Rhubarb crisp: The breakfast of champions. Please don’t judge me. I’m not even going to apologize for the sugar content. This long-time family favorite is of course a dessert, but it’s hard to resist at any time of day. On my latest trip to the local supermarket, I counted about 30 different flavors of nondairy ice cream. I’m sure you’ll find at least one that will be perfect to top off this springtime treat.


1 cup white whole wheat flour

¾ cup old-fashioned oats

¾ cup organic brown sugar

½ cup melted nondairy butter, such as Miyoko’s

1 tsp. cinnamon

4 cups diced rhubarb

½ cup organic white sugar

2 Tbsp. cornstarch

1 cup cranberry juice or orange juice

1 tsp. vanilla


1. In a medium bowl, combine the flour, oats, brown sugar, butter and cinnamon until crumbly.

2. Spray a 9×9 baking pan with nonstick cooking spray. Press half of the crumb mixture into the bottom of the pan.

3. Top the crumb mixture with the cut rhubarb.

4. In a small saucepan, bring to a boil the white sugar, cornstarch, juice, and vanilla. Cook until thickened, about 4 or 5 minutes.

5. Pour the mixture from the saucepan evenly over the rhubarb.

6. Top with the remaining crumb mixture.

7. Bake at 350 degrees for 1 hour. Let cool slightly before serving.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.