Strawberry Rhubarb Crisp | Get Inspired Everyday!

Strawberry Rhubarb Crisp

  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4-6 1x


Crisp Filling:

  • 1 pound rhubarb
  • 8 ounces frozen strawberries, thawed and the juices saved
  • 1/4 cup honey or maple syrup (more to taste if your berries aren’t sweet)
  • 1 Teaspoon orange zest
  • 2 Tablespoons tapioca starch

Gluten Free Oat Crisp Topping:

  • 1 1/2 cup rolled oats, be sure to use a gluten free source
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon sea salt
  • 1/2 cup additional rolled oats

Paleo Crisp Topping:

  • 1 cup almond flour
  • 1 cup chopped walnuts
  • 1 Teaspoon orange zest
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil
  • 1 Teaspoon cinnamon


  1. Preheat the oven to 350ºF.
  2. Wash and trim the rhubarb, then cut it into 1/4″ slices (don’t worry too much about accuracy different sized slices add to the texture in this case). Place the sliced rhubarb in a 9″ deep dish pie pan.
  3. 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 honey and orange zest, then pour the strawberry mixture over the sliced rhubarb.
  4. For the Oat Crisp Topping, place the 1 1/2 cups oats into a food processor and process for 2-3 minutes or until you have a coarse flour. Melt the honey and coconut oil together over low heat until just liquified. Add the melted honey mixture to the oat flour with the cinnamon and sea salt and pulse to combine until it forms clumps. At the end, add the additional 1/2 cups oats and pulse just to combine, or mix in by hand – you want the oats to remain mostly whole. This makes enough for 2 crisps.
  5. Sprinkle half the topping over the fruit mixture in the pie plate, and keep the other half in a sealed container in the freezer for your next fruit crisp.
  6. For the Paleo Crisp Topping, combine the almond flour, chopped walnuts, orange zest, and cinnamon in a medium sized bowl. Melt the honey and coconut oil together over low heat until just liquified. Pour the honey mixture into the bowl and stir to combine and a sort of ‘dough’ forms. The Paleo crisp doesn’t crumble so you’ll need to spoon clumps of it over the top of your prepared fruit filling. (The paleo crisp topping only makes enough for 1 crisp).
  7. If you’re using the oat crisp topping, bake it in the oven for 45 minutes or until the topping is golden brown and the filling is bubbling.
  8. For the paleo crisp topping you’ll need to place a foil tent over the crisp halfway through the baking time because it will over brown if it isn’t covered. Bake the paleo version for 45 minutes or until the filling thickens and is bubbling on the edges.
  9. Serve hot or warm with ice cream for the best flavor.


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