Rhubarb and Red Berry Crisp

You know it’s summer when rosé starts making a regular appearance at happy hour, when salads suddenly seem like a satisfying dinner option, and when the farmer’s market is bursting with blink-and-you’ll-miss-it seasonal gems like fiddlehead ferns, ramps, rhubarb and strawberries.  I’m a savory gal through and through, but I can not resist the siren call of early summer fruit, which literally tastes like eating spoonfuls of perfectly sweet, intensely fruity jam.  Show me a fruit crisp (one of my favorite desserts because they’re so darn unfussy) that makes use of the season’s sweetest and most perfect bounty, and I’m a happy gal.  Specifically, this Rhubarb and Red Berry Crisp is everything I want right now.  Tart rhubarb mingles with perfectly sweet strawberries and ripe raspberries, topped with a buttery gluten free crisp topping.  Is there anything better?

The best part?  It’s (obviously) vegan, gluten free, and contains no white sugar.  So if you, you know, eat half the crisp in one sitting, I certainly won’t judge.

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