Strawberry Rhubarb Crisp with Whipped Coconut Creme
This strawberry rhubarb crips combines the sweetness or fresh strawberries with tart rhubarb, all nestled under under a maple syrup infused crumble. All topped with whipped coconut cream. Although this is a vegan dessert will be loved by everyone!
Equipment
- 4 large ramekins
- 1 saucepan
- 1 Mixing bowl
Ingredients
Filling
- 1 pound rhubarb tripped and sliced thin
- 1 ½ cup sliced strawberries I used frozen
- ¼ cup sugar
- ¼ cup water
Topping
- 1 cup rolled oats gluten free
- 1 cup sliced almonds
- ⅓ cup ground almonds
- ¼ cup pure maple syrup
- ¼ cup coconut oil melted
- 1 tsp cinnamon
- ¼ tsp salt
- Garnish
- 1 can full fat coconut crème chilled in the can upside down
- 1 tbsp. pure maple syrup
Instructions
- Preheat oven to 375℉.
- In a heavy bottom sauce pan combine rhubarb, strawberries and sugar. Cook over medium heat until rhubarb is softened.
- Divide filling evenly between 4 large or 6 small ramekins and set aside.
- Combine oats, almonds (ground and sliced), maple syrup, melted coconut oil, cinnamon and salt. Stir to mix thoroughly. Sprinkle this topping over the prepared fruit in the ramekins.
- Bake at 375℉ for 25 minutes. Remove from oven and place on cooling rack.
- Meanwhile, remove coconut cream from fridge, open can and drain of liquid. Add to a deep bowl that has been chilled. Whip with hand mixer, adding the maple syrup if you wish. Continue to whip until light and fluffy.
- Scoop a generous dollop of crème over each ramekin, either when warm or cool
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https://www.redcottagechronicles.com/baking/strawberry-rhubarb-crisp-whipped-coconut-creme/