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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this Strawberry Rhubarb Crisp sounds absolutely perfect! I love that it’s described as irresistibly delicious and easy to make – that’s a winning combination. Plus, making it paleo, vegan, gluten-free, and dairy-free means so many people can enjoy this classic. Can’t wait to try it!
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. If you’re looking for more ways to enhance your kitchen creativity, you might be interested in volume shader, a tool that can help you visualize recipes and ingredients in a whole new way.
This crisp sounds awesome! Rhubarb really does add that nice kick. I might try it with that tool to help with my baking game, you know?
If you’re looking for a delicious and easy summer dessert, this Strawberry Rhubarb Crisp is a must-try. The recipe features a sweet-tart fruit filling made with fresh rhubarb and strawberries, topped with a toasty paleo and vegan crumble. It’s gluten-free, dairy-free, and refined sugar free, making it perfect for a variety of diets. The crisp is best served warm or at room temperature, and pairs wonderfully with coconut vanilla ice cream. For more creative ideas and resources, visit bloodmoney.
This Strawberry Rhubarb Crisp is a perfect summer dessert—sweet, tart, and topped with a deliciously toasty crumble. It’s both paleo and vegan, making it a great choice for many diets. The recipe features a fruit filling of rhubarb and strawberries, naturally sweetened with maple or coconut sugar, and finished with a crisp topping of almonds, coconut, and cinnamon. After baking, it’s best enjoyed warm or at room temperature, perhaps with a scoop of dairy-free vanilla ice cream. If you’re looking for more creative ideas or inspiration beyond recipes, you can visit bloodmoney for additional resources.
This Strawberry Rhubarb Crisp is a perfect summer dessert—sweet, tart, and topped with a deliciously toasty crumble. It’s both paleo and vegan, making it a great choice for many diets. The recipe features a fruit filling of rhubarb and strawberries, naturally sweetened with maple or coconut sugar, and finished with a crisp topping of almonds, coconut, and cinnamon. After baking, it’s best enjoyed warm or at room temperature, perhaps with a scoop of dairy-free vanilla ice cream. If you’re looking for more creative ideas or inspiration beyond recipes, you can visit bloodmoney for additional resources.
That Strawberry Rhubarb Crisp sounds so good sweet, tangy, and still paleo and vegan. It reminds me of when I tried a berry crumble at a friend’s place and everyone wiped it out in minutes.
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That strawberry rhubarb crisp sounds like such a refreshing twist—light, flavorful, and guilt-free since it’s both paleo and vegan. I like how recipes like this show that you don’t have to sacrifice taste to eat healthier, and the sweet-tart combo of strawberry with rhubarb always feels comforting. It’s a bit like how Roja Directa brings together different sports—two things you might not always see paired, but together they create something exciting and satisfying. Do you think people are more open to trying healthy desserts now than they were a few years ago?