This classic Strawberry Rhubarb Crisp is irresistibly delicious and easy to make! A sweet tart fruit filling is topped with a toasty crumble for a summer dessert that will make everyone come back for seconds. It’s paleo, vegan, gluten-free, dairy-free and refined sugar free.
Strawberry rhubarb season is in full swing and I was SO thrilled with how this simple crisp turned out!
I used a crisp topping similar to others I’ve used, like in this cherry crisp, and I think it’ll be my “forever” crisp recipe because everyone loves it every time.
This is my first official rhubarb recipe on the blog and it won’t disappoint. It adds a delicious tartness to the fruit filling without being too tart for the kiddos.
It’s perfect served slightly warm or at room temperature with or without a little dairy free ice cream on top!
P.S. – I have a paleo + vegan vanilla bean ice cream recipe if you’re looking for one!
What You Need to Make This Paleo + Vegan Strawberry Rhubarb Crisp
I divided the recipe into what you’ll need for the fruit filling, and crisp topping. Here’s everything you’ll need:
Filling:
- 1 lb rhubarb stalks, trimmed and sliced about 1/2” thick
- 1 lb strawberries, quartered
- 1/4 cup + 2 tablespoons maple sugar or coconut sugar
- 2 Tablespoons + 1 teaspoon arrowroot starch or tapioca
- 1 teaspoon pure vanilla extract
Topping:
- 1/2 cup almonds or other nuts, like walnuts
- 1/2 cup unsweetened coconut flakes or unsweetened shredded coconut
- 1/4 cup maple sugar or coconut sugar
- 1 cup blanched almond flour
- 1/3 cup refined coconut oil, solid
- 1 tsp pure vanila extract
- 1 tsp cinnamon
- 1/4 tsp sea salt
How to Make this Strawberry Rhubarb Crisp:
Preheat your oven to 350 degrees. You’ll need a 9” – 10” pie dish or baking dish for the crisp.
You can either mix the topping by hand or use a food processor to make it a bit easier.
Chop or process the almonds or other nuts until they resemble crumbs with larger pieces. If using flaked coconut, pulse that as well, if using shredded coconut, you can stir in it.
Add in the almond flour, maple or coconut sugar, vanilla, cinnamon and sea salt.
Stir or pulse in the coconut oil until the mixture is crumbly/slightly pasty, but don’t overmix. Place the topping mixture in the refrigerator while you prep the filling.
In a large bowl, combine the rhubarb, strawberries, maple sugar or coconut sugar, tapioca or arrowroot and vanilla. Stir until the sugar and tapioca are no longer visible.
Transfer the mixture into an 8” or 9” baking dish or pie dish.
Crumble the chilled topping mixture over the filling and bake in the middle rack of the preheated oven for about 40-50 minutes or until the topping is golden brown and the filling is bubbling.
Check halfway through to see if the topping is browning too much, and cover with aluminum foil, if needed.
Serving Strawberry Rhubarb Crisp
After baking, I recommend cooling the baking dish on a wire rack for about 30 minutes for the filling to set properly.
It’s best served warm or near room temperature. It might take an hour or longer to cool to room temperature, so time accordingly if you don’t want it too warm.
I love it with a scoop of coconut vanilla ice cream, but it’s delicious served alone. My kids love having the leftovers for breakfast!
To save the leftovers, cover with plastic wrap and store in the refrigerator for up to 3 days. You can reheat it in the oven, or toaster oven in a ramekin for individual servings.
Whether you bring this crisp to a summer gathering or just make it for your family, I know you’re going to love it!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Strawberry Rhubarb Crisp {Paleo, Vegan}
Strawberry Rhubarb Crisp {Paleo, Vegan}
Ingredients
Filling:
- 1 lb rhubarb stalks trimmed and sliced about 1/2” thick
- 1 lb strawberries quartered
- 1/4 cup + 2 tablespoons maple sugar or coconut sugar
- 2 Tablespoons + 1 teaspoon arrowroot starch or tapioca
- 1 teaspoon pure vanilla extract
Topping:
- 1/2 cup almonds or other nuts, like walnuts
- 1/2 cup unsweetened coconut flakes or unsweetened shredded coconut
- 1/4 cup maple sugar or coconut sugar
- 1 cup blanched almond flour
- 1/3 cup refined coconut oil solid
- 1 tsp pure vanila extract
- 1 tsp cinnamon
- 1/4 tsp sea salt
Instructions
-
Preheat your oven to 350 degrees. You’ll need a 9” - 10” pie dish or baking dish for the crisp.
Make the Topping:
-
You can either mix the topping by hand or use a food processor to make it a bit easier.
-
Chop or process the almonds or other nuts until they resemble crumbs with larger pieces. If using flaked coconut, pulse that as well, if using shredded coconut, you can stir in it.
