Strawberry Rhubarb Crisp

This vegan strawberry rhubarb crisp is super easy to make in under an hour and absolutely perfect for Summer!

Recipe Features

• vegan and can be gluten-free – works for those with dietary restrictions!
• freezes well – bake in advance and freeze for a delicious dessert ready for you at any time
• adjustable – swap out the fruits for other berries, apple or stone fruits
• extra-thick topping – we all know the topping is the best part, right?

Quick Note: While absolutely delicious, this is not my healthiest crisp recipe. It uses a cup of sugar and half a cup of butter. For lighter versions, try my oil-free blueberry crisp or grain-free vegan apple crisp.

Ingredients You’ll Need

• strawberries – fresh strawberries are best here
• rhubarb – rhubarb is the star of this recipe! Pick some from your garden or find it in stores during the Summer months.
• flour – use all-purpose flour, whole-wheat flour, spelt flour or a gluten-free flour blend
• rolled oats – rolled, old fashioned or large flake oats are best
• vegan butter – vegan butter works best in this recipe but it can be subbed with coconut oil if that’s all you have
• sugar – for a refined sugar-free recipe, use coconut sugar, otherwise any dry granulated sweetened works
• cornstarch – cornstarch thickens the rhubarb filling, it can be subbed with arrowroot powder if needed
• chia seeds – optional but they help thicken up the strawberry filling, which can be on the runny side without them

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Step by Step Instructions

Step 1. Make the filling by roughly chopping the strawberries and rhubard and adding to your baking dish. Add the cornstarch and sugar and mix until everything is coated. If you’re using the chia seeds, add them as well.

Step 2. Make the crisp topping by adding the ingredients to a bowl and using your hands or a pasty cutter to combine into a crumbly mixture.

Step 3. Add the topping mixture over top of the fruit in the baking dish and use your hands to spread and gently press down.

Bake for 45 minutes then let cool for 15 before serving warm with your favorite vanilla ice cream.

Recipe Tips and Notes

• You can use all rhubarb if you prefer. No need for chia seeds if you’re using all rhubarb.
• Rhubarb can be swapped for apple.
• Strawberries can be swapped for peaches, raspberries, blueberries, cherries, or a combo of any of these, up to 2 cups.
• The all-purpose flour can be subbed with spelt flour, whole-wheat flour or a gluten-free flour blend such as Bob’s Red Mill. I have not tested this recipe with oat flour, almond flour or coconut flour, although oat flour or almond flour should work.

Do I have to use chia seeds?

No. The crisp will still be delicious without them, however, strawberries release a lot of moisture when cooked, which can make the crisp filling quite mushy.

Chia seeds, much like in this blueberry chia jam, help to absorb the excess moisture from the strawberries and thicken the filling. They’re optional but they help make the filling thick and jammy rather than soupy.

Can I use frozen fruit?

I prefer fresh fruit in crisps and crumbles but frozen will work if needed. There’s nothing special you need to do if using frozen fruit, just proceed with the recipe as written using frozen instead of fresh fruit.

How to Store

• Refrigerator: Let cool completely then cover with foil or saran wrap and refrigerate up to 5 days.
• Freezer: Let cool completely then cover well with foil and freeze up to 3 months.
• Reheating: Reheat from the fridge in the microwave or oven until warmed to your preference. If frozen, thaw overnight in the fridge then reheat in the oven at 350 F for 20-25 minutes until heated through.

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Related Recipes

• Grain-Free Vegan Apple Crisp
• Oil-Free Healthy Blueberry Crisp
• No-Bake Mango Cheesecake
• Raw Vegan Carrot Cake
• Vegan Banana Oatmeal Bars

Extra strawberries and rhubarb? Try this yummy strawberry rhubarb oatmeal!

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