Vegan Rhubarb Crisp

I recently learned that there are two types of rhubarb. My farmer's market had both, so I asked what the difference was. The dark red/green type is "field-grown" and much more tart. The green/light pink type is "hothouse" and is sweeter (also less stringy). I tried my vegan crisp topping on both, and I actually liked the flavor of the green better (pictured above). The red was much prettier, however, and quite tangy (I should have added more sugar). You can do just rhubarb, or a mix of rhubarb and strawberries (pictured below). Either way, it won't last long, so get it while you can.

Topping:

3/4 cup whole wheat pastry flour

3/4 cup organic cane sugar

1/2 cup oats

2 Tablspoons flax seeds (optional, or chop up some nuts)

1/2 teaspooon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup Earth Balance natural buttery spread

~4 cups rhubarb (5ish stalks)

1/4-1/2 cups organic cane sugar

Preheat oven to 375F. Lightly grease a ~8x8 baking dish or a pie plate. Mix crisp topping ingredients together until crumbly. Slice fruit and mix with 1/4-1/2 cup sugar (depending on type of rhubarb). Fill bottom of dish with fruit/sugar and top with crisp topping. Bake ~45 min. until fruit is bubbly and crisp is golden brown. Serve with Purely Decadent Vanilla.