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This Healthy Strawberry Rhubarb Crisp is filled with fresh strawberries and rhubarb and topped off with a gluten-free crisp topping. It’s easy to make, the perfect combination of tart and sweet, and even healthy enough to eat for breakfast!
A healthy crisp recipe everyone will love
One dessert I absolutely love making during the summertime is a crisp. Unlike a pie, it’s SO easy to throw together and is always a crowd pleaser. Crisps are made with a base of fruit and topped off with an oat crumble topping, like this Healthy Apple Crisp. It then gets baked up to crispy perfection!
Strawberry and Rhubarb is a match made in heaven, like in my Strawberry Rhubarb Chia Pudding. This healthy strawberry rhubarb crisp is no exception! It’s one of those recipes that is perfect to throw together last minute when you need an easy dessert, and it’s perfect to serve during the summertime.
This crisp is sweetened with coconut sugar, and the crisp topping is made with a mix of gluten-free whole oats and almond flour, so it’s healthier than your average crisp.
Why you’ll love this recipe
- All you need to make this crisp is a handful of simple ingredients, a mixing bowl, a food processor (optional), and a baking dish.
- The combination of sweet summer strawberries and tart rhubarb is to die for! This combination is also fantastic is this Strawberry Rhubarb Chia Pudding!
- This crisp recipe is easily adaptable and can be made with frozen fruit if needed, or any fresh fruit you have on hand like berries, peaches or apples.
How to make a healthy strawberry rhubarb crisp
Cut up the strawberries and rhubarb into small pieces, then add some coconut sugar, orange juice and cornstarch tossing it all together.
Mix the crisp topping ingredients together in either a food processor or just a large bowl using your hands until it’s crumbly.
Evenly spread the berry mixture into your baking dish.
Sprinkle the topping all over on top of the fruit.
Bake at 375 degrees F for 45-50 minutes, then let cool for at least 15 minutes before serving.
Recipe tips and variations
- Use fresh strawberries and rhubarb for best results.
- Make sure to mix the cornstarch with the orange juice before adding it to the fruit to help it dissolve and avoid having any little cornstarch clumps in the crisp.
- To make this crisp paleo, substitute the oats with crushed walnuts or pecans.
- You can use any fruit you have on hand to make this recipe like apples, peaches, cherries or any type of berry!
More summer dessert recipes to try
If you tried this Healthy Strawberry Rhubarb Crisp or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Healthy Strawberry Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 mins
- Yield: 6 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This crisp is the perfect recipe for a simple and healthy summer dessert!
Ingredients
Filling
- 3 cups strawberries, cut in halves
- 2 cups rhubarb, cut into 1-inch pieces
- 1/3 cup freshly squeezed orange juice
- 3 tbsp cornstarch
- 1/4 cup maple syrup
Crisp topping
- 1/2 cup gluten-free rolled oats
- 1/2 cup almond flour (can substitute cassava flour, or gluten-free flour)
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup vegan butter, cut into cubes (can sub coconut oil)
Instructions
- Preheat the oven to 375 degrees F.
- Add the chopped strawberries and rhubarb to a large mixing bowl. Mix the orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.
- In a food processor, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.
- Pour the fruit mixture into an 8×8 inch baking dish then add the crumble topping.
- Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.
Notes
Use fresh strawberries and rhubarb for best results.
Make sure to mix the cornstarch with the orange juice before adding it to the fruit to help it dissolve and avoid having any little cornstarch clumps in the crisp.
To make this crisp paleo, substitute the oats with crushed walnuts or pecans. You can use any fruit you have on hand to make this recipe like apples, peaches, cherries or any type of berry.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 215
- Sugar: 17g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3.5g
- Protein: 2.5g
Was looking for a healthy rhubarb recipe. So many are very heavy with sugar especially. This perfectly filled the bill! Kudos!
Happy you enjoyed! 🙂
Great way to use up strawberries that are getting old. Really delicious warm or cold.
Absolutely fantastic recipe. Major hit. I made it once with rhubarb and strawberries and again a couple of days later with blueberries and raspberries. Both were amazing. Thank you!
Happy you enjoyed it Craig!
We have a strawberry allergy, Is there another fruit that would pair well?
Hi Mary, peaches would work well!
I used coconut oil and this recipe was amazing, Everyone loved it!
Happy you enjoyed it!
Hi, This looks delicious! I was wondering if I could freeze the crumble once it was made?
Hi Emma, you can freeze it-however keep in mind the filling may become a little bit watery after being defrosted!
Would this work with an alternative to coconut sugar? Stevie or monk fruit? Asking because I haven’t seen this in our baking isle where I live. Concerned I won’t be able to find any.
Hi Ashley, those will work. Alternatively, you can just use regular sugar or brown sugar.
Delish and not overly sweet! Enjoying it now on Greek yogurt. Thanks!
Thanks Linda! Happy you enjoyed 🙂
Absolutely delicious! Thank you for sharing this recipe.
Thanks for the review Monique! Glad you enjoyed 🙂
Great recipe definitely a keeper for a healthy alternative to strawberry rhubarb recipes. I subbed almond flour for oat flour and I didn’t have corn starch but used arrowroot rather. When it cooled it did have a gummy consistency. Wonder if that happens too when you use cornstarch? Great flavours!! Love your recipe!!
Thanks Krys! The gummy consistency may likely be due to the arrowroot and ingredient substitutions. With cornstarch there is no gummy consistency at all