Strawberry Rhubarb Sundae

When you're not in the mood for a fruit crisp but you still want all the flavor...

Sweet fresh strawberries and rhubarb cooked to a thick compote with crunchy oat and brown sugar crumble topping served over vanilla ice cream.

Strawberry Rhubarb Compote
1 1/2c organic strawberries, stemmed and cut into quarters
1c rhubarb, peeled and cut into 1/4 inch slices
1/2c organic sugar
2 tbl cornstarch
1/2 vanilla bean, seeds scraped out
1 tsp fresh lemon juice

Combine all ingredients (including empty bean pod) except lemon juice in a bowl and toss. Add to a saucepan and cook until fruit juices release and the mixture comes to a boil. Stir often and cook on medium low for 7 more minutes until rhubarb has broken down and the compote is thick and sweet. Remove and toss the vanilla pod. Add lemon juice and set aside.

Oat Crumble Topping
3/4c wheat spelt flour
1/2c regular rolled oats (not quick cooking)
1/2c organic brown sugar
1/2c earth balance vegan butter, cold and cubed

Preheat oven to 375 and line a baking sheet with parchment paper.
In a mixing bowl combine dry ingredients and cut in butter to pea sized chunks. Using a mixing paddle or forks, mix until butter has combined with the rest to make large crumbly chunks.
Lay mixture on the baking sheet in a single layer and bake for 20-25 minutes. Toss the crumble every 7 min or so to make sure it all gets baked and crisp.

Serve with your favorite non dairy ice cream!