Strawberry rhubarb crisp from Fog City Diner Cookbook by Cindy Pawlcyn

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on May 10, 2021

    Delicious crisp. I made this dish vegan by substituting the butter with ½ a cup Mykonos Creamery cultured vegan butter and ½ a cup of hazelnut oil. I also substituted for the white flour (½ cup amaranth flour and ¾ cup whole wheat flour and ¾ cup roasted quinoa flour). I added ¾ cup pistachio nuts with the almonds when I roasted them and increased the oats to ¾ cup. I also added candied ginger to the strawberry rhubarb fruit mixture. I used Vietnamese cinnamon. Will make again.

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