Low Sodium Vegan Rhubarb Crisp

Total time1 hr 10 min

Prep time15 min

Cook time45 min

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Ingredients

6 servings

For the filling

1 ½ lb rhubarb, cut into ½-inch pieces (about 5 cups)
Rhubarb Essential Everyday Rhubarb, Cut 16 oz Our Family Fresh Frozen Sliced Rhubarb Fresh Rhubarb Dole Rhubarb
See all
½ cup organic cane sugar
2 tbsp cornstarch
1 tsp vanilla extract

For the topping

1 cup old-fashioned rolled oats
½ cup almond flour
⅓ cup organic cane sugar
¼ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 tbsp vegan butter, cold and cut into small cubes
2 tbsp maple syrup
⅓ cup sliced almonds (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2
In a large mixing bowl, toss the rhubarb with the 1/2 cup organic cane sugar, cornstarch, and vanilla extract until evenly coated. Transfer to the prepared baking dish and spread into an even layer.

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