strawberry rhubarb crisp

Sweet strawberries and tart rhubarb are a match made in heaven, which is why this classic strawberry rhubarb crisp recipe is perfect for them.

Sublime Strawberry Rhubarb Crisp Recipe

(14 ounces 400 grams) strawberries,

(14 ounces 400 grams) rhubarb,

(4 ounces 115 grams) granulated

sugar

cornstarch

vanilla extract

(5 ounces 142 grams) all-purpose flour

½ cup (4 ounces 115 grams) sugar

salt

cinnamon

(4 ounces 115 grams)

almond extract

(2 ½ oz/71 grams) almonds,

Preheat the oven to 350°F (180°C).

Combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract and then pour into an 8 or 9-inch baking dish.

To make the topping: In a bowl combine flour, sugar, salt, cinnamon, butter, vanilla extract, almond extract, and almonds and stir together until the topping resembles coarse crumbles.

Spread topping evenly over the strawberry rhubarb mixture and place in the oven.

Bake for one hour, or until the topping is golden brown and juices are bubbling.

Serve warm with vanilla ice cream or softly whipped cream. Store leftovers in the fridge covered for up to 3 days.

This vegan & gluten free rhubarb crisp is made with chickpea flour and oats for a healthier, higher protein topping. Strawberries sweeten the naturally tart rhubarb alongside a little maple syrup for a simple and wholesome spring dessert.

Strawberry Rhubarb Chickpea Flour Crisp

/ 3-4 stalks rhubarb, chopped*

ginger,

maple syrup

arrowroot powder**

/ 1 cup rolled oats

chickpea flour

coconut sugar

sea salt

cardamom, optional

/ 3 tablespoons coconut oil, room temperature

nondairy milk

Preheat the oven to 180C / 350F. Place the fruit, ginger, and maple syrup into an oven-safe baking dish and mix until coated. Sprinkle the arrowroot onto this mixture and stir again, or use your hands, to fully combine.

To make the crumble topping, mix the oats, flour, sugar, salt, and cardamom in a bowl. Use your hands to mix in the coconut oil and milk until combined and crumbly. Sprinkle over the strawberry rhubarb base, trying to make it as even as possible.

Bake for 20-25 minutes, or until the topping is golden and the fruit is bubbling around the edges of the dish. Cool for at least ten minutes before serving. Leftovers will keep well in the refrigerator for up to three days and are just as good cold.

Warm strawberry rhubarb crisp topped with a scoop of vanilla ice cream is summertime bliss -- an easy to make dessert that&#x27;s loaded with flavorful seasonal fruit. 

Strawberry Rhubarb Crisp - the perfect summer recipe!

strawberries, hulled and halved (quartered if large)

rhubarb, trimmed, cut into 1/2-inch pieces

all-purpose flour

oats

brown sugar

cardamom

¼ teaspoon ground nutmeg (freshly ground is best)

unsalted butter (½ stick), softened

Vanilla ice cream, optional

Preheat oven to 375ºF. Lightly spray a 8...

Preheat oven to 375ºF. Lightly spray a 8 or 9-inch (9x6) square baking dish with nonstick cooking spray, or rub with butter. 

In a large bowl, combine strawberries, rhubarb, sugar,...

In a large bowl, combine strawberries, rhubarb, sugar, flour, and salt. Scrape fruit into prepared baking dish.

In the same bowl, combine topping ingredients: oats,...

In the same bowl, combine topping ingredients: oats, flour, brown sugar, cinnamon, cardamom, nutmeg, and salt. Add butter, and work it into the dry ingredients, using a pastry cutter, fork, or your hands until mixture resembles a crumble. Sprinkle evenly over fruit mixture. 

Bake 40 minutes, or until fruit is tender...

Bake 40 minutes, or until fruit is tender and bubbling in the center and topping is lightly browned. Cool slightly and serve with vanilla ice cream.

With a streusel topping and luscious fruit, this Strawberry Rhubarb Crumble recipe is such an easy dessert. Perfect for a simple on-the-fly treat.

Strawberry Rhubarb Crumble

strawberries, (quartered)

corn starch

unsalted

Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.

In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.

For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.&nbsp;

Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.&nbsp;

Let cool for 10-15 minutes. Serve with ice cream or whipped cream!

https://embed.mediavine.com/videos/y92krrreenxwucdls9wo

With a streusel topping and luscious fruit, this Strawberry Rhubarb Crumble could not be easier or more perfect for a simple on-the-fly dessert.

This crisp is the perfect recipe for a simple and healthy summer dessert!

Healthy Strawberry Rhubarb Crisp

strawberries,

rhubarb,

orange juice

gluten-free rolled oats

almond flour (can substitute cassava flour, or gluten-free flour)

tsp salt

vegan butter,

Add the chopped strawberries and rhubarb to a large mixing bowl. Mix the orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.

In a food processor, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.

Pour the fruit mixture into an 8&#215;8 inch baking dish then add the crumble topping.

Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.

Wow this was healthy!? It was so delicious and the perfect sweetness. We kept coming back for seconds. three girls finished this whole baking tray in one night and I would have had more. The crumble is also delicious so I would like to try it out with different fruits. Try peaches next time!

A great recipe that all the family loved. Perfect amount of sweetness so that the tartness of the rhubarb still shines through. I used coconut oil in the topping as suggested which worked really well and tasted great. Thanks Alethea

Coming back to make this for the third time this season! So delicious! I made it Once with coconut sugar and once with monkfruit sweetener and both were good!

Loved this recipe! It had just the right amount of sweetness paired with the tart rhubarb. I will definitely make it again!

This strawberry rhubarb crisp was deliciously tart, Jess! My husband and I both enjoyed it!

Absolutely delicious!  Thank you for sharing this recipe.

