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A straight down view of Strawberry Rhubarb Crisp in a white baking dish with a large scoop of coconut ice cream on top.

Strawberry Rhubarb Crisp


  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Strawberry Rhubarb Crisp is naturally gluten free with dairy free options as well. It’s an egg free dessert that’s easily made vegan as well for an overall winner. You can’t go wrong with the dynamite combo of strawberry and rhubarb. Then add a crisp topping plus some ice cream, and you have a dessert everyone loves. It’s simple to make and you can even prep the crisp topping ahead to have in the fridge or freezer too.


Ingredients

Scale

Strawberry Rhubarb Filling:

1 pound rhubarb

8 ounces frozen strawberries, thawed and the juices saved

1/4 cup maple syrup, or honey (more to taste if your berries aren’t sweet)

1 teaspoon orange or lemon zest

1 teaspoon cinnamon

2 tablespoons tapioca starch

Crisp Topping:

3/4 cup rolled oats, or 1/2 cup oat flour

1/4 cup butter, avocado oil, vegan butter, or coconut oil

1/4 cup coconut sugar

1 teaspoon cinnamon

1/4 teaspoon sea salt

1/2 cup chopped nuts, pecans, cashews, or walnuts

1/4 cup rolled oats


Instructions

Preheat the oven to 350ºF.

Wash and trim the rhubarb, then slice it into 1/4-1/2 inch pieces. Spread the rhubarb out evenly in an 11″x7″ baking dish.

Combine the tapioca starch with some of the thawed strawberry juices until the tapioca is completely dissolved and there aren’t any lumps. Mix in the maple syrup, orange/lemon zest, and cinnamon, then pour the syrup mixture over the sliced rhubarb.

For the crisp topping, place the 3/4 cup oats into a food processor and process for 2-3 minutes or until you have a coarse flour. Add the butter in small pieces, coconut sugar, cinnamon, and sea salt. Pulse until the mixture begins to clump.

Add the chopped nuts and additional 1/4 cup rolled oats and mix the crisp topping together by hand.

Using your hands to break apart the topping, crumble it evenly over the top of the strawberry rhubarb mixture.

Bake it in the oven for 35-45 minutes or until the topping is golden brown and the filling is bubbling.

Serve hot, warm, or at room temperature with your favorite vanilla ice cream.

Notes

This rhubarb crisp is on the tangy side so that it pairs well with ice cream and isn’t overly sweet!

Paleo Crisp Topping: 1 cup almond flour, 1 cup chopped walnuts, 1 teaspoon orange zest, 1/4 cup maple syrup, 1/4 cup coconut oil or ghee, (melted), 1 teaspoon cinnamon

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Rhubarb Crisp Healthy, Strawberry Rhubarb Crisp Gluten Free, Best Strawberry Rhubarb Crisp