Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds and a crumbly oat- almond topping – a vegan, gluten-free dessert that highlights spring rhubarb. Serve this warm with your favorite ice-cream! A healthier version of one of our favorite desserts, perfect for Mothers Day!   Strawberry Rhubarb Crisp with Chia Seeds - vegan and gluten free

In this warm and rustic spring-inspired crisp, strawberry and rhubarb become meltingly tender as they bake together with maple syrup. Chia seeds soak up the juices while adding nutrients, fiber and texture. The almond flour and oat topping turns out perfectly crisp and it’s gluten-free! A healthier, vegan version of one of our favorite desserts.

Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds - vegan and gluten free

It’s still a little early here for local strawberries, but the rhubarb abounds in masses.

In this crisp, there are slightly more rhubarb, by volume than strawberries.

Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds - vegan and gluten free

Slice the rhubarb into ½ inch thick slices.

Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds - vegan and gluten free

Quarter the strawberries.

Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds - vegan and gluten free

Toss with the maple syrup, lemon juice, vanilla and chia seeds.

Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds - vegan and gluten free

Then sprinkle the crisp with the gluten-free, almond flour– oat topping.

Here I used coconut oil, but feel free to sub olive oil, butter or even ghee!

Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds - vegan and gluten free

Sprinkle the topping over top, resisting the urge to pat down.

Bake for 40-45 minutes until bubbling and golden at 375F .

Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds - vegan and gluten free

Enjoy the glorious aromas that will waft from the oven…

Serve warm in bowls with a scoop of your favorite vegan ice cream.

Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds - vegan and gluten free

This is something I know my mom would have loved… and I hope your mom does too.

Happy Mothers Day friends.

xoxo

PS. For more Mothers Day inspiration, take a peek at this Strawberry Breakfast Cake  or these Strawberry Almond French Toast Muffins !

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Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds and a crumbly oat topping - a vegan, gluten-free dessert that highlights spring rhubarb. #vegan #glutenfree #crisp #rhubarb #rhubarbcrisp #rhubarbrecipes

Strawberry Rhubarb Crisp with Chia Seeds

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: vegan Desserts
  • Method: Baked
  • Cuisine: Northwest

Description

Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds and a crumbly oat topping – a vegan, gluten-free dessert that highlights spring rhubarb.


Ingredients

Scale
  • 16 ounces strawberries
  • 4 cups rhubarb, chopped into ½ inch thick slices ( about 45 stalks)
  • ½ cup maple syrup
  • 4 tablespoons chia seeds
  • 2 teaspoons corn starch
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • pinch salt

Crumble


Instructions

  1. Preheat oven 375F
  2. Wash and quarter the strawberries. If very large, quarter again, so each piece is roughly ½ inch thick. Slice the rhubarb into ½ inch slices. Place both in a bowl and add the maple, chia, cornstarch, lemon juice and vanilla and pinch salt. Stir well. Place in a, greased,  8×8 baking dish or 2-quart baking dish. (The pan in the photo is 5 x12)
  3. To make the crumble, place all ingredients in a medium bowl and mix really well.
  4. Lightly drop crumble evenly over the top and do not press down.
  5. Place in the oven, uncovered for 40 minutes. If the top is golden and the edges are bubbly, it’s time to take it out.
  6. Otherwise, continue baking for 5-7 more minutes. Let sit 15 mins before serving.

Notes

Serve warm with vegan vanilla, coconut, cardamom or strawberry ice-cream.

Leftovers are delicious cold and make a yummy breakfast.

Nutrition

  • Serving Size: ¾ cup
  • Calories: 259
  • Sugar: 20 g
  • Sodium: 443.4 mg
  • Fat: 11.5 g
  • Saturated Fat: 7.9 g
  • Carbohydrates: 35.2 g
  • Fiber: 5.5 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg

Keywords: rhubarb crisp, strawberry rhubarb crisp, vegan crisp recipes, vegan rhubarb crisp, vegan strawberry crisp,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. So good! I used the base of this recipe for a cherry crisp, just reduced the amount of maple syrup with the fruit to 2Tbs and used 1/4 tsp of almond extract instead of vanilla. Wonderful gluten free crisp! Loved the topping and use of chia seeds. Thanks for another wonderful recipe!

  2. Are the chia seeds used for thickening? I’d like to leave them out. Also, if I substituted tapioca starch for the cornstarch (4 tsp tapioca for the 2 tsp cornstarch), do you think that would work out?

    1. Yes Christine- they do help with thickening. I’m not sure about the tapioca- I personally have not tried it. But if you do try this- will you let us know how it turns out? Super curious!

      1. Thanks for your response, Sylvia! I made this yesterday, and I left out the chia seeds and used 1 Tablespoon tapioca starch instead of the cornstarch (less than the 4 tsp I originally intended, but then I also had a bit less of the rhubarb and strawberries than the recipe called for). Oddly enough, when I made the crumble mixture, it turned out rather wet and runny (not sure why – maybe I’ll try it with a bit less oil next time), so I added some more oats to make it a bit thicker. And it turned out absolutely delicious! I don’t know how it compares to the original, mine still had some liquid, but it wasn’t runny. And my mom and I both absolutely loved it! Thank you for this wonderful recipe!

  3. We use this crumble (the olive oil version) with apples + frozen raspberries or blackberries (just the fruit, a little unprocessed sugar, and flour; topped with the crumble and baked). Easy, delicious, and healthy dessert. Thank you!

  4. simple and simply delicious! love all the flavours in there.
    i second the opinion of the person who’d be in line for your cookbook!

  5. This is outstanding!!! A new favorite for sure!
    Does it freeze well? If so, how do you reccomend warming it back up?

    1. I haven’t frozen, but imagine it would be fine! Just thaw in the fridge overnight first, bake on 350F till warmed through.

  6. I wrote this all out to keep in my “special recipes” notebook. I’ve made it three times already this spring, not being very picky about the proportions of anything, and it always comes out just wonderfully. The combination of maple syrup as a sweetener with the rhubarb, plus the crunchy chia for thickener, plus a little lemon and vanilla–and then the addition of almond flour and cardamon in the topping–make a simple crisp really almost elegant. Thank you so much for this!

  7. Love that so much. I have been making this for years but never added Chia seeds!
    I wish you would do a cook book…

  8. I have made this many times. It is really delicious. Tonight dessert for your baked lamb recipe.

  9. Just made it this since my sister went strawberry picking this weekend and dropped off more strawberries than I knew what to do with. This marked the first time I did anything ever with rhubarb as well.

    Turned out fantastic!!! I was surprised by the slight tartness at first, but the sweetness of the strawberries and maple syrup balanced the dish perfectly. It’s delicious. It was easy to do and beautifully seasonal (always a plus!).

  10. In the crumble list of ingredients it says:
    “⅓ melted coconut oil – or olive oil or butter or ghee!”
    I’m assuming that’s 1/3 *cup*?

  11. Delicious. So easy and so yummy. I used golden syrup as I ran out of maple syrup and it tasted delicious. My whole family loved it. Definitely on my list for making again. Thanks

    1. Im so glad you liked it- we liked it too, but always nice to have a second opinion!!! Thanks jenny!

  12. Thank you for the reminder that it is rhubarb season! Oh how I love the tart flavor of rhubarb. This recipe looks SO good.