1 lb. strawberries, hulled and halved
2.5 cups chopped rhubarb
1/4 cup sugar or other granulated substitute
1 tbsp cornstarch
1 cup quick cooking barley
1/2 cup all-purpose flour
1/4 cup chopped pecans
1/2 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup vegan butter, cold & cubed
Preheat oven to 350F.
Combine strawberries, rhubarb, sugar and corn starch. Set aside.
Pulse flour, pecans, brown sugar, cinnamon, and salt in your food processor or blender. Add cubed butter and pulse again until you achieve a sandy texture. Mix in barley.
Pour strawberry/rhubarb mixture into a shallow baking dish along with all juices. Evenly sprinkle with barley crisp mixture.
Bake at 350F for 30 minutes or until golden brown.
Kristen is the mother of two children who are 15 years apart, so saying she is “always on her toes” is an understatement. She is a vegan, a foodie, and a gym rat. Married to her true soul mate, Kristen enjoys travel with her husband and family, as well as more cerebral hobbies like reading and writing poetry and researching nutrition and health. Mrs. Flowers works as an executive assistant from home, but also freelances as a recipe creator and recipe video producer, as well as a content writer. She recently rekindled her love of writing by reentering the blogging world with her blog, Vegan Flowers Forever. As if that isn’t enough, Kristen is the creator and host of an annual charity fundraising event called Vegan Prom Central Florida which is an adult only prom that raises money for local charities. You can find Kristen on Instagram @veganflowersforever, Twitter @VeganFlowers4ev, and on her blog Vegan Flowers Forever (link to www.veganflowersforever.weebly.com – this page will be live in a few days).