Rhubarb & Raspberry Crisp

Rhubarb & Raspberry Crisp

Rhubarb and Rasberry Crisp.jpg

Walked to Fred Meyer last night to get some rhubarbs for today's crisp. The lady at the checkout rang them up as celery and she was like "oh I thought it was pink celery", haha! I tried a piece after slicing the rhubarbs and I do remember it being sour but not this sour. Wow! The pie turned out great but slightly tart. I don't think I have baked or cooked anything with rhubarbs since I moved from Sweden, which is 8+ years ago. Add more sugar if needed, or if your rhubarbs are super sour. You can also add bananas, which would make it sweeter and healthier than using more sugar.

Ingredients

5 sliced rhubarb stalks, about 1/2"
1,5 cups raspberries
3/4 cup old fashioned rolled oats
1/2 cup chopped pecans
1/2 cup brown sugar + 2 tbsp
1/2 cup all purpose flour
6 tbsp vegan margarine
pinch of salt

Instructions

Preheat oven to 350 degrees F. Add sliced rhubarbs and raspberries to the baking dish along with 2 tablespoons of brown sugar. Add the rest of the ingredients to a bowl and combine with hands or a fork. Add crumble mix to the baking dish on top of the fruit. Bake for about 40 minutes, until slightly browned. Let cool for a few minutes and serve with ice cream!

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