Looking for a healthy twist on a classic dessert? This Strawberry Rhubarb Crisp is bursting with fresh fruit flavours and topped with a crunchy, wholesome crumble that I just know you’ll love!
Rhubarb season is in full swing here in BC! I really do love seeing fresh piles of it at the local grocery stores and markets. I think it might have something to do with the bright red and green hues. Or how the stalks just look like a different coloured celery which I find pretty dang cool.
I’m not going to lie though – I’ve never cooked with rhubarb before moving to the Island. I just never really saw it around much in Toronto. And I have to admit that for like the first few years of living here, I was kinda scared of it. It was new to me! I’m all like “what the heck am I supposed to do with red celery?!?!”
Well, you know that famous saying…. “if only I knew then what I know now”… I’d probably be screaming from the rooftops that you make damn sure you use it to make a freshly baked strawberry rhubarb crisp. That’s what you do with red celery!!!
In all seriousness, this rhubarb and strawberry crisp is THE dessert of the season! When you bake rhubarb, it transforms from firm and crunchy to soft and juicy, especially when paired with sweet, ripe strawberries. It’s loaded with vitamins and antioxidants, so you’re getting a little health boost with every bite.
So, next time you’re cruising through the farmers’ market, don’t just walk past those bright red stalks. Grab a bunch and get ready to whip up a strawberry rhubarb crisp that’ll have everyone asking for seconds (and the recipe!).
WHAT YOU’LL NEED TO MAKE STRAWBERRY RHUBARB CRISP
Each ingredient in this strawberry rhubarb crisp has its own special role, contributing to a dessert that’s not only delicious but also wholesome and nourishing. My favourite part (other than the smell that fills the house while it bakes, of course!) is tasting all of these wonderful flavours and textures coming together in one dish!
Let’s talk about each ingredient in a little bit more detail down below:
- Rhubarb: This vibrant, tart vegetable (yep, it’s a veggie!) adds a tangy kick to our crisp. When cooked, it softens beautifully and balances the sweetness of the strawberries perfectly. If you’ve never tried rhubarb before, you’re in for a real treat!
- Strawberries: Sweet, juicy, and perfect for summer, strawberries are the star of this crisp. They pair wonderfully with rhubarb, creating a delightful sweet-tart combination that’s hard to resist.
- Maple Syrup: We’re keeping things natural here! A touch of maple syrup sweetens our filling without refined sugar. Feel free to use honey instead, if you prefer. Both options add their unique flavour notes – honey with its floral sweetness, and maple syrup with its rich, caramel undertones.
- Lemon Juice: A splash of lemon juice brightens up the fruit filling and enhances the natural flavours of the strawberries and rhubarb. Plus, it adds a subtle zing that makes the whole dessert pop! Therefore, freshly squeezed lemon juice works best in this recipe.
- Cornstarch: The secret weapon for a perfectly thickened filling. It ensures that our crisp isn’t too runny, giving us that lovely, gooey texture we all crave in a fruit crisp. So, don’t skip it!
- Vanilla Extract: Just a teaspoon of vanilla extract infuses the filling with a warm, aromatic flavour. It pairs perfectly with the strawberry and rhubarb.
- Rolled Oats: These whole grains make up the bulk of our crisp topping, providing a wonderful chewiness and heartiness. They’re also packed with fiber, making our dessert a bit more healthy and wholesome.
- Almond Flour: Adds a nutty flavour and tender texture to the topping. It’s also gluten-free, making this crisp a great option for those with dietary restrictions.
- Pecans: Adds extra crunch and a delightful nutty flavour to the topping. I used chopped pecans however almonds also work great, so use whichever you prefer or have on hand.
- Shredded Unsweetened Coconut: For a hint of tropical flair, shredded coconut is mixed into the topping. It toasts up beautifully in the oven, adding an extra layer of flavour and texture.
- Coconut Oil: Melted coconut oil binds our topping together while adding a subtle coconut flavour. It’s a healthier alternative to butter and keeps this strawberry rhubarb crisp dairy-free.
- Cinnamon: A dash of cinnamon in the topping brings warmth and depth to the dessert. It’s a classic spice that pairs perfectly with the fruity filling.
- Salt: Just a pinch of salt balances out the sweetness and enhances all the flavours in this strawberry rhubarb crisp recipe. It’s a small but mighty addition that really makes a big difference.
KEY TIPS FOR THE PERFECT STRAWBERRY RHUBARB CRISP
You can find full instructions for how to make this healthy recipe for strawberry rhubarb crisp in the recipe card down below, but here are a few quick tips to keep in mind:
- Fresh is best! Always go for fresh strawberries and rhubarb if you can. The fresher the fruit, the more vibrant and delicious your crisp will be. Farmers’ markets are a great place to find the juiciest berries and the most tender rhubarb (at least here in BC!)
- Even pieces matter. Chop your rhubarb and strawberries into uniform pieces. This ensures they cook evenly and you get a perfect bite every time. No one wants a chunk of huge and raw rhubarb ruining their ~flawless~ dessert vibes!
