Strawberry rhubarb crisp is one of the easiest desserts made with delicious fresh rhubarb, strawberries, gluten-free rolled oats and sweetened with coconut sugar. Serve it with plain greek yogurt, whipped coconut cream or ice cream for a Spring/Summer treat!
This recipe will smother your entire house with an incredible smell as it bubbles and crisps in the oven. Eat it together out on the deck enjoying the sunshine and conversation.
Strawberry Rhubarb Crisp
This strawberry rhubarb crisp is one of our traditions. The beginning of Spring is the perfect time to celebrate with fresh fruit in season, like rhubarb. The bitterness of rhubarb goes beautifully with strawberries. Combine that with a crispy topping of rolled oats, and you’ve got yourself the perfect dessert for warm weather.
Smells can be really powerful with our memories. So can family traditions. I absolutely love that we can create family traditions with just a simple recipe – from the smell of it cooking in the oven, to eating it together around the table. A simple recipe can let your children love and cherish it for a lifetime.
Strawberry Rhubarb Crisp Ingredients
The great thing about homemade baking is that you can control the ingredients you put into your food. Things like good quality rolled oats and real food sweeteners really do make a big difference in the quality of taste and nutrition that your family receives.
You’re looking at a gorgeously simple dessert made with:
- Rhubarb – My mom was at the farmers market last weekend and grabbed me this delicious rhubarb. You can usually find it at a local grocery store as well during the Spring and Summertime.
- Strawberries – Sadly those fresh local strawberries aren’t quite in season just yet, so I’m using ripe strawberries from the grocery store (they were still totally delicious).
- Old Fashioned Rolled Oats – I use these sprouted oats that are gluten-free and just love ’em! (they’re also made in a peanut-free facility for anyone with nut allergies)
- Coconut Sugar – I love to use coconut sugar in my baking because the sweetness is far more subtle and won’t overpower the natural flavors of other ingredients. You could also use lakanto monkfruit sweetener which is a great sugar-free alternative.
- Unsalted Butter – You’ll need cold unsalted butter to create the crispy oat topping. The butter is cut into small pieces to create the perfect crisp.
- Plus These – You’ll also need arrowroot powder, lemon juice, vanilla extract, cinnamon and salt.
How To Make Strawberry Rhubarb Crisp
The process to make this strawberry rhubarb crisp is done in two steps.
- Make The Strawberry Filling – Grab two small bowls and add chopped rhubarb to one along with 1/4 cup coconut sugar. In the other bowl add the strawberries and 2 Tbsp of coconut sugar. Mix them together and let sit for 10-15 minutes. This will help to release any excess juices from the fruit.
- Drain the rhubarb and strawberries, then add it to a large bowl along with arrowroot powder (or 1/2 Tbsp cornstarch), lemon juice and vanilla extract. Mix together then add to the bottom of the baking dish in a single layer.
- Make The Crumble Topping – Add rolled oats, oat flour (you can make your own easily using this tutorial), unsalted butter, coconut sugar, cinnamon and salt to a different bowl and mix together. Break apart the butter into pea-sized pieces using a pastry cutter or your fingers.
- Sprinkle the oat mixture over top of the strawberry rhubarb filling in an even layer.
- Bake – Bake for 40-45 minutes at 375°F or until the crisp turns golden brown and edges begin to bubble over with berry filling. Let cool before serving.
Frequently Asked Questions
If you’d like to add a healthier topping, then serve this delicious dessert with plain greek yogurt (my personal fave), or whipped coconut cream (my husband’s favorite). If you feel like indulging in a treat, then top with your favorite ice cream!
This crisp can be stored in the fridge for up to one week. I don’t recommend freezing as the texture of the strawberry rhubarb filling will definitely change.
You can substitute arrowroot powder for 1/2 Tbsp of cornstarch.
If you’d like to make this recipe sugar-free, then try lakanto monkfruit sweetener. I’m not a personal fan of white granulated sugar, however it can be used in this recipe.
More Dessert Recipes To Try
- Strawberries and Cream Parfait (dairy free) – made with rich, velvety coconut cream, sweetened with just a hint of maple syrup, and piled high with ripe fresh strawberries.
- Banana Nice Cream – includes seven incredible flavors: classic banana, chocolate, mango, raspberry, mint chocolate chip, peanut butter, and matcha.
- Cookie Dough Energy Bites – there is an unusual secret ingredient in these cookie dough energy bites that you probably wouldn’t guess (it’s what makes these safe to eat “raw”).
- Homemade Oreos With Cream Cheese Frosting – kids love them, parents can’t stop eating them… they’re totally addictive and worth making from scratch.
Rhubarb Strawberry Crisp
- Preheat the oven to 375°F.
For Rhubarb Strawberry Filling:
- In a medium bowl, mix rhubarb with 1/4 cup coconut sugar. In another bowl add strawberries and 3 Tbsp coconut sugar. Let both sit for 10-15 minutes. Juices will start to form at the bottom of the bowl. Strain the juices from each fruit.
- Combine the fruits into one bowl and toss them with arrowroot powder (or cornstarch), lemon juice, and vanilla extract.
- Add the fruit to create a single layer on the bottom of the baking dish.
For Crumble Topping:
- In a medium bowl, combine oat flour, rolled oats, unsalted butter, coconut sugar, cinnamon, and salt in a large bowl. Mix together with a pastry cutter (or hands) and break apart butter into pea sized pieces.
- Sprinkle the oat mixture over the top of rhubarb strawberry filling.
- Bake 40-45 minutes or until the top is golden brown and crispy with the fruit bubbling on sides. Let cool for 30 minutes before serving. Eat alone, with plain greek yogurt, whipped coconut cream or ice cream. Store leftovers in the fridge for up to one week.
The nutritional information provided is an estimate and is per serving.