Description
Sweet, tangy and vegan! These raspberry rhubarb bars topped with an oat crumble are a delightful summer dessert.
Ingredients
Scale
FOR THE CRISP CRUST/TOPPING:
- Click the link above for the crisp topping recipe.
FOR THE FILLING:
- 2 cups fresh raspberries
- 2 large stalks of rhubarb (about 1 lb., halved lengthwise and chopped into 1/2? chunks)
- 1/2 cup coconut sugar
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 1/2 tablespoons cornstarch
- 1 tablespoon grated fresh ginger (optional)
Instructions
PREPARE THE CRISP CRUST/TOPPING:
- Click the link above for the crisp topping recipe.
PREPARE THE FILLING:
- Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.
- Pour over the crust and spread evenly. Sprinkle the remaining 1/3 of the crisp topping over the fruit, and bake for 40-45 minutes, or until bubbly and golden brown.
- Cool on a wire rack, then place in the refrigerator for 4-6 hours or overnight to set. Cut into squares and enjoy cool or heated with ice cream!
Notes
The coconut sugar may be substituted with the same amount of granulated or brown sugar.
The coconut oil may be substituted with the same amount of canola oil or butter, but the coconut oil really makes this crisp topping special. I never use butter in my crisps anymore!
These bars take around 6 hours of time to set in the fridge after baking, and may even be made a day in advance and stored in the fridge overnight before cutting into bars.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bars, Dessert