This strawberry rhubarb crisp recipe is so delicious! It is sweetened with maple syrup (no added sugar) and features a crumbly oat and almond flour topping. Vegan and Gluten-free.
Why You’ll Love This Rhubarb Crisp!
Here’s a new, healthier take on rhubarb crisp. We leave out the sugar and use fresh strawberries and maple syrup to sweeten it. Chia seeds soak up the juices while adding nutrients, fiber, and texture. And the almond flour-oat topping turns out perfectly golden crisp while being completely gluten-free! A healthier, vegan version of one of our favorite spring desserts.
- Wholesome ingredients. Fresh strawberry and rhubarb, superfood chia seeds, oats, and almond flour.
- No-sugar, Vegan and gluten-free. Dairy-free, and the almond flour and oats are naturally gluten-free! Chia seeds help thicken it, instead of using sugar.
- Bright spring flavor! A perfect use for an abundance of local rhubarb and strawberries!
Strawberry Rhubarb Crisp Ingredients
- Strawberries and rhubarb: If you can, use fresh and organic, local strawberries and rhubarb (about 4-5 rhubarb stalks). A great excuse to visit your local farmers market!
- Maple syrup: A perfect sweetener for this recipe that also helps bind everything together, while giving the dish a syrupy texture beneath the crumble.
- Chia seeds: Help soak up the juices in the dish, and they add fiber, antioxidants, protein, omega-3s, and other nutrients!
- Corn starch: Essential for thickening the sauce and binding the ingredients together. Arrowroot powder also works.
- Lemon juice: A bright addition that weaves in a touch of acidity to balance all of the delicious flavors!
- Vanilla: For a bit of extra sweetness with hints of woody flavor.
- Gluten-free rolled oats: Be sure to check the label for certified gluten-free oats. Perfect for giving the crumble a crisp, crunchy topping.
- Almond flour: Or sub oat flour, a gluten-free flour blend, or gluten-free all purpose flour for a gluten-free crisp.
- Melted coconut oil: Or use olive oil or vegan butter (or regular butter or ghee if not vegan).
- Ground cardamom: For a hint of peppery, piney flavor that pairs beautifully with the rhubarb and strawberries.
- Nigella seeds: Optional, but makes a pretty garnish and adds a boost of antioxidants!
How to Make the best Strawberry Rhubarb Crisp
Preheat oven to 375F.
Step 1: Make the filling. Wash and quarter the strawberries so each piece is about 1/2-inch thick. Slice fresh rhubarb into 1/2-inch slices. Add both to a large mixing bowl along with the maple syrup, chia seeds, cornstarch, lemon juice, vanilla, and pinch of salt. Mix well, then transfer to a greased 8×8 baking dish or 2-quart baking pan. (The pan in the photo below is 5×12.)
Step 2: Make the crumble topping. Add all of the crumble ingredients to a medium bowl and mix. Gently drop the mixture evenly over top of the baking dish without pressing down.
Step 3: Bake. Place the strawberry rhubarb crumble in the oven to bake uncovered for 40 minutes. The crisp is done when the top is golden brown and the edges are bubbly. You may need to continue baking 5-7 minutes. Let sit 15 minutes before serving.
Enjoy the glorious aromas that will waft from the oven! Serve the Vegan Strawberry Rhubarb Crisp warm in bowls with a scoop of your favorite vegan ice cream. Garnish with fresh mint, lemon zest, and a pinch of cinnamon if you wish!
Best Ice Cream Flavors to Serve with Rhubarb Crisp
Use our vegan ice cream if desired, or our homemade vanilla ice cream!
FAQs
Rhubarb has thick, celery-like stalks that are typically red or pink, but can sometimes be green. The leaves on rhubarb are toxic and should not be consumed. Rhubarb is treated like a fruit in baking due to its tart flavor! It pairs especially well with sweet fruits like strawberries.
Tart and tangy, rhubarb has a unique taste that some describe as a mix between green apple and lemon. Due to its high acidity, it is not usually eaten raw, but rather sweetened and baked in recipes like pies, crisps, and jams.
When in season (spring and early summer), you can find rhubarb in the produce section of most grocery stores. Farmers markets are a great place to find fresh, locally grown rhubarb. It’s also easy to grow in your own garden!
If you can’t find rhubarb, you can use another tart fruit like cherries or blackberries.
Of course! Pecans or walnuts would make a nice addition.
Storage
Store the rhubarb crisp in the refrigerator for up to 5 days.
It is easiest to leave it in the baking dish and wrap tightly with foil or plastic wrap. To keep the crisp topping, I like to poke holes in the foil to reduce moisture. Or simply store in an airtight container.
Leftovers are delicious cold and make a yummy breakfast!
This gluten-free rhubarb crisp is delicious as dessert, but truth be told, I love it warmed up for brunch too. Enjoy!
PS. For more Mother’s Day inspiration, take a peek at this Strawberry Breakfast Cake or these Strawberry Almond French Toast Muffins!
More Favorite Spring Desserts
Strawberry Rhubarb Crisp
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: vegan desserts
- Method: Baked
- Cuisine: Northwest
- Diet: Vegan
Description
Maple-Sweetened Strawberry Rhubarb Crisp with a crumbly oat-almond topping – a vegan, gluten-free dessert that highlights spring rhubarb.
Ingredients
- 16 ounces strawberries
- 4 cups rhubarb, chopped into 1/2 inch thick slices ( about 4-5 stalks)
- 1/2 cup maple syrup
- 4 tablespoons chia seeds
- 2 teaspoons corn starch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- pinch salt
Crumble
- 1 cup GF rolled oats
- 1 cup almond flour ( or sub other flour)
- 3 tablespoons maple syrup
- 1/3 cup melted coconut oil – or olive oil or butter or ghee!
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom- optional
- 1/4 teaspoon nigela seeds- optional
Instructions
- Preheat oven 375F
- 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)
- To make the crumble, place all ingredients in a medium bowl and mix really well.
- Lightly drop crumble evenly over the top and do not press down.
- 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.
- 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: 267
- Sugar: 20 g
- Sodium: 443.4 mg
- Fat: 11.5 g
- Saturated Fat: 7.9 g
- Carbohydrates: 36.4 g
- Fiber: 5.7 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Perfect strawberry rhubarb crisp! I made this for a potluck and it was a hit! I love the chia seeds. I used tapioca flour instead of cornstarch because it’s what I had on hand. I will definitely be making this again!
Great to hear Lorren!