Strawberry Rhubarb Crisp brings the combo of tart rhubarb and sweet strawberries into a delicious vegan dessert with a gluten-free crumble topping.
Crisps are so easy to make using freshly picked produce. Strawberry and Rhubarb really compliment each other and they’re often paired together in recipes, like Strawberry Rhubarb Lemonade or Strawberry Rhubarb Sauce.
Why is this best strawberry rhubarb crisp recipe?
We use fresh ingredients in our Strawberry Rhubarb Crisp and it’s made so that almost everyone can enjoy it. This recipe is vegan and gluten free meaning anyone who avoids animal products or gluten products can also enjoy this recipe and it still tastes just as good as any old fashioned recipe!
When making a crisp you just need to combine fruit with sugar and then top with an easy crumbled topping and bake. There’s not too much involved for a scrumptious dessert with fresh fruits and in this case veggie too!
read all about rhubarb
HOW TO MAKE STRAWBERRY RHUBARB CRISP
- Ruhbarb: Fresh Rhubarb is excellent cooked because it’s so sour, most recipes include some type of sweetener. Cut the rhubarb into 1/2 inch thick slices.
- Strawberries: We prefer fresh strawberries over frozen strawberries for this recipe, you’ll need to hull and quarter the berries.
- Sugar: Use your favorite preferred sugar, we use organic cane sugar.
- Vanilla Extract: Always use real, quality vanilla.
- Combine: In a large bowl, you’ll toss the rhubarb and strawberries together with the sugar and vanilla.
- Crumb Topping time! This is vegan and gluten-free.
- Vegan Butter: You can use your favorite vegan butter, we like earth balance for baking.
- Brown Sugar: You can use organic brown sugar or for 1 cup of brown sugar, you can use coconut sugar or date sugar as a brown sugar alternative.
- Oats: You can use gluten-free or regular if you don’t have a gluten allergy or sensitivity
- Cinnamon: Cinnamon adds a bit of spice, not too much, but the perfect amount.
- Coconut Oil: The oil gives it a little more moisture instead, use melted coconut oil.
- Assemble: Pour the fruit mixture into a greased baking dish – then you’ll even sprinkle the crisp topping over it.
- Bake: Bake in the preheated oven for 30 minutes, or until the top is golden brown.
- Enjoy: Allow the crisp to cool for 20 minutes before serving, this allows it to set and thicken up before you slice into it.
CAN I USE FROZEN STRAWBERRIES?
We recommend using fresh strawberries as the frozen will release too much liquid and they will be too soft, causing it to be too liquidy.
HOW TO SERVE STRAWBERRY RHUBARB CRISP
We like serving with some homemade coconut whipped cream, yogurt, or vanilla ice cream.
recipe notes
- If your crumble topping seems too dry, you can add a little more coconut oil.
- You can thicken the rhubarb strawberry sauce by adding 1-2 tablespoons of cornstarch when mixing before baking.
- This tastes delicious at any temperature! Try it warm or cold!
- We store leftovers covered on the counter for 2-3 days.
- Try leftovers over your favorite plant-based yogurt.
- You can cut this recipe in half and bake in an 8×8 baking dish.
- This recipe will make a lot of crumble topping. Feel free to use a smaller amount if you want, it will still taste great!
Strawberry Rhubarb Crisp
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Print PinIngredients
Strawberry Rhubarb Mix
- 4 cups rhubarb ½ inch thick slices
- 1 pound strawberries hulled and quartered
- 1 ¼ cup sugar
- ½ teaspoon vanilla extract
Crumble Topping
- 1 stick vegan butter softened
- 1 ½ cups brown sugar
- 1 ½ cup all purpose gluten-free flour blend
- 1 ¼ cup gluten-free oats
- 3 tablespoons coconut oil melted
- ½ teaspoon cinnamon
- coconut whipped topping and mint for garnish optional
Instructions
- Preheat your oven to 375 degrees F.
- In a large bowl, toss the rhubarb and strawberries with sugar.
- Add the vanilla and stir until well combined.
- Transfer the rhubarb and strawberry mixture to a greased 9x13 baking dish.
- Meanwhile, combine all crumble topping ingredients in a large bowl using a fork or your fingers to mix everything until crumbs begin to form.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 30 minutes or until the topping is nicely browned.
- Allow the crisp to cool and set for at least 20 minutes before serving.
Notes
- You can thicken the rhubarb strawberry sauce by adding 1-2 tablespoons of cornstarch when mixing before baking.
- If the crumble topping seems dry, you can add a little more coconut oil.
- Want to halve this recipe? It will bake perfectly in an 8x8 baking dish.
- This recipe will make a lot of crumble topping. Feel free to use a smaller amount if you want less.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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