Easy to make Strawberry Rhubarb Crisp recipe features tart rhubarb, sweet strawberries baked tender with a crumbly, oat topping, for a healthy dessert, breakfast or snack!
The long weekend has gone and I hope you enjoyed every minute. I spent most of the weekend resting due to not feeling well, but least it wasn’t a total loss because it gave me time to whip up this easy strawberry rhubarb crisp I’ve been dreaming about. And let me tell you it didn’t last long, it was devoured, by myself (sick and all), by the days end. Needless to say, it was good, really good!
I love making crisps, they are so easy to throw together and always taste delicious. I’ve yet to make a crisp that I didn’t like! They are great as dessert but you could easily make this a breakfast/brunch idea. Pair your crisp with a dollop of non-dairy vanilla yogurt and it’s a match made in food heaven!
Strawberry Rhubarb Crisp
This is my first use of rhubarb on the blog and I’m elated to finally have it added to the recipe collection. Raw rhubarb is tart and woody, but once cooked it softens up and is perfect in baked goodies. To offset the tartness it benefits to include sweet fruits in your recipe. Rhubarb pairs well with strawberries, raspberries, blueberries, blackberries and apples to name a few. This will also reduce the amount of sugar needed in the recipe. Two thumbs up for that! Feel free to change up the strawberries with another sweet fruit.
The oatmeal crumble is gluten free and will add texture and a little extra sweetness to your strawberry rhubarb crisp. You could replace the dry sugar with pure maple syrup if you like, this will help to make the crumble even more crisp. Alternately, add a little extra oil instead.
How To Make Strawberry Rhubarb Crisp
- Slice the strawberries and rhubarb.
- Mix the gluten free oatmeal topping.
- Add your rhubarb and fruit to the baking dish, add a little sugar of choice, give a good stir.
- Top with the oatmeal mixture and bake.
It’s totally no-fuss and you’ll be enjoying a bowl full in no time. Once cooled a bit, scoop into serving bowls and enjoy!
I have mine here (below) with a dollop of non-dairy vanilla yogurt. It was a perfect match. Anything vanilla goes with this flavor combination. A scoop of non-dairy ice cream would be great too! If you’re having this for breakfast stick with yogurt. For dessert, either yogurt or ice-cream will do. I hope you enjoy this crisp as much as I did!
If fruit desserts are your thing, be sure to check out this Apple-Cranberry Crisp or Rustic Apple & Pear Crisp for a change, or this Easy Pear Mosaic Tart, Banana Chia Pudding, and Southern Blackberry Cobbler, all are just as healthy and delicious!
If you try this strawberry rhubarb crisp recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
STRAWBERRY + RHUBARB CRISP
A perfect combination of sweet & tart! Easy homemade Strawberry & Rhubarb crisp is a family favorite! Great as a dessert, but healthy enough for breakfast or light snack.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 4 - 6 1x
- Category: Dessert
- Cuisine: Vegan
- 4 – 5 stalks of rhubarb, chopped
- 2 lbs. strawberries, quartered
- 2 tablespoons coconut or cane sugar
- 1 1/2 cups old fashioned oats (I used GF)
- 1/2 cup almond meal
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 teaspoon vanilla extract
- 1/4 cup coconut or cane sugar (maple syrup works too)
- 1/3 cup coconut oil, room temperature or any neutral oil
- 1/3 – 1/2 cup slivered almonds (chopped walnuts or pecans work too)
- pinch of mineral salt
Preheat oven to 350 degrees F.
Using an 9×9 baking dish, add rhubarb and strawberries directly to the dish, add sugar and stir gently to mix.
In a medium size bowl, mix together the ingredients for the topping. Spread evenly over top the strawberries & rhubarb mixture.
Bake on the middle rack for 40 – 50 minutes. Will be done when mixture is bubbly and top is golden. Let cool 10 minutes.
Serve warm with a dollop of non-dairy vanilla yogurt or a scoop of your favorite non-dairy vanilla ice cream.
Serves 6 – 8
Using a little extra oil or maple syrup will result in crumblier topping.
Frozen strawberries and rhubarb work well too. Simple add to baking dish as per recipe and continue.
If you don’t have all the spices, no worries, this will still be great without them! Use what you have available.