side angle view of a serving of easy strawberry rhubarb crisp in a bowl.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.




  • 45 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
  • 1/31/2 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.