Nothing says “Spring is here!!” like the arrival of California strawberries and rhubarb. And this strawberry-rhubarb crisp makes the absolute most AMAZING combination of these two flavors!
I mean, despite my absolute love (obsession?) with chocolate, I’m going for the strawberry-rhubarb crisp EVERY night in Spring and Summer.
Hands down.
No question.
So, wanna know my secrets for making this absolute joy of a springtime dessert?
Here are my tips for making Strawberry-Rhubarb Crisp:
Show Me The Fruit
Why, you may wonder, do I have two different options for the amount of fruit? Well, it really depends on the fruit-to-crisp ratio you like. You can make this crisp with as little as 6 cups or as much as 8 cups of fruit total (I used 8 for the version in the pics). I like to keep the strawberries a little bit more than the rhubarb for the sweetness but you could do half and half, if you’d like. As an aside, you can use this recipe for any type of fruit: peaches, cherries, mixed berries, plums…the sky’s the limit!
You’re So Sweet
Here’s the thing with sweeteners: you may need less, depending on how sweet your fruit is – especially if you’re swapping fruits and not adding a tart ingredient like rhubarb. When making desserts that are refined sugar-free, I like to use either a fruit juice (like the OJ listed below) or, for a sweeter option, 100 % pure maple syrup. Try the recipe as-is or adjust to your liking.
Tapioca
Tapioca are the little grains found in an old-school box in the baking aisle of pretty much every grocery store in America. Using this style gives you a jammy consistency with a little texture. You can substitute Tapioca Flour or Arrowroot Powder, if you prefer, to give it a smoother texture. Just be sure to mix it in well (or mix the flour/powder with a little of the orange juice before adding to the fruit) so that there aren’t any lumps.
By the way, I made a half-batch version of this recipe on YouTube a while back. You can check it out here.
Et, voila, mes chères! I hope you enjoy this delicious taste of Spring
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Strawberry-Rhubarb Crisp
- Prep Time: 20 Mins
- Cook Time: 40 Mins
- Total Time: 1 hour
- Yield: 18 Servings 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
Filling
4–5 C. Strawberries, hulled and sliced
2–3 cups Rhubarb, thinly sliced
1 TB Lemon Juice + zest from one lemon
¼ C + 2 TB Tapioca (see note)
¼ C. Freshly squeezed orange juice (or more maple syrup)
¼ tsp Freshly Ground Nutmeg
Pinch Cinnamon
Topping
¾ C. Almond Flour
¾ C. Quick Cooking Oats
1 ½ tsp Ground Cinnamon
3/8 tsp salt
3/8 C. Coconut Oil, melted
Instructions
- Preheat oven to 375 degrees.
- To make the filling, mix all ingredients and let stand for 15 minutes.
- To make the topping, whisk all dry ingredients together. Stir in coconut oil and maple syrup. Add pecans and set aside.
- Once 15 minutes is up, put filling in a 9×12-inch pan. Spoon topping over the filling and bake for 30- 45 minutes, until filling is bubbling and topping is browned. If topping is browning too quickly, tent with foil until filling is ready. This tastes AMAZING with my vegan vanilla ice cream. Just sayin’.
Notes
Note: I like to use Tapioca for this recipe (i.e. the small granules). You can replace with tapioca flour or arrowroot powder, if preferred.