- Before transferring your strawberry rhubarb crisp to the baking dish, take a moment to ensure that both the fruit filling and the crisp topping are thoroughly mixed. For the filling, make sure the honey or maple syrup evenly coats every piece of fruit, and for the topping, mix until all the oats, nuts, and coconut are evenly distributed. This step ensures that every bite is packed with balanced flavours and textures, guaranteeing a perfectly delicious dessert in every single bite!
- Don’t skip the thickener. Cornstarch might seem like a tiny ingredient, but it’s crucial. It thickens up the fruit juices, so your crisp isn’t swimming in a soupy mess. Mix it well with the fruit to avoid any clumps.
- Balance the sweetness. Taste your fruit mixture before baking. If your strawberries are super sweet, you might want to dial back the honey or maple syrup a bit. Adjusting the sweetness to your preference makes a big difference!
- Feel free to play around with the nuts in the topping. Almonds and pecans are classics, but walnuts or even hazelnuts can add a fun twist. EXTRA TIP: If time allows, toast them lightly beforehand for an extra flavour boost!
- After pouring your fruit filling into the baking dish, use a spoon or your clean hands to gently spread the oat topping evenly over the entire surface. This ensures that every bite of your strawberry rhubarb crisp has that perfect balance of crunchy oat goodness and fruity filling. Plus, it makes for a beautiful presentation when it comes out of the oven!
- Go for the gold(en) brown. Keep an eye on your crisp as it bakes as all ovens are different and total baking time may vary. The topping should be golden brown and crisp, but not burnt. If it starts browning too quickly, cover it loosely with foil to prevent over-baking.
- Let your crisp cool for about 10 minutes before digging in. Tempting, I know. But, this helps the filling set a bit and makes it easier to serve. Plus, it’s a great excuse to savour the amazing aroma wafting through your kitchen!
- Serve it right. This crisp is amazing on its own, but serving it with a scoop of vanilla ice cream, a dollop of Greek yogurt, or a splash of cold almond milk takes it to the next level. Trust me, it’s a game-changer and the hot and cold contrast can’t be beat! EXTRA TIP: If you have any leftovers (doubtful!), store them in the fridge. They make for a fantastic breakfast with a bit of yogurt or even a quick snack straight from the baking dish. Reheat gently in the oven to bring back the crispiness.
- Don’t be afraid to play around with the ingredients and make this strawberry rhubarb crisp your own! If you prefer a less sweet topping, reduce the honey or maple syrup a bit. Or, if you’re feeling adventurous, add a pinch of nutmeg or some orange zest for a unique twist.
FREQUENTLY ASKED QUESTIONS
Your strawberry rhubarb crisp might be runny if there’s excess moisture in the fruit, inadequate thickening agent like cornstarch, or if it hasn’t baked long enough. Ensure fruit is properly drained and mixed with enough thickener before baking until bubbly to achieve the perfect consistency.
In casual terms, the main difference lies in the topping: a crisp typically includes oats and sometimes nuts for a crunchier texture, while a crumble has a more streusel-like topping with flour, butter, and sugar. Both delicious, just choose based on your texture preference!
No, it’s not necessary to soak rhubarb before baking in this recipe. Simply chop it and mix it with other ingredients. Soaking can make it mushy. So, let the fresh rhubarb shine in your crisp with its natural texture and tangy flavour!
Store leftover strawberry rhubarb crisp in an airtight container in the fridge for up to 3 days. To maintain its crispiness, reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Enjoy it as a delicious dessert or even a sweet breakfast treat!
Yes, you can freeze unbaked rhubarb crisp. Prepare it in a freezer-safe dish, cover tightly with foil or plastic wrap, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed. This makes it perfect for meal prep or saving seasonal flavours for later!
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STRAWBERRY RHUBARB CRISP
Looking for a healthy twist on a classic dessert? This Strawberry Rhubarb Crisp is bursting with fresh fruit flavours and topped with a crunchy, wholesome crumble that I just know you'll love!
Ingredients
FOR THE FILLING
- 3 cups Rhubarb, chopped
- 3 cups Strawberries, hulled and halved
- 1/3 cup Maple Syrup or Honey
- 1 tbsp Lemon Juice
- 1 tbsp Cornstarch
- 1 tsp Vanilla Extract
FOR THE TOPPING
- 1 cup Rolled Oats
- 1/2 cup Almond Flour
- 1/4 cup Chopped Nuts (such as almonds or pecans)
- 1/4 cup Shredded Unsweetened Coconut
- 1/4 cup Coconut Oil, melted
- 1/4 cup Maple Syrup or Honey
- 1 tsp Cinnamon
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish.
- In a large bowl, combine the rhubarb, strawberries, maple syrup (or honey), lemon juice, cornstarch, and vanilla extract. Mix well until the fruit is evenly coated.
- In another bowl, combine the rolled oats, almond flour, chopped nuts, shredded coconut, melted coconut oil, maple syrup (or honey), cinnamon, and salt. Stir until the mixture is well combined and crumbly.
- Add the fruit filling to the greased baking dish. Then sprinkle the topping evenly over the fruit mixture.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling. Allow the crisp to cool for about 10 minutes before serving. Enjoy it warm on its own or with a scoop of yogurt, ice cream, or a dollop of whipped cream for an extra treat.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 82mgCarbohydrates: 34gFiber: 4gSugar: 21gProtein: 4g
Nutrition is only an estimate and calculated using Nutritionix.
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