1/3cupcoconut sugarmay substitute with granulated or brown sugar
1teaspooncinnamon
1/4teaspoonsalt
3/4cupmelted coconut oilmay substitute with melted butter
For the filling:
2cupsfresh raspberries
2largestalks rhubarb(about 1 lb., halved lengthwise and chopped into 1/2" chunks)
1/2cupcoconut sugar
2tablespoonsorange juice
1tablespoonorange zest
1 1/2tablespoonscornstarch
1tablespoongrated fresh ginger(optional)
Instructions
Preheat the oven to 350 degrees. Line an 8x8" square baking dish with parchment paper so that it hangs over the sides.
In a medium bowl, stir together the oats, flour, coconut sugar, cinnamon, and salt. Add the coconut oil and stir until moistened.
Press 2/3 of the crust-topping into the prepared pan.
Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.
Pour the filling over the crust and spread evenly. Sprinkle the filling with the remaining 1/3 of the vegan crumble over the fruit, and bake for 45 minutes, or until bubbly and golden brown.
Cool on a wire rack for a minimum of 3 hours or overnight until set. Cut into squares and enjoy!
Video
Notes
Pro tip: No fresh raspberries? Use frozen! Simply thaw slightly and blot dry with a paper towel to remove excess liquid.
The raspberry rhubarb bars may be made up to one day in advance stored at room temperature.
Store leftover crisp bars in an air tight container at room temperature for up to 3 days or in the fridge for up to 5 days.
You could easily swap out the fresh raspberries for chopped fresh strawberries.