It’s about time that I shared a recipe for Strawberry Rhubarb Crisp on the blog! As kids, I grew up eating lots of crumbles and so I’ve learned a thing or two about making this beautiful sweet bake. This Strawberry Rhubarb Crisp is sweet, jammy, and lightly tart, with a crispy oaty-almond topper. It’s vegan, gluten-free and healthy.
Certainly, fruity crisps are a must-have dessert in the summer months – with the abundance of fresh fruits available. And with all the strawberries and rhubarb that are cheap as chips at the farmers markets, it would be a crime not to bake this winning dish.
I love making this strawberry rhubarb crisp because it’s a fuss-free dessert. Plus, you can use this recipe to revive any sad-looking punnets of strawberries or other fruits – we like to call them “forgotten fruit crumbles.”
So, let me tell you exactly how to make this crisp so you can get baking pronto!
Strawberry Rhubarb Crisp Recipe
A few simple ingredients goes a long way to making this strawberry rhubarb crisp! For this recipe you will need:
- rhubarb (fresh or frozen)
- strawberries (fresh or frozen)
- raw cane sugar or coconut sugar
- vanilla extract
- almond flour
- shaved almonds
- sea salt
- coconut oil
As you can see, there is nothing odd or unique about these ingredients. Likely you can find them at your local grocery store. Which is why I have given it my newbie cook stamp of approval.
And of course, if it’s available to you, then I encourage you to try using fresh local strawberries, as they are so sweet and abundant right now.
Strawberry Rhubarb Crisp: Tips & Notes
Now, this recipe is very easy and straight forward. So I don’t have too many tips to nailing this recipe as I know you’ll ace it! However, there are a few helpful tips/modifications for making this bake that I think you’ll appreciate.
Firstly, know that you can substitute fresh rhubarb or strawberries with frozen.
This is helpful to know in case you are having trouble finding the fruits in the fresh aisle, or if you have an abundance of fruit that you want to use up, but aren’t quite yet ready to make this crumble. In fact, I froze my fresh rhubarb as I waited for our local strawberries to come in season.
In addition, the amount of water content in your fruits (which will vary) can affect your baking time. It will be longer if there’s high water content, and shorter if lower water content. Since I used frozen rhubarb and local strawberries (which are extra juicy) the water content was high for me, and resulted in a longer bake time – about 1 hour as opposed to 40 minutes.
So, check your crisp after 40 minutes, the fruits should be thick and bubbling all around the edges, if it it still looks wet then it will need more time. Pop back in the oven for 10 to 15 minute increments.
My last tip is not to limit yourself to just strawberry and rhubarb for making this crumble. As I mentioned above, crumbles make for a great dessert when you’ve got an abundance of fruits that are past their prime.
So, feel free to get creative with your crumble mixed. Strawberry and peach is also a beautiful combination that we love. The Kitchn has a great article for how to make fruit crumbles with any kind of fruit.
Other recipes you might like
If you’re digging this recipe you might also like these:
- Vegan Blueberry Scones
- Blueberry Banana Baked Oatmeal
- Raspberry Oat Muffins
- Vegan Peach and Raspberry Galette
And there it is, a simple and delicious strawberry and rhubarb crisp recipe. This simple dessert is so easy to enjoy through the summer months and I know you’re going to love it as much as we do. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Strawberry Rhubarb Crisp
- 2 lbs rhubarb , fresh or frozen, chopped
- 1 lb strawberries , chopped
- 1 cup raw cane sugar
- 3 tbsp corn starch , or arrowroot powder
- 1 tbsp lime , or lemon
- 1 tsp vanilla extract
- Preheat oven to 350F/175C. In a large mixing bowl combine the rhubarb, strawberries, sugar, corn starch, lime and vanilla extract. Mix together to combine. Let sit for 10 minutes.
- In a separate smaller mixing bowl combine the oats, almond flour, shaved almonds, sugar, cinnamon, cardamom, and sea salt. Stir to combine. Pour in the melted coconut oil and mix together.
- In a 9x6 baking dish, pour in the sweet fruity mixture. Sprinkle with the crumble topping in an even layer. Bake for 45 minutes to 1 hour. Or, until the fruity sides are thick and bubbly, and the top is golden brown. Let rest for 20 minutes before serving. Serve warm or at room temperature, optional to serve with vegan ice cream or coconut yogurt.
VEGAN – GLUTEN-FREE – SOY-FREE