This crisp has more sugar in it than I prefer to use in most desserts, but I find that this amount is necessary to balance out the tartness of the rhubarb. Go ahead & indulge. And if you’ve never had rhubarb before, don’t be afraid to try it! Its flavor is very tart, yet mild, with a pleasant crunch while raw & a wonderful melt-in-your-mouth softness when cooked. Most people don’t like it raw (though I do), but I’ve never met anyone who didn’t enjoy it in a pie, cobbler, or crisp! Be adventurous & try it out! I bet you’ll be pleasantly surprised. And if you’re not… Send me your leftovers!
Ingredients for Topping:
- 1 c. flour
- ⅔ c. lightly packed brown sugar
- ⅔ c. oats
- 2 tsp. cinnamon
- 2 tsp. baking powder
- Pinch of salt
- Scant ½ c. canola oil or melted Earth Balance (about 7 Tbsp.)
Ingredients for Filling:
- 4 c. rhubarb, sliced (fresh or frozen)
- 2 c. berries (I use frozen mixed berries; larger berries like blackberries & strawberries should be quartered while raspberries & blueberries can be left whole)
- 1½ c. sugar
- ¼ c. cornstarch
- 2 tsp. lemon juice (bottled is okay to use here if you don’t have fresh)
- 1 tsp. vanilla extract
- Pinch of salt
Directions:
Heat oven to 425℉.
In a bowl, combine the dry ingredients for the topping (from flour to salt), then stir in the oil. Mix until medium-sized crumbles form. Set aside.
In a separate (larger) bowl, combine all filling ingredients & allow to sit for 10 minutes. (This will give the fruit some time to let out its natural sugars & get juicy.)
Pour the filling into a 9″ x 13″ pan. Evenly distribute the topping on top of the filling. Bake for 40-45 minutes, until the top is golden brown & the fruit mixture is bubbling. Allow to cool for at least 10 minutes before serving.
Serve with or without a scoop of nondairy ice cream or a dollop of vegan whipped cream.
Yield: 12 servings
Oh, and Mabel says hi! Here she is enjoying The Great Outdoors, which was a recent Movie in the Park feature. It was a great way to spend a beautiful summer evening!
Mabel is a big John Hughes fan
That looks delicious, but would you believe I’ve never tasted anything rhubarb?! I wonder if I’d like it.
Oh, and Hi Mabel!
I’ve never tried rhubarb. It sort of scares me, but I’ve heard nothing but good about it,
This looks so good, even though I have never tried rhubarb and have no idea what it tastes like! I might have to change that very soon.
Mabel is such a cutie!
This looks wonderful, I have not had rhubarb in forever. Thanks!
Mmm… I love rhubarb. I will have to try this (hopefully this weekend, assuming I can find enough people to share with so that I don’t eat the whole dessert myself)!
Ha! I really think it’d be easy to eat by yourself. I swear I ate almost half of it on my own throughout the weekend… So, good plan on finding other people to share with!
Awesome that you still have rhubarb. Berries, rhubarb, and ice cream sound perfect together.
Yum rhubarb!
It would be awesome for you to do all about Mabel post in the future, she is adorable.
I don’t know if I’ve ever seen frozen rhubarb before. Might have to check that out since I’ve recently seen the light and love rhubarb crisps
I have seen frozen rhubarb by the brand Stahlbush Island Farms for sale at my co-op.
I also often cut my own rhubarb in the summer to freeze & use throughout the rest of the year.
[...] Berry Rhubarb Crisp from Domestic Vegan [...]
I can’t wait to have some plants of my own in a garden, Rhubarb would be so nice. That crisp looks like it smells delicious!
Crisps are one of my favorite desserts!!! I have yet to make one with rhubarb but I do love rhubarb pie mmmmm.
Your doggy is way too cute
You had me at ‘perfect crispy topping’
My husband always talks about wanting rhubarb pie or rhubarb anything. I think I made it for him…once. I should be a good wife and go make this for him.
I freaked out when I tried thawed frozen rhubarb; I thought it wasn’t good. But then when I added it to the pie, it was great. You said you like it raw, though, so maybe it was just that particular one I tried. I was just looking through your blog. One thing – French Meadow Bakery bread is my favorite; I had no idea there was a cafe.
[...] Treats contains around 80 recipes for vegan sweets like breads, muffins, cookies, cakes, frostings, crisps, and more. It’s nice to see that the recipes are free of refined sugars, as well as [...]