Vegan Strawberry Rhubarb Crisp with Coconut Ice Cream

Servings: 6 | 30 minutes | 350 kcal

This recipe is a vegan twist on the classic strawberry rhubarb crisp which is a traditional dish in many European and North American households. The addition of coconut ice cream is inspired by the tropical flavors of Southeast Asia, creating a perfect fusion of flavors.

I remember a time when I was serving this dish at my restaurant. A seasoned food critic had visited, known for his love for meaty dishes. After trying this dessert, he couldn't believe that a vegan dish could be this luscious and mouth-watering. He gave us a glowing review, particularly highlighting this dessert!

Ingredients

500 grams fresh rhubarb
500 grams fresh strawberries
200 grams white sugar
150 grams all-purpose flour
100 grams brown sugar
100 grams rolled oats
100 ml coconut oil
50 grams vegan butter
500 ml vegan coconut ice cream

Instructions

Preheat your oven to 375°F (190°C).
Cut the rhubarb and strawberries into small pieces.
In a mixing bowl, combine the rhubarb, strawberries, and white sugar.
In another bowl, mix together the flour, brown sugar, oats, and coconut oil until it forms a crumbly texture.
Pour the fruit mixture into a baking dish, and cover with the crumb mixture.
Bake for 45 minutes, or until the top is golden brown and the fruit is bubbling.
Serve the crisp warm with a scoop of vegan coconut ice cream on top.