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Strawberry Rhubarb Crisp


Fruit Base

  • 4 C. chopped rhubarb
  • 4 C. strawberries, hulled and halved
  • ¾ C. granulated sugar
  • zest and juice from 2 oranges
  • 2 T. gluten free, all-purpose flour

Crisp Topping

  • 1 ½ C. Enjoy Life Foods Muffin Mix
  • 1 t. dried ginger
  • ¼ C. packed brown sugar
  • ¼ C. hemp seeds
  • ¼ C. quinoa flakes
  • 12 T. vegan shortening, chilled and diced


  1. Preheat the oven to 350˚F.
  2. For the fruit base, toss all ingredients, from the chopped rhubarb to the All-Purpose Flour Mix in a medium bowl.
  3. Pour the mixture into a 3 qt. soufflé dish or 8×11 baking dish.
  4. For the crisp topping, combine all ingredients, from the Muffin Mix to the vegan shortening, in the bowl of a food processor and pulse until combined into a streusel like topping. Sprinkle over the fruit layer.
  5. Bake for 20 minutes or until the topping is golden brown and the fruit is bubbling. Cool 30 minutes before serving.