-
Add in the almond flour, maple or coconut sugar, vanilla, cinnamon and sea salt.
-
Stir or pulse in the coconut oil until the mixture is crumbly/slightly pasty, but don’t overmix. Place the topping mixture in the refrigerator while you prep the filling.
Make the Filling:
-
In a large bowl, combine the rhubarb, strawberries, maple sugar or coconut sugar, tapioca or arrowroot and vanilla. Stir until the sugar and tapioca are no longer visible.
-
Transfer the mixture into an 8” or 9” baking dish or pie dish.
-
Crumble the chilled topping mixture over the filling and bake in the middle rack of the preheated oven for about 40-50 minutes or until the topping is golden brown and the filling is bubbling. Check halfway through to see if the topping is browning too much, and cover with aluminum foil if needed.
-
Serve warm or at room temperature with a scoop of coconut vanilla ice cream or whipped cream. Enjoy!
Nutrition
Want More Summer Fruit Recipes? Try One of These!
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Wow, this strawberry rhubarb crisp looks absolutely divine! 🍓 I really appreciate how you’ve kept it simple and clean—paleo, vegan, and still full of flavor. I made a similar crisp last summer but your version looks way more balanced, especially with that nutty topping. Can’t wait to try it!
By the way, I work with a tool called Addsubtitle, which helps creators like us translate and subtitle recipe videos into multiple languages. It’s perfect if you ever decide to make a video version of this recipe—especially for your global audience. Thanks again for the inspiration, and happy baking! 💛
This Strawberry Rhubarb Crisp looks absolutely mouthwatering! I love that it’s not only paleo, vegan, and gluten-free, but also free of refined sugars—making it a fantastic choice for anyone with dietary needs. The blend of tangy rhubarb and sweet strawberries sounds like the perfect balance, and I can’t wait to try it myself, especially with a scoop of creamy coconut vanilla ice cream on top. Thank you for sharing such a tasty and wholesome summer treat—can’t wait to dig in!
What a delightful recipe! As a pharmacist, I can’t help but appreciate the precision here—measuring 1 lb of rhubarb and strawberries is a lot like compounding a custom formula: it takes just the right balance to hit that perfect therapeutic (or in this case, flavour) window. That golden, toasty crumble reminds me of the satisfying crunch of a perfectly calibrated capsule coating—both bring the whole experience together.
Back home in Australia, rhubarb season is a highlight on the pharmacy lunch break too: our community pharmacy in Brisbane often stocks up the staff fridge with local produce, and I’ve seen colleagues swap leafy greens for jars of homemade crisps. There’s something wonderfully communal about sharing a bowl of this slightly-warm, tart-sweet dessert after a busy day filling prescriptions—it’s our own little post-shift ritual.
Finally, I love how this recipe caters to every dietary requirement—paleo, vegan, gluten-free, dairy-free—much like a good pharmacist tailors advice to each patient’s needs. Next time I’m on the weekend roster at my rural pharmacy out west, I’ll definitely be whipping this crisp up to remind us all that, whether compounding medicine or dessert, careful preparation and a dash of creativity make all the difference.
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What a delicious and perfectly balanced Strawberry Rhubarb Crisp! The sweet-tart filling paired with the toasty, cinnamon-spiced crumble is pure summer comfort. Your recipe hits all the right notes: easy, family-friendly, and packed withPaleo/vegan integrity. A must-make for gatherings and breakfast leftovers! Summer dessert game just leveled up. 🍓🌿✨ (79字) https://crazy-cattle.org
this Strawberry Rhubarb Crisp looks amazing! I’ve been craving something summery and this recipe is paleo AND vegan?! Definitely trying this weekend! Thanks for sharing!
Oh man, this Strawberry Rhubarb Crisp is just making my mouth water. I can almost smell that toasty crumble from here! And hey, if you’re feeling creative after devouring this, check out https://anyvideo.ai for some cool ways to bring your food snaps to life.
This strawberry rhubarb crisp looks absolutely delicious! The colors remind me of how AI can analyze food aesthetics too – just like how FaceratingAI evaluates facial beauty. The golden crumble topping looks particularly photogenic!
Rhubarb can be a bit like that weird uncle at family gatherings—you’re never quite sure if you’ll love it or just politely nod while swallowing your bite. But I gotta say, this crisp looks like it might just convert me! Who knew health food could look this good?
What a poetic dessert! The sweet-tart combination of strawberry and rhubarb could inspire an AI-generated poem. The contrast between the vibrant filling and crisp topping is like perfect verse and rhyme. AIPOEMGenerator could probably write an ode to this beautiful crisp!
Okay, this Strawberry Rhubarb Crisp recipe looks amazing! I love that it’s both paleo and vegan. Definitely gonna try making this for our next family get-together. Fingers crossed it turns out as good as it looks!
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