Strawberry Rhubarb Crisp
Strawberries and rhubarb baked with a crumbly, nutty topping is the perfect easy springtime dessert. This strawberry rhubarb crisp is made with healthier ingredients and is gluten-free, grain-free, vegan, low-sugar, and paleo.
Strawberry rhubarb pie is such a classic springtime dessert that many of us grew up enjoying. I remember loving it as a kid and being so intrigued by the interesting vegetable-fruit that is rhubarb. I have to tell you though, I like fruit crisps so much better than pies. With crisps, you can really experience the fruit without it being weighed down by so much starchy, buttery, heavy pastry. I’ve been really excited for strawberry season lately, and have got to get some going in the garden. We’ve been eating strawberries straight from the carton and packed in lunch boxes, but I wanted to make something special with them too.
This strawberry rhubarb crisp was such a hit with my whole family. It’s easy to make (much easier than a pie), and on the healthy side for a dessert. It’s gluten and grain free, vegan, paleo, and doesn’t have any refined sugars. Crumbly almond flour and walnut crisp topping sits over strawberries and rhubarb that cook down into a beautiful, warm, pink filling. It’s one of those desserts that tastes delicious but doesn’t make you feel terrible afterward. I hope you’ll try it this spring!
Strawberry and rhubarb season is just around the corner! The season starts mid-April and runs through the summer. If you haven’t used rhubarb before, make a point of picking some up when you see it popping up in markets. Rhubarb is technically a vegetable, but most consider it a fruit, and it really tastes like a fruit when it is cooked. Rhubarb stalks look a bit like celery, only they vary in color from red to green. The leaves of rhubarb are actually poisonous, so you’ll just want the stalks.
As I’m posting this recipe very early in the season, I wasn’t easily able to find fresh rhubarb, and opted for frozen instead. You can find sliced rhubarb sold in bags with the other frozen fruit. I got mine at Sprouts. These beautiful strawberries, on the other hand, I picked up from our local organic produce stand.
Crisp topping is traditionally made with flour and sugar with butter mixed in to form a crumble. I think this version with almond flour, nuts, coconut, and coconut sugar tastes even better. If you love oat crisp topping, feel free to swap out the coconut for old fashioned oats, just know that it won’t be grain free and may not be gluten-free unless you use certified gluten free oats.
Coconut oil or dairy-free butter gets rubbed into the dry crisp topping ingredients. This topping is already really tasty. I had to restrain myself from nibbling it straight from the bowl. Coconut oil works to hold this crisp topping together, but I prefer the classic flavor of butter. My favorite is Miyoko’s vegan butter, which is made with coconut oil and cashews but tastes, melts, and bakes just like butter.
The strawberry rhubarb filling is nothing more than strawberries, sliced rhubarb, a squeeze of orange juice, and a bit of starch (I use arrowroot) to thicken the juices. Dump the crumble topping on and it’s ready for the oven.
An hour later, the most delicious, bubbly, pink, naturally sweet springtime dessert. It doesn’t get much simpler, and I’m all about pure and simple when it comes to food.
Strawberry rhubarb crisp is delicious served alone or topped with ice cream or whipped coconut cream. Considering the ingredients are so healthful, I’d even eat it for breakfast with a little yogurt.
Are there any other types of fruit crisps you’d like me to share? Let me know and I’ll try to make it happen!
- 4 cups rhubarb, cut into 1-inch pieces (fresh or frozen)
- 4 cups quartered strawberries
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 2 tablespoons arrowroot
- 1 cup almond flour
- 2/3 cup shredded coconut
- 1 cup chopped walnuts
- 1/2 cup coconut sugar
- 1/2 teaspoon sea salt
- 4 tablespoons vegan butter such as Miyoko's (or coconut oil)
- 2 tablespoons maple syrup
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the rhubarb, strawberries, orange juice and zest. Sprinkle the arrowroot over the top and stir in. Transfer mixture to a 9 x 11 inch baking dish.
- To make the crisp topping, add the almond flour, coconut, walnuts, coconut sugar and sea salt to a medium bowl and stir to combine. Add the butter or coconut oil an stir in until a crumbly texture is achieved. The best way to do this is to use your fingers to rub the butter into the dry ingredients. Stir in the maple syrup. Pour the topping over the fruit.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake another 30 minutes, checking to make sure the topping isn't getting too brown. If it is, just place the foil back on until the crisp is finished. Serve warm with ice cream, if desired.
I tested this recipe with both coconut oil (as seen in the video) and vegan butter (not melted). I found a more desirable flavor and texture with the vegan butter.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 325Cholesterol: 0mg