Rhubarb Strawberry Crisp with Banana Ice Cream (Vegan)

There is so much rhubarb at my parent’s place this spring, it’s ridiculous. I decided to steal some during my visit this past weekend to make a crisp. Enjoy 🙂

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Rhubarb Strawberry Crisp 

  • 4 cups rhubarb [fresh or frozen] (chopped)
  • 2 cups strawberries  [fresh or frozen] (chopped)
  • 3/4 cup sugar (or other sweetener)
  • 2 tbsp chia seeds
  • 2 cups large flake oats
  • 3 tbsp all-purpose flour
  • 1 cup golden vegetable shortening
  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 1/4 tsp salt

Preheat oven at 350 degrees F. Chop the rhubarb and strawberries, place both in a large glass baking dish. Sprinkle with sugar and chia seeds, stir until well coated. In a small bowl, combine the oats, flour, shortening, brown sugar, cinnamon and salt with your hands. Spread mixture on top of rhubarb and berries until completely covered. Bake for 50 minutes (until golden brown.)

Serve warm with a scoop of vanilla ice cream.

Vanilla Banana Ice Cream

  • 2 frozen bananas
  • 1 tsp pure vanilla extract
  • 1 scoop vanilla protein powder (whatever you’ve got)

Combine all ingredients in a mini food processor, pulse until smooth (roughly 5 minutes.) Makes enough ice cream for three servings.

Serve immediately.


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