Rhubarb and Strawberry Crisp with Tofu Vanilla Whip

March 16, 2016


6 cups rhubarb, chopped

1 cup organic apple or white grape juice

2 tbsp rice malt syrup

1 tsp cinnamon

3 tbsp kudzu

2 cups organic strawberries, hulled and quartered

2 cups rolled oats

1/2 cup flax seed

1/2 cup almond or hazelnut flour

1/2 tbsp cinnamon

pinch sea salt

2/3 cup maple sugar

1/2 cup Clearspring safflower or (apple sauce) if you prefer no oil

Tofu Vanilla Whip

1 pack Clearspring silken tofu

1/3 cup maple syrup

1 tbsp Clearspring olive, sunflower or safflower oil

1 tbsp soy or other non dairy milk

1 1/2 tsp vanilla extract

1 tsp lemon juice

Pinch sea salt


1Preheat oven to 200C/400’F. Combine rhubarb, ¾ cup apple juice, rice malt and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer 5 minutes.

2Dissolve kuzu in remaining ¼ cup juice. Add to the rhubarb and cook for 3 minutes. Remove pan from heat, cool slightly, and add strawberries. Pour fruit into an 8x8” glass baking dish and set aside.

3Combine oats, nut flour, cinnamon, salt and maple sugar in a mixing bowl. Add oil and mix thoroughly. Sprinkle the crisp topping over the fruit. Bake for 20 minutes, or until golden brown.

4Serve warm or at room temperature.

Tofu Vanilla Whip

1Add all ingredients to a blender and cream until very smooth. Refrigerate at least two hours before serving. Serve over the rhubarb crisp or fresh fruit or berries.


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