Strawberry Rhubarb Crisp with Cashew Cream

I could eat this often with Cashew Cream on Top. It's not to sweet and the orange zest gives it a punch of flavor...

Topping
1/2 C brown rice flour (any whole grain flour is fine)
1/4 C Sucanat*
1/2 C rolled oats
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/2 C finely chopped walnuts or pecans
1 TB freshly orange zest
4 tablespoons Earth Balance, melted
¼ C fresh squeezed orange juice

Filling
1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
1 C fresh organic strawberries, sliced
3 TB agave nectar or honey
2 tsp. brown rice flour
1/2 tsp. vanilla extract

1. Mix all topping ingredients – except orange juice – in a medium bowl or food processor until mixture begins to clump together. Add juice as needed.
2. Preheat oven to 400°. Combine all filling ingredients in a large bowl and toss well to coat. Transfer to an 8×8-inch glass or ceramic baking dish.
3. Crumble topping evenly over fruit. Bake until fruit is tender when pierced with a fork and topping is crisp, 30–35 minutes. At 20 minutes, cover with foil if necessary to keep topping from overbrowning. Cool 20 minutes before serving.

Cashew Cream

1 cup cashews

1/4 cup water

1 Tablespoon Maple Syrup

1 teaspoon vanilla extract

Blend together in a high powered blender. Great with apple or pumpkin pie or any cobbler or crisp.