Strawberry Rhubarb Crisp is the perfect summer dessert. It’s quick and easy to prepare and has a lightly sweet and tart flavor that everyone will love!
If you’ve never worked with rhubarb, now is the perfect time to find it in your store. Rhubarb season runs from May to July, so it’s the ultimate summer dessert.
Like slicing celery, you might want to slice rhubarb in half lengthwise if the stalks are thick. These pieces will contribute a tangy, tart flavor to the crisp, so you don’t want to end up with too big of a piece in a single bite.
Safety Tip: Don’t eat rhubarb leaves, as they may be poisonous .
Need a variation?
If you need a recipe that doesn’t use oats, be sure to try my Healthy Apple Crisp , Blueberry Crisp , or Peach Crisp . (They are all gluten-free!)
How to Make Strawberry Rhubarb Crisp
Step 1:
Chop the rhubarb into 1/2-inch pieces and slice the strawberries.
Then, add the fruit to the bottom of a baking dish. Toss them with sugar, arrowroot starch (which helps absorb their juices), and vanilla.
Step 2:
Prepare the topping by stirring the oats, oat flour, sugar, and coconut oil in a large bowl. Sprinkle it over the fruit in the baking dish.
You can use melted butter instead of oil if you don’t need a dairy-free crisp recipe.
Step 3:
This needs to be baked in the oven for 45 minutes, or until the fruit is very tender and the topping is golden. You’ll want to let it cool slightly before serving, and then I like to top it with ice cream for a summery treat.
Leftover crisp can be stored in an airtight container in the fridge for up to 5 days.
IngredientsUS CustomaryMetric1x2x3x
Fruit Filling:
- 1 pound rhubarb , cut into 1/2-inch pieces
- ½ pound strawberries , hulled and quartered
- ½ cup coconut sugar (or other granulated sugar)
- 1 heaping tablespoon arrowroot starch (corn or tapioca starch work, too)
- 1 teaspoon vanilla extract
Crisp Topping:
- ¾ cup oat flour (certified gluten-free, if needed)
- ½ cup coconut sugar
- ½ cup rolled oats (quick or old-fashioned)
- ¼ cup melted coconut oil
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF. In an 8-inch square baking dish, combine the rhubarb, strawberries, coconut sugar, arrowroot, and vanilla. Toss well to coat.
- In a separate bowl, combine the oat flour, coconut sugar, oats, oil, and salt. Stir well to combine, until the mixture looks evenly crumbly. Sprinkle it evenly over the fruit.
- Bake at 350ºF for 45 minutes, so that the fruit is tender and the top is golden. Let the crisp cool for 15 minutes, then serve warm with ice cream on top, if desired.
- Leftover crisp can be covered and stored in the fridge for up to 5 days.
Video
Notes
Nutrition
Nutrition information is for 1 of 6 portions. This information is automatically calculated, and is just an estimate, and not a guarantee.
–
Reader Feedback: What’s your favorite summer dessert? My other favorites include banana ice cream and No-Bake Peanut Butter Bars !
Strawberry Rhubarb Crisp (Gluten-Free)
Ingredients
Fruit Filling:
- 1 pound rhubarb , cut into 1/2-inch pieces
- ½ pound strawberries , hulled and quartered
- ½ cup coconut sugar (or other granulated sugar)
- 1 heaping tablespoon arrowroot starch (corn or tapioca starch work, too)
- 1 teaspoon vanilla extract
Crisp Topping:
- ¾ cup oat flour (certified gluten-free, if needed)
- ½ cup coconut sugar
- ½ cup rolled oats (quick or old-fashioned)
- ¼ cup melted coconut oil
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF. In an 8-inch square baking dish, combine the rhubarb, strawberries, coconut sugar, arrowroot, and vanilla. Toss well to coat.
- In a separate bowl, combine the oat flour, coconut sugar, oats, oil, and salt. Stir well to combine, until the mixture looks evenly crumbly. Sprinkle it evenly over the fruit.
- Bake at 350ºF for 45 minutes, so that the fruit is tender and the top is golden. Let the crisp cool for 15 minutes, then serve warm with ice cream on top, if desired.
- Leftover crisp can be covered and stored in the fridge for up to 5 days.
