RECIPE. Jul 5, 2011

Rhubarb Strawberry Light Crisp

Our fourth of July weekend began in Whistler and ended in Olympia. We traveled for hours in the car with our angel of a child to celebrate the union of two incredible people. I happened to be maid of honor and thus was in charge of keeping the bride from running like mad in her adorable Converse All Stars. I succeeded, they were married and all ended with a kiss. The highlight of the weekend, however, was observing the celebration of Canada Day. Not unlike the merriment of Fourth of July, there was a parade, people in silly costumes (including a mounty on stilts) and fireworks. While my son was not able to sleep through the high school band playing outside our hotel window, he did manage to sleep soundly through the 20 minutes of fireworks.

In celebration of this new cultural experience that features red and white, I am using some fresh rhubarb, strawberries and coconut in a light crisp. The original recipe was obtained from a friend of mine after I visited her for a kiddie play date and consumed a large portion of her husbands rhubarb crisp. I requested the recipe with plans to make it both vegan and lighter on the sugar and fat. I succeeded but next time I think I would use a different substitute for the egg because this didn’t fluff up like the one she served me. Nonetheless, it’s incredibly delicious and perfect for these days when the heat keeps you far from the stove.

Butter a 8x8 dish. In bowl combine fruit with water, maple syrup, cinnamon, nutmeg, ginger and vanilla. Put fruit mixture on bottom of 8x8 dish. In a bowl, mix flour, sugar, coconut and baking powder. Add the beaten egg and mix well with a fork or your fingertips until the flour is dampened and in small clumps. Scatter the flour mixture over the fruit. Drizzle the melted butter/coconut oil evenly over the top. Bake in a 375 degree oven for 25 minutes. Serve warm (or cold!) with whipped cream or vanilla ice cream.