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Strawberry Rhubarb Crisp

Crispy on the outside and vegan, gluten free and sweet on the inside? This Strawberry Rhubarb Crisp is all that and more! Did I mentioned refined sugar free?

lTS HEEEEERE! Rhubarb is popping up in my organic shops and markets and I can not be happier. Rhubarb is one of those ingredients that I just did not like growing up. There were several things I remember not loving for their strong flavour. Olives, grapefruit, fennel (not that we ever had fennel but it did take a while to grow on me!). I am grateful my ever expanding taste buds are still evolving. I wonder what they will latch on to next? But let us stay focused.. rhubarb..

I found my rhubarb at a local shop in Kensington Market here in Toronto and the chap who runs the place informed me that it was of the sweet and not bitter variety. Well dare I say rhubarb is the very design of bitter but to be honest he was right! This new young rhubarb was sweet and oh so delicious. I am going back for more today. I have a scone recipe I need to revisit and just waiting for some rhubarb to make!

Rhubarb tends to be bitter. Even the sweetest variety leans that way. That is why strawberries usually make an appearance. Strawberries are normally sweet so they balance each other out. I had only a few strawberries sitting in my fridge so that is why this crisp was born. I can’t wait to share the recipe so without further ado…

a metal scalloped bowl with strawberry rhubarb crisp and a scoop of vanilla ice cream
a metal scalloped bowl with strawberry rhubarb crisp and a scoop of vanilla ice cream

Strawberry Rhubarb Crisp

Teri-Ann Carty
Crispy on the outside and vegan, gluten free and sweet on the inside? This Strawberry Rhubarb Crisp is all that and more! Did I mentioned refined sugar free?
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour
Course Desserts & Sweets

Equipment

  • 8x8 inch pan
  • oven

Ingredients
  

  • 4 cups rhubarb (chopped)
  • 8 strawberries (sliced)
  • 1 tbsp Lakanto
  • 1½ cups oats
  • ¼ cup desiccated coconut
  • ¼ almond flour
  • ¼ cup gluten-free flour
  • ¼ cup coconut sugar
  • ½ cup vegan butter (melted)
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ½ cup roasted almonds (chopped)
  • ½ tsp salt

Instructions
 

  • Preheat the oven to 375. Grease a baking dish. 8x8, round or oblong like mine.
  • Cut rhubarb and slice strawberries. Spread into a prepared dish and sprinkle with lakanto (or sugar of choice). I let my fruit macerate in their juices for 2 hours.
  • In a separate bowl place crisp Ingredients and mix thoroughly using your hands if needed. Spread topping all over your fruit and place in a preheated oven. Bake for 45 minutes. I checked at 40 and left it in for the final 5 minutes.
  • Allow to cool on a wire rack for 15 minutes before eating. Serve with coconut whip or vanilla ice-cream.
Keyword crisp, dairy free, gluten free, plant based, refined sugar free, rhubarb, strawberry, vegan

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