Delish and not overly sweet!  Enjoying it now on Greek yogurt.  Thanks!

We have a strawberry allergy, Is there another fruit that would pair well?

Absolutely fantastic recipe.  Major hit.  I made it once with rhubarb and strawberries and again a couple of days later with blueberries and raspberries. Both were amazing. Thank you!

Great way to use up strawberries that are getting old. Really delicious warm or cold. 

https://content.jwplatform.com/videos/2tUWE4Zj.mp4

This Healthy Strawberry Rhubarb Crisp is filled with fresh strawberries and rhubarb and topped off with a gluten-free crisp topping. It’s easy to make, the perfect combination of tart and sweet, and even healthy enough to eat for breakfast!



Strawberry Rhubarb Crisp .mp4

This baked treat is sweet and tart with fresh strawberries and rhubarb. An extra-thick buttery oats topping provides the perfect delicious contrast!

Old-Fashioned Strawberry Rhubarb Crisp

c. unsalted butter, softened (not melted!)

1.25 c. quick-cooking rolled oats

T. canola oil

kosher salt

rhubarb stalks, sliced 1/2″ thick (about 8 cups)

lemon juice

pure vanilla extract

Preheat oven to 375° F.

For the strawberry rhubarb filling: In a medium...

For the strawberry rhubarb filling: In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ baking dish.

For the topping: Combine all the topping ingredients...

For the topping: Combine all the topping ingredients in a medium bowl. Using a rigid pastry blender, cut the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands just a bit at the end.

Sprinkle topping evenly over the filling. I like...

Sprinkle topping evenly over the filling. I like to leave a small bare edge around the perimeter, to see the pretty strawberry rhubarb mixture. Bake for 25 minutes. Reduce oven temperature to 325° F. If the topping is browning quickly, tent a piece of foil (my favorite is this larger-sized heavy duty foil) very loosely over the pan, so the foil is not touching the crisp. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream. Store on the counter uncovered for up to a couple days. The topping will stay nicely crisp if left uncovered. 

Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the perfect easy spring dessert!

Strawberry Rhubarb Crisp

strawberries (hulled and quartered)

rhubarb stalks (about 5

orange

honey

quick oats (I used gluten-free)

100% gluten-free or white whole wheat flour

light brown sugar or coconut palm sugar

butter (melted)

strawberries

Cinnamon

Heat oven to 375 degrees.

Combine strawberries and rhubarb in an oven safe dish.

Add honey.

Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.

Mix remaining ingredients for the topping in a medium bowl then spread over fruit.

Bake until topping is golden brown and fruit is bubbling, about 40 minutes.

Serve with a scoop of frozen yogurt or whipped cream if desired.

Skinnytaste Crisp recipes don’t miss. I’ve made the apple and berry, but the strawberry rhubarb may be my favorite! Super easy to swap in gf oats and gf flour, not a ton of sugar in it. Highly recommend!

Delicious! Both my husband and I loved it. Thank you.

made in my cast iron skillet - perfect combo of tart and sweet.  used agave for honey, orange juice instead of an orange and zest, gluten free flour, turbinado sugar instead of brown, and ghee instead of butter.  topping was just enough and didn't overwhelm the flavor.  thank you!

Oh, so very good! I have made strawberry rhubarb desserts before, but the orange zest and juice made a wonderful addition.

Whenever I see a recipe for rhubarb I cry. I love rhubarb but can't get it where I live 😥😢

I rated this five stars, because every recipe of yours that I've tried has been five stars. I haven't made this one yet because I have one important question. I can't eat oats anymore. Any suggestions of what to use for a nice topping?

Thank you for this amazing gluten free treat. It lasted one sitting aiming my book club. Many are gluten free so I am always searching for sweet treats they can have with the entire group. It was requested for the next meeting when we start again in the Fall. Also received many texts requesting I make it and bring it to their house and they’ll make the coffee however, I don’t drink coffee but I think it would go great with green tea too. 💜

This recipe was amazing! Prepared exactly as recope states. First pan didn't last long. I will be freezing rhubarb and making this all year round.

Gina, this recipe is so awesome that I would give it 10 stars if I could. I have made it SO many times over the past years, and highly recommend it to all. I use my own rhubarb from my garden, which I dice up and freeze every year, and organic frozen strawberries. I weigh them precisely, lol. The orange zest, juice and honey make this recipe SO delicious. Making it today for company, and willl serve with a small scoop of vanilla ice cream as a treat. Thank you!

This was a great dessert I made for my teenage son who is really into eating healthy and wanted a light dessert. I used coconut flour and old fashioned oats which I won’t do again because the topping had more of a powdery consistency and not crunchy. I also didn’t have rhubarb and just used 3 bananas instead. So it was a strawberry banana crisp. I am going to make this again for sure with the correct ingredients. 

Top 7 strawberry rhubarb crisp recipes from across the web

The most viewed strawberry rhubarb crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sublime Strawberry Rhubarb Crisp Re...

Strawberry Rhubarb Chickpea Flour C...

Strawberry Rhubarb Crisp - the perf...

Strawberry Rhubarb Crumble

Healthy Strawberry Rhubarb Crisp

Old-Fashioned Strawberry Rhubarb Cr...

Strawberry Rhubarb Crisp

Top 7 strawberry rhubarb crisp recipes from across the web

The most viewed strawberry rhubarb crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sublime Strawberry Rhubarb Crisp Re...

Strawberry Rhubarb Chickpea Flour C...

Strawberry Rhubarb Crisp - the perf...

Strawberry Rhubarb Crumble

Healthy Strawberry Rhubarb Crisp

Old-Fashioned Strawberry Rhubarb Cr...

Strawberry Rhubarb Crisp

The most viewed strawberry rhubarb crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine