From the wonderful "Plant Pure Nation" cookbook by Kim Campbell.

Makes 6 servings. Can double for more!!

• 3 cups diced rhubarb
• 1 lb strawberries, hulled and sliced
• 1/3 cup sucanat, divided
• 1/2 cup and 2 T whole wheat pastry flour, divided
• 1/4 cup pitted and chopped Medjool dates
• 1/2 cup whole grain oats
• 1/2 cup finely chopped walnuts
• 3 T apple or orange juice

Preheat oven to 375. Line a 9 x 9 inch baking pan with parchment paper.

Mix in large bowl the rhubarb, strawberries, 1/3 cup sucanat, 2 T flour and the dates.

In other bowl, mix the rolled oats, remaining 1/2 cup flour, remaining 1/4 cup sucanat, walnuts and apple or orange juice.

Spread the strawberry rhubarb mixture evenly into prepared pan. Top with the oats mixture.

Bake for 35-40 minutes, until golden brown and bubbly. Serve warm with non-dairy ice cream or non-dairy whipped topping.

 

Note: For a tasty rhubarb crisp, use all rhubarb instead of adding the berries. Or vice versa!!