Rhubarb season is in full swing around here! I decided that the first thing I would bake this year is this strawberry rhubarb crisp recipe and I’m sharing it below if you need a new rhubarb recipe to try!
Rhubarb season is fully underway here and I have intentions of making the most of it this year. I didn’t quite find the time to harvest quite as much from the garden last year as I wanted to and before I knew it, the rhubarb was kind of past its peak and not as appetizing anymore. We all love the idea of rhubarb in our family and really get excited about the whole process of growing it and waiting for it to be ripe, but I have to admit that lately it seems like Kennedy and I are the only ones who actually eat it. So Chris and Jack are typically the ones assigned to harvesting it, I do the baking, and Kennedy helps me with the eating. I love this recipe because it’s totally a desert, but it’s also wholesome enough to have for a weekend breakfast. We had it on both occasions last weekend. 🙂
Ingredients Needed for the Strawberry Rhubarb Crisp Recipe
- Rhubarb from the garden or the farmer’s market
- Fresh or frozen strawberries (I had a bag of frozen waiting in the freezer for the perfect moment)
- White sugar
- Corn starch
- Plant-based butter substitute
- Quick-cook oats
- Gluten-free flour blend (I used this one and it worked out really well)
Plant-Based, Gluten-Free Strawberry Rhubarb Crisp
I do try to eat a mostly plant-based diet, so I used the things that I had on hand for this, like the plant-based butter. I don’t follow a gluten-free diet at all, but I always think that gluten free recipes sound really delicious with their flours made out of different gluten free grains, nuts, and beans, so I wanted to get some gluten-free flour to play around with. I used the Bob’s Red Mill gluten free flour blend and it was absolutely perfect in this. If you have regular butter and regular white or whole-wheat flour in your cupboard, those will work just fine as well and you won’t need to change any of the amounts listed.
Let’s Talk About That Ruffled Baking Dish!
Isn’t this baker absolutely beautiful? I discovered the Emile Henry line of bakeware a few months ago and I finally had to order a dish to try out for myself. The beautiful presentation definitely helps to make the whole baking experience a lot more fun, but one of my favourite features of these dishes is how almost nothing will stick to them and they’re so so easy to clean. I read the reviews that stated just as much, but I had to see it for myself to believe it. Scrubbing baking dishes drives me crazy so this is a big upgrade to my baking game. You can find my ruffled baker here, and a similar one with handles here. I also have the loaf pan on my wish list and will definitely be needing that to elevate all of my three ingredient chocolate zucchini cake this summer. 🙂
Assembling the Strawberry Rhubarb Crisp
This is just a classic crisp recipe with a few little adjustments so it’s nothing too fancy and it’s really easy to throw together, but it definitely hits the spot, especially if you serve it with a little bit of coconut whipped cream. I have a few cans of it in my fridge at all times these days for any coffee drinks or desserts that need a little extra fanciness. 🙂
To assemble the crisp, you’ll just slice up your fruit and toss it with some sugar, spices, etc. right in the baking dish. Then you’ll mix together your topping ingredients and sprinkle them over top of the fruit. This recipe of mine makes a very generous amount of topping because I like it that way. 🙂
Here’s the full printable recipe!
Strawberry Rhubarb Crisp
Rhubarb season is in full swing around here! I decided that the first thing I would bake this year is this strawberry rhubarb crisp recipe and I'm sharing it below if you need a new rhubarb recipe to try!
- 2 cups rhubarb chopped into 1/2 inch pieces
- 2 cups sliced strawberries fresh or frozen
- 1 peeled, sliced apple optional: if baking dish isn't quite full enough
- 2 tbsp corn starch
- 2 tbsp white sugar first amount for filling
- 1.5 cup oats
- 1 cup gluten-free flour blend such as bob's red mill
- 1 tsp cinnamon
- 1/4 cup white sugar second amount for topping
- 1/2 cup melted butter
Fill your baking dish with the sliced fruit until it's about 3/4 full. If it looks full enough with just the strawberries and rhubarb, leave it. If it looks like it could use a bit more fruit and you've used up all your rhubarb and strawberries, top it up with a sliced apple or two.
Toss the fruit right in the baking dish with the cornstarch and the first amount of sugar.
In a separate bowl, mix together the topping ingredients. Combine the oats, flour blend, cinnamon, and melted butter. Keep mixing until all the dry ingredients are buttered.
Sprinkle the topping over the fruit in the baking dish. Bake for about an hour at 350 degrees or until the filling is bubbly and the topping is starting to brown lightly. Serve with coconut whipped cream or plant-based ice cream!
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