Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is sweet tart and nostalgic, sweetened with maple syrup with a crumbly topping of pure oats.

Strawberry rhubarb crisp

Growing up, my family had a massive rhubarb plant in our backyard. It’s quite an ugly plant really, like a monstrous weed with thick leaves and stalks. But every year my mom would harvest the pink-ish green stalks and make a rhubarb crisp. And man, was it heavenly! It reminded me of a watermelon jolly rancher, neon pink and intensely sweet tart. Here’s a take on that crisp, this time a healthy strawberry rhubarb crisp made with maple and a pure oat topping. It’s naturally sweet, naturally gluten free, and most importantly naturally SO darn good. Keep reading for our strawberry rhubarb crisp recipe!

How to make a strawberry rhubarb crisp

How to make a strawberry rhubarb crisp

As you may know, Alex and I love healthy desserts. However, our philosophy around healthy has changed over the years, because here’s the thing: desserts need to taste good! Otherwise they’re not a treat. This strawberry rhubarb crisp has just a tinge of healthy, but most of all it tastes really, really good. Here’s what we’ve done to revamp this into a whole-food centric, but still delicious, dessert recipe:

  • The crisp topping is oats and oat flour. No flour here, meaning that it’s naturally gluten free if you use gluten free oats. (Here are lots of oat flour recipes if you’re into this healthy flour!)
  • There’s no refined sugar: it’s all maple! We love using maple syrup as a natural sweetener in our desserts. Be aware that all sweeteners are sugar, so it’s still not a health food. But we love the nuanced sweetness that maple brings.
  • It’s got just enough sweetness. Some strawberry rhubarb crisp recipes call for boat-loads of sugar: for this one, we’ve used just enough! But don’t worry — it still tastes very sweet! We’ve used more strawberries than rhubarb to help rely on the natural sweetness of the berries to balance out the tart rhubarb.

For our crumble topping, we’ve used butter, but as a vegan option you can use coconut oil. So, we’ve got a lot of bases covered for all sorts of eaters. Most of all, we hope that this crumble recipe will make you nostalgic to childhood, if you grew up eating rhubarb too! There’s something magical about this weed-like plant: it’s one of the best sweet treats, if you ask us!

Spring produce

How to store leftovers

Does crisp need to be refrigerated? You can leave out your strawberry rhubarb crisp on the counter for up to 1 day (covered, at night). This way, the crumbly topping can stay crisp. After 1 day stored at room temperature, we’d refrigerate any leftovers. Let us know if you try this strawberry rhubarb crisp: it’s a keeper in our book!

Strawberry rhubarb crisp

What are your favorite ways to eat rhubarb?

Let us know in the comments: we’d love to know! In the meantime, here are some of our favorite rhubarb recipes:

Healthy strawberry rhubarb crisp

Looking for easy desserts?

Outside of this healthy strawberry rhubarb crisp, here are a few more easy desserts we love:

Healthy strawberry rhubarb crisp

This strawberry rhubarb crisp recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use coconut oil instead of butter.

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Strawberry rhubarb crisp

Strawberry Rhubarb Crisp


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.67 out of 5)

  • Author: Sonja
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 to 8 servings 1x

Description

This strawberry rhubarb crisp is sweet tart and nostalgic, sweetened with maple syrup with a crumbly topping of pure oats.


Scale

Ingredients

  • 2 cups chopped rhubarb (10 ounces)
  • 3 cups sliced strawberries (1 pound)
  • 3/4 cup pure maple syrup or sugar, divided*
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla
  • 1 cup old fashioned oats
  • 3/4 cup oat flour (oats ground finely in a food processor or high speed blender) or almond flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 5 tablespoons butter or coconut oil
  • Add-in ideas: 1 teaspoon orange or lemon zest or 1 tablespoon finely minced fresh ginger root in the filling adds complexity; 1/4 teaspoon ground cardamom in the crumble would also be nice

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Chop the rhubarb into small pieces (about 1/2 inch wide). Slice the strawberries, cutting any large strawberry slices in half. In a medium bowl, mix the strawberries and rhubarb with 6 tablespoons maple syrup, the cornstarch and the vanilla.
  3. Make the topping: If necessary, process your oats into oat flour in a food processor or high speed blender (should take only a minute or so!). In a medium bowl, mix together the oats, oat flour, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. (If using coconut oil, it can be room temperature; use the same method to add it.) Stir in the remaining 6 tablespoons of maple syrup.
  4. Pour the filling into a round 9-inch pie pan (or 9 x 9 inch pan). Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake for 45 to 50 minutes until the top is evenly lightly browned and the filling is bubbly. Cool for a few minutes, then serve warm. You can leave out your strawberry rhubarb crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers.

Notes

*Sugar will get you a crispier crisp topping; maple syrup will make it cakier and softer. The crispiest crisp topping is achieved using the sugar and almond flour option!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Strawberry Rhubarb Crisp, Healthy Strawberry Rhubarb Crisp, How to Make a Strawberry Rhubarb Crisp, Easy Dessert Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

1 Comment

  • Reply
    sheenam | thetwincookingproject
    May 10, 2019 at 3:12 am

    Looks really yummy!!!!! Definitely giving this a try.

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