This simple strawberry rhubarb crisp is the ultimate summer dessert. Naturally sweetened and topped with golden-brown spiced oats, it's healthy, vegan and gluten-free!
Rhubarb is a tricky ingredient for me. It's not something that I love in everything, but when you combine rhubarb with fresh strawberries, it's out of this world delicious. Which brings me to this strawberry rhubarb crisp: it’s sweet, tart, and cozy, and the contrast of tender roasted fruit and crisp oat topping is a delight.
Why You'll Love This Strawberry Rhubarb Crisp Recipe
- A recipe to enjoy all day long. It’s not just for dessert! This strawberry rhubarb crisp is healthy enough to double as a breakfast. I love having extras to wake up to in the morning. It's such a treat and one I savor as long as I can still find rhubarb in the stores.
- A classic combination. Strawberries and rhubarb are a match made in heaven. Strawberries which are insanely, succulently sweet are the perfect complement to the tartness of rhubarb.
- And a slight twist. My little spin on the classic is balsamic vinegar, which adds a really nice (and subtle) flavor to the crisp. A little added sweetness, a little more robust, and definitely not vinegary in the slightest!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Fruit:
- Rhubarb – When fresh rhubarb isn’t in season, you can use frozen.
- Strawberries – Hull the berries, then quarter them.
- Balsamic vinegar – A good syrupy vinegar is best.
- Coconut sugar – Or your sweetener of choice.
For the Crumb Topping:
- Rolled oats – AKA old-fashioned oats.
- Almond and quinoa flour – These make the topping crumbly and crisp. (Learn more: How to Use Quinoa Flour for Baking and Cooking)
- Coconut oil – Or your oil of choice.
- Maple syrup – Date syrup or honey would also work.
- Cinnamon and nutmeg – For cozy flavor.
- Sea salt – Just a bit adds balance.
How to Make Strawberry Rhubarb Crisp
- Roast the fruit. Toss the strawberries and rhubarb with the vinegar and sugar on a baking sheet; roast in a 375ºF oven for 10 minutes.
- Make the topping. Mix all of the ingredients in a bowl.
- Assemble. Transfer the fruit to a square baking dish and add the topping.
- Bake. Place the dish in the oven and bake for 15 to 20 minutes, or until the topping is golden brown and crisp.
Tips and Variations
- Don’t discard the juices. You'll notice that when you pull the roasted fruit out of the oven, there will be a little juice leftover. Save that! It's pure gold on top of protein pancakes and almond flour waffles.
- Try different fruits. Raspberries are also a great pairing with rhubarb!
- Add nuts for extra crunch. Mix chopped nuts like almonds or pecans into the topping for some extra crunch.
- Experiment with spices. Beyond cinnamon and nutmeg, try adding a pinch of ground ginger or cardamom for a more complex flavor.
Serving Suggestions
This crisp is delicious enough to stand on its own, but it's also awesome with a little touch of something creamy. We served ours with some coconut yogurt and the tang was lovely!
It's also delicious with vanilla ice cream, some coconut sorbet, or even coconut whipped cream!
How to Store Leftovers
Store leftover strawberry rhubarb crisp in an airtight container and refrigerate for up to 4 days. To reheat, simply pop it in a preheated oven at 350º F until it’s warmed through. (The microwave also works, but the topping won’t be as crispy.)
Can I Freeze This Recipe?
Yes, for longer storage, you can freeze this crisp. Wrap it tightly in plastic wrap followed by a layer of foil, or store smaller portions of leftovers in an airtight container. It can be frozen for up to 3 months, then thawed in the refrigerator before reheating.
More strawberry recipes to try
- Strawberry Cobbler
- 5-ingredient Chocolate Strawberry Truffles
- Strawberry Shortcake Ice Cream Bars
- Gluten-Free Vegan Strawberry Shortcake
- Strawberry Mango Smoothie
Strawberry Rhubarb Crisp
Ingredients
for the fruit:
- 2 cups rhubarb chopped
- 1 pint strawberries quartered
- 2 tablespoons balsamic vinegar
- 2 tablespoons coconut sugar
for the crumb topping:
- 1 cup rolled oats
- 1/4 cup almond flour
- 1/4 cup quinoa flour
- 2 tablespoons coconut oil melted (or oil of choice)
- 2 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of sea salt
Instructions
- Preheat the oven to 375º F.
- Toss the strawberries and rhubarb in balsamic and coconut sugar. Place on a baking sheet and roast for 10 minutes.
- While the fruit is roasting, prepare the topping by combining all the ingredients in a mixing bowl. Stir together until it forms a dough-like consistency.
- Remove the fruit from the oven and scoop the strawberries and rhubarb off the pan and into the bottom of an 8×8 baking dish. Be sure to leave the juice behind!*
- Spread the crumb topping evenly across the top of the fruit and bake on the center rack for another 15 – 20 minutes until the fruit gets all bubbly and the top is golden brown.
- Serve warm with your choice of ice cream, coconut whipped cream or coconut yogurt!
Notes
Nutrition
