Try this Apple-Rhubarb Crisp recipe, or contribute your own. "Apple" and "Vegetables" are two of the tags cooks chose for Apple-Rhubarb Crisp.
Yield: 8 Ready in 1 hours
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|4 tbMaple syrup|
|2 tbPure vanilla extract|
|8 Sprigsfresh mint; for garnish|
|2 lbTart apples; Such as Granny Smith|
|3/4 cPecan; pieces; (optional)|
|1/4 cRice flour|
|2 3/4 cRolled oats|
|3/4 tsSea salt|
|1/2 tsnutmeg; Grated|
|2 1/2 tbCanola oil|
|2 capple juice; Unfiltered|
|2 1/2 tbAgar flakes|
|1/4 cRice syrup|
|1 lbRhubarb stalks|
|1 tsGround cinnamon|
Apple-Rhubarb Crisp Preparation
8 SERVINGS VEGAN Both the apple crisp and almond cream use two ingredients that are indispensable when making vegan desserts: agar-agar and kudzu. Agar-agar is a sea vegetable used as a gelling agent. Kudzu is a starch similar to arrowroot, which is used as a thickener for sauces and gravies. Combining the agar and kudzu yields a pudding thats firm, yet creamy. Pour 1 1/2 cups apple juice into a small saucepan, add agar flakes and set aside. (The pectin in the juice helps to break down the agar.) After 10 minutes, place over medium heat and bring to a boil. Immediately lower heat and cook 10 minutes to dissolve agar flakes. In small bowl, dissolve kudzu in remaining 1/2 cup apple juice. Add rice syrup, vanilla and A teaspoon salt. Mix vigorously with a wire whisk until all ingredients are blended well. Add this to hot apple juice-agar mixture and stir often to keep it from lumping or scorching. Cook, stirring often, 15 minutes. Remove from heat. Reserve 1/4 cup for topping. Preheat oven to 350 degrees. Core and cut apples into 1/4-inch-thick slices. Peel rhubarb and cut diagonally into 1/4-inch-thick slices. In an 11 1/2- by 7 1/2-inch baking dish, layer half the apples. Sprinkle with 1/4 teaspoon nutmeg. Layer with half the rhubarb and 1/2 teaspoon cinnamon. Pour half of agar-kudzu mixture over fruit. Repeat layers once. In medium bowl, combine oats, rice flour, pecans if using, oil, maple syrup, 1/2 teaspoon salt and reserved agar-kudzu liquid. Spoon mixture over apples and rhubarb. Bake until fruit is bubbling and top is lightly browned, about 40 minutes. To serve, scoop out with large serving spoon, top each serving with a dollop of almond cream and garnish with a sprig of fresh mint. PER SERVING: 351 CAL.; 5G PROT.; 7G TOTAL FAT (1G SAT. FAT); 68G CARB.; 0 CHOL.; 244MG SOD.; 7G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 48
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