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Strawberry Rhubarb Crisp Recipe

Maple-Sweetened Strawberry Rhubarb Crisp with a crumbly oat-almond topping - a vegan, gluten-free dessert that highlights spring rhubarb.

4.8 from 153 votes
60 mins
Total Time
8
servings
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Strawberry Rhubarb Crisp

How to Make the Best Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is the perfect way to celebrate spring produce with a dessert that’s both wholesome and indulgent. The combination of sweet strawberries and tart rhubarb creates a beautifully balanced filling, while the maple syrup adds a depth of flavor you won’t find with refined sugar. Best of all, this crisp is naturally vegan and gluten-free without sacrificing any of that comforting, crumbly goodness.

The secret to this recipe lies in the chia seeds, which work alongside a touch of cornstarch to thicken the fruit filling into a jammy, luscious base. The oat-almond crumble topping bakes up golden and crispy, providing the perfect textural contrast to the soft, bubbling fruit beneath. A hint of cardamom adds an unexpected but welcome aromatic note that makes this crisp truly special.

Serve this warm with a scoop of vanilla ice cream or a dollop of coconut whipped cream for the ultimate spring dessert. It’s equally delicious the next morning alongside your coffee—if there’s any left, that is.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Maple-Sweetened Strawberry Rhubarb Crisp with a crumbly oat-almond topping - a vegan, gluten-free dessert that highlights spring rhubarb.

4.8 from 153 votes
CourseDessert
CuisineNorthwest
Keywordrhubarb crisp, strawberry rhubarb crisp, vegan crisp recipes, vegan rhubarb crisp, vegan strawberry crisp
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings8 servings
Calories267kcal
AuthorRare Ivy
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Ingredients

Fruit Filling

Crumble Topping

Instructions

Prepare the Filling

  1. Preheat oven to 375°F.
  2. Wash and quarter the strawberries. If very large, quarter again, so each piece is roughly ½ inch thick. Slice the rhubarb into ½ inch slices.
  3. Place both in a bowl and add the maple syrup, chia seeds, cornstarch, lemon juice, vanilla, and a pinch of salt. Stir well.
  4. Place in a greased 8x8 baking dish or 2-quart baking dish.

Make the Crumble and Bake

  1. To make the crumble, place all topping ingredients in a medium bowl and mix really well.
  2. Lightly drop crumble evenly over the top and do not press down.
  3. Place in the oven, uncovered for 40 minutes. If the top is golden and the edges are bubbly, it's time to take it out.
  4. Otherwise, continue baking for 5-7 more minutes. Let sit 15 minutes before serving.

Notes

  • This recipe is naturally vegan and gluten-free.
  • The chia seeds help thicken the filling as an alternative to traditional thickeners.
  • For best results, use fresh rhubarb when in season (spring through early summer).
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