Rhubarb and Strawberry Crisp (Gluten-Free, Vegan) Recipe

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Rhubarb and Strawberry Crisp (Gluten-Free, Vegan)
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  1. Preheat the oven to 400°F/200°C Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
  2. In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
  3. Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling.
  4. Bake for 10 minutes. Then reduce the heat to 350°F/180°C and bake for another 25 minutes or until the filling is bubbly.
  5. Serve warm or chilled with a strawberry garnish and vegan ice cream (optional). Don't forget to infuse love!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 362.39 Kcal (1517 kJ)
Calories from fat 92.27 Kcal
% Daily Value*
Total Fat 10.25g 16%
Sodium 118.88mg 5%
Potassium 338.78mg 7%
Total Carbs 36.64g 12%
Sugars 26.39g 106%
Dietary Fiber 4.3g 17%
Protein 3.26g 7%
Vitamin C 31.2mg 52%
Iron 0.7mg 4%
Calcium 93.1mg 9%
Amount Per 100 g
Calories 175.38 Kcal (734 kJ)
Calories from fat 44.66 Kcal
% Daily Value*
Total Fat 4.96g 16%
Sodium 57.53mg 5%
Potassium 163.95mg 7%
Total Carbs 17.73g 12%
Sugars 12.77g 106%
Dietary Fiber 2.08g 17%
Protein 1.58g 7%
Vitamin C 15.1mg 52%
Iron 0.4mg 4%
Calcium 45.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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