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Strawberry Rhubarb Crisp

A sugarfree strawberry rhubarb crisp, suitable as dessert and breakfast
Course Breakfast, Dessert
Cuisine American
Keyword baking, baking with fruits, fruit dessert, leftover cooking, sugarfree
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 servings
Author Velvet & Vinegar

Ingredients

  • 400 g strawberries organic
  • 400 g Rhubarb organic
  • 2 tbsp Aceto Balsamico organic
  • 2 tbsp xylitol organic
  • 2 tbsp potato starch organic
  • 75 g wholemeal flour organic
  • 75 g oats organic
  • 1 tsp Bourbon Vanilla Powder
  • 1 pinch of ground cinnamon organic
  • 50 g xylitol organic
  • 1 pinch of salt organic
  • 45 g coarsely chopped hazelnuts organic
  • 125 g vegan margarine organic

Instructions

  • Preheat the oven to 180° Celsius.
  • Rinse strawberries and rhubarb under running water, drain and cut into small pieces.
  • Put the fruits in a bowl, add balsamic vinegar, xylitol and starch and mix well.
  • Pour the fruit mixture into an ovenproof dish.
  • Mix the remaining dry ingredients in a bowl.
  • Add the margarine and knead well by hand.
  • Spread the mixture over the fruits so that everything is well covered.
  • Put the casserole dish in the oven and bake for 40 minutes. The fruit should simmer on the side and the top should turn golden brown and crispy.