Rhubarb & Strawberry Crisp with Tofu Vanilla Whip

Impress your guests with this delicious vegan alternative to the classic rhubarb crumble.

Ingredients

Rhubarb & Strawberry Crisp

• 1350g rhubarb, chopped
• 250 mls organic apple or white grape juice
• 2 tablespoons Clearspring Rice Malt Syrup
• 3 tablespoons Clearspring Kuzu
• 900g strawberries, hulled and quartered
• 900g rolled oats
• 113g hazelnut or almond flour
• ½ teaspoon cinnamon
• Pinch of Clearspring Sea Salt
• 150g maple sugar
• 125 ml Clearspring Safflower or Sunflower Oil

Tofu Vanilla Whip

• 1 pack Clearspring Silken Tofu
• 1/3 cup maple syrup
• 1 tablespoon Clearspring Olive, Sunflower or Safflower Oil
• 1 tablespoon soymilk
• 1 ½ teaspoons vanilla extract
• 1 teaspoon lemon juice
• Pinch Clearspring Sea Salt

Method

Rhubarb & Strawberry Crisp

1. Preheat oven to 200C/400’F. Combine rhubarb, ¾ cup apple juice, rice malt and cinnamon in a saucepan.
2. Bring to a boil, reduce heat, and simmer 5 minutes.
3. Dissolve kuzu in remaining ¼ cup juice.
4. Add to the rhubarb and cook for 3 minutes. Remove pan from heat, cool slightly, and add strawberries.
5. Pour fruit into an 8x8” glass baking dish and set aside. Combine oats, nut flour, cinnamon, salt and maple sugar in a mixing bowl. Add oil and mix thoroughly.
6. Sprinkle the crisp topping over the fruit. Bake for 20 minutes, or until golden brown.
7. Serve warm or at room temperature.

Tofu Vanilla Whip

1. Add all ingredients to a blender and cream until very smooth.
2. Refrigerate at least two hours before serving.
3. Serve over the rhubarb crisp or fresh fruit or berries.

Chef

Marlene Watson-Tara

For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.

Her new book "Go Vegan" is now available.

Website: www.macrovegan.org