Rhubarb Crisp


The best vegan recipes for omnivores are mainstream foods that already contain no animal products; if their home-cookin’, meat-and-potatoes-lovin’ mothers or grandmothers made it, most omnivores won’t even question the ingredients.

Rhubarb crisp is one of these. It calls for no eggs, no milk, obviously no meat, and margarine or butter, making non-hydrogenated soy margarine an easy swap. Top it with vanilla ice cream or soy ice cream to complete the dessert experience.

Rhubarb Crisp

  • 5 cups peeled, sliced rhubarb
  • 3/4 cup sugar
  • 1/2 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp cinnamon
  • 1/4 cup non-hydrogenated vegan margarine
  • 1/4 cup chopped nuts or coconut (optional)
  • ice cream or soy ice cream for serving (optional)
  1. Place sliced rhubarb in a 2-quart baking dish; add sugar and mix.
  2. In a medium bowl, mix oats, brown sugar, flour and nutmeg; cut in the margarine until the mixture resembles coarse crumbs.
  3. Bake at 375 degrees F for 30 to 35 minutes. Serve warm, topped with ice cream.

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