Strawberry Rhubarb Crisp (Gluten Free & Vegan Friendly) – This gorgeous strawberry rhubarb crisp is the perfect blend of tart and sweet. With bright color and even better flavor, it’s the perfect sweet treat!
So, I have a crush on strawberry rhubarb things. Like, a big one.
It’s one of those classic combinations for me, kind of like my thing with chocolate and cherries (see this smoothie or these energy bites), or my undying love for chocolate and berries (ahem–this tart) or lemon and berries (muffins, cake, you name it).
Strawberries and rhubarb are a match made in heaven. The tartness from the rhubarb pairs so beautifully with the melting sweetness of the strawberries and the color (THE COLOR!) is so pretty.
Top all that bright, beautiful goodness with a delicious crispy crumble topping, and it’s basically a spring match made in heaven.
I LOVE that you can use fresh or frozen fruit (or a combination!) here with amazing results. Rhubarb has a relatively short fresh season (usually in the March-May window, but just for a few weeks), so it’s sometimes helpful to keep your eyes open for frozen. I can get frozen rhubarb from Sprouts year round, and pair it with fresh or frozen strawberries (whichever is on sale or in season!).
This is one of those awesome flexible recipes that you can adapt a lot of different ways. You can use coconut oil and agave for a vegan option, or swap in butter, ghee, or vegan butter for the fat. You can make an all gluten free crisp topping, or not. I love that it’s easy and looks so beautiful when it’s finished.
I don’t want to tell you how to live your live, but a little dollop or whipped coconut cream or ice cream on top really makes this sing!
Notes on Strawberry Rhubarb Crisp
Let’s Talk Oats. If you’re gluten free, it’s important you use certified gluten free oats for this recipe. If not, you can use any brand you like, just be sure they’re rolled/old-fashioned and not quick-cooking or steel-cut.
Tips for using frozen fruit. Since you’ll be mixing the frozen fruit with cornstarch/arrowroot, some honey and juice, you want the fruit to be soft enough to stir. (Otherwise, the honey will just seize up like a lump and won’t blend in.) Just let the frozen fruit sit out for a few minutes to soften (or pop it in the microwave for a bit just to soften slightly). This will help you as you mix the filling ingredients.
Aren’t gluten free? No problem. You can still use the almond flour, or you can swap in white flour instead of the almond flour if you prefer.
Can’t do citrus? You can add a few tablespoons of apple juice instead. The juice adds just a little brightness and sweetness. While I prefer the brightness of citrus, apple juice will also do the job.
Want to turn this into a pie? Just tuck this filling into a pie crust (like this gluten free one or this traditional one), sprinkle with the crumble topping, and bake at 350 degrees for 50-60 minutes, or until the crust is golden around the edges and the filling is bubbling.
Love This? You Might Also Love…
- Triple Berry Crumble Pie (Gluten Free & Vegan)
- Peach Berry Crisp (Gluten Free & Vegan)
- Cider Caramel Apple Crisp (Gluten Free & Vegan)
This strawberry rhubarb crisp is tough to beat. The perfect blend of sweet and tart with a beautiful crispy crumble on top! You can use fresh or frozen fruit (or a combination!) for this recipe.
For the Strawberry-Rhubarb Filling:
- 3 cups strawberries, halved if large
- 3 cups rhubarb, sliced
- 1/4 cup orange juice
- 1/3 cup honey or agave
- 2 Tbsp arrowroot or cornstarch
For the Crumble Topping:
- 1 cup rolled oats (gluten free if needed)
- 1/2 cup sliced almonds*
- 1/4 cup almond flour*
- 3 Tbsp coconut oil or butter,* softened
- 4 Tbsp maple syrup
- 1/2 tsp ground cinnamon
- pinch salt
PREHEAT THE OVEN to 350 degrees F.
MAKE THE FILLING – In a large bowl, combine strawberries, rhubarb, orange juice, honey/agave, and arrowroot/cornstarch. Stir to combine. Pour into a 2 quart (8×8″) baking dish.
MAKE THE CRUMBLE TOPPING – In a medium bowl, combine oats, almonds, almond flour, coconut oil/butter, syrup, cinnamon, and salt. Stir until mixture comes together in clumps. Sprinkle crumble topping over the strawberry-rhubarb mixture.
BAKE at 350 degrees for 45-55 minutes, or until topping is golden and the filling is bubbling. (The filling will look a little translucent and jammy around the edges.) Let cool at least 10-20 minutes before serving to allow the filling to thicken slightly. Serve with ice cream for best results!
*SUBSTITUTIONS – You can substitute additional oats or pecans in place of the almonds if you can’t have them, and white/gluten free flour for the almond flour if needed. You can also choose coconut oil, butter, ghee, or vegan butter for your fat. If you can’t have citrus, you can use apple juice in place of the orange juice.
GLUTEN FREE NOTES – Be sure to use certified gluten free oats if needed. I like Bob’s Red Mill or Trader Joe’s brands.
TIPS FOR FROZEN FRUIT – If you’re using frozen fruit (or a combination of frozen and fresh), be sure to let the frozen fruit thaw slightly before using. This will help the filling mix together better so that the honey/agave doesn’t seize up in a clump. It doesn’t have to be totally thawed, but at least slightly softened will help.
- Calories: 237kcal
- Sugar: 22g
- Sodium: 42mg
- Fat: 11g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0