The best summer desserts are definitely with the ones using strawberries. This absolutely delicious Strawberry Rhubarb Crisp is done in less than 30 minutes! Only 4-ingredient filling and 4-ingredient crisp. Quick to assemble and quick to bake! The easiest dessert ever!
You know summer is really here if you are thinking about all the delicious ways you can enjoy summer fruits. My all-time favorite fruit is strawberry. I add them to oatmeal, millet porridge, or decorate brownies, cakes, or cupcakes. If I have not so perfect ones, I tend to make strawberry puree which is so delicious to top tapioca pudding or chocolate pudding or chia pudding.
Ingredients of our Strawberry Rhubarb Crisp
We like to make things healthy, simple, and quick. These 3 things not always possible to achieve at the same time, but this crisp recipe is coming quite close. We make this recipe using only 4 ingredients for the filling and 4 ingredients for the crisp. Did I say this is the easiest dessert ever?
What do you need for the fruit filling?
If you have perfect, delicious, ripe, and fresh strawberries and fresh rhubarb, you really only need these TWO ingredients. What else you can add?
- sugar – you can certainly add sweetener (granulated sugar, brown sugar, maple syrup, other alternatives) especially if the fruit is not ripe enough, but not necessary. I prefer to use coconut sugar though as they have a nice caramel flavor which goes great with any fruit.
- water – only if you use frozen strawberries and you didn’t have time to thaw them
- lemon juice – you don’t really need it here as you have rhubarb to have something sour
- starch – not necessary, it only helps you to serve your crisp easier. If I make it as a mug cake, I omit completely.
- vanilla extract – you can add it depending on your taste
- spices like cinnamon or cardamon – if you want an extra zing
- herbs like basil or mint – if you prefer some pizzazz
Let us know in the comments, which is your favorite combination. Ours is in the recipe card. 🙂
What do you need for a gluten-free crisp topping?
It is not only the easiest but also one of the quickest desserts you can put together. I love to make crisp, crumble, or streusel topping or whatever it is called, as they are quick and easy. No kneading, no rolling, no special skill is needed to make them. I just bring out my food processor, add
- rolled oats,
- almond flour or oat flour (if you need nut-free),
- sugar of your choice (I used coconut sugar),
- unsalted butter (I used dairy-free).
Mix until I get a breadcrumb-like crisp topping. Just 2 minutes! We eat gluten-free, but these ingredients are considered pantry staples in any kitchen. They make crunchy, yummy crisp. You don’t always have to use wheat flour and brown sugar for everything.
How to make gluten-free strawberry rhubarb crisp?
Washing and hulling the strawberries
My mom always told me to wash the strawberries with the leaves on for two reasons. One, so that the dirt will not get into the strawberries. Two, if you take the leaves out the strawberries will taste watery 🙂 So I do it as she told me to do. First wash, then take the leaves out. Well, I am my mother’s daughter.
Peeling the rhubarb or not?
I usually peel the rhubarb, although many places say it is not necessary to do so. I use a potato peeler or a small knife as it is so easy to remove the strings. Rhubarb softens quicker if I do so. You can see how to peel a rhubarb with a knife in action here.
Making the strawberry rhubarb filling
I recommend cutting the strawberries in quarters and slicing the rhubarb at most 1-inch wide (less than a 1 cm). To reduce the number of dishes I need to wash after. I add the fruits directly to the baking dish I am planning to use to bake it. Sprinkle it with coconut sugar, cornstarch, and cinnamon. Stir until combined.
As for spices I love to use vanilla extract or a bit of cinnamon or cardamom. Freshly chopped basil or mint leaves can really bring your strawberry filling to the next level.
Making the gluten-free crisp topping
I just bring out my food processor and add all ingredients. Well, I add only half of the rolled oats and mix with the other ingredients until they get to a breadcrumb-like texture. I only add the remaining rolled oats at the end and pulse a couple of times to combine. I want half of the rolled oats to remain more or less intact so that I have any even crispier topping after baking.
A quick tip: I prefer to use cold instead of melted butter. It is easier to scatter the crisp topping as it will not be as sticky as with melted butter.
Baking strawberry rhubarb crisp
Spread the crumbs using my fingers on top of the fruit filling. Bake it in a pre-heated oven for 30 minutes or until the fruit softens and bubbles on the side, and the crisp topping is crunchy enough but not yet brown. And what to serve with it? It is easy. VANILLA ICE CREAM or whipped cream! Enjoy!
FAQs and Substitutions
What kind of fruits you can substitute strawberries for?
I’ve made crisps like this one using blackberries, blueberries, raspberries, and the combination of these.
Can I use frozen strawberries?
You can absolutely use frozen strawberries after thawing. However, you should know that strawberries get really soft after thawing. So the difference between using frozen vs fresh is that the fruit filling will be way juicer and the strawberry quarters will be much softer. They will be much closer to a strawberry puree or compote.
Can I use frozen rhubarb?
Yes, you can. When I prepare rhubarb for freezing, I always cook the slices in boiling water for 2 minutes and freeze after that. In this way, I can add them to the fruit filling without thawing.
Can I use different sweeteners to make it low-carb?
Sure you can, although I only tested this recipe with cane sugar and coconut sugar (the same amount is needed). Therefore, I am not familiar with the measurements for other sweeteners like stevia or erythritol. If you do, please let us know in the comments.
This Strawberry Rhubarb Crisp recipe is vegan, so dairy-free and egg-free. It is also suitable for vegetarian, WFPB (whole foods plant-based), soy-free, and gluten-free diets.
More dessert recipes
You can browse through our Vegan and Gluten-free Dessert Recipes or check out
- Chocolate Cake (Vegan/Gluten-free)
- Vegan Pumpkin Cheesecake
- Chocolate Peach Galette
- Vegan Custard Tart
- Apple Crisp Pie
Easy Strawberry Rhubarb Crisp (Vegan / Gluten-free)
Strawberry Rhubarb Filling
Prepare the strawberry rhubarb filling
- Wash the strawberries with leaves on. Then cut them in half then into quarters.
- Wash the rhubarb and cut them into 0.5-inch (less them 1 cm) slices.
- Scatter the fruit pieces in a shallow ovenproof dish and sprinkle them with coconut sugar, corn starch and cinnamon. Stir until combined.
Oat Crisp Topping
- Pre-heat oven for 350 F (180 degrees).
- Add the remaining rolled oats and only pulse a couple of times to combine. We want the oats to remain more or less intact.
- Scatter the crisp topping evenly over the fruit.
- Bake for 20 minutes or until the crisp topping turns golden brown. Serve it warm with vanilla ice cream that melts all over it. Enjoy!
- 1 pound of strawberry makes you one layer of fruit below the crisp topping. You can certainly double the amount of fruit filling, to get an even richer result. My husband prefers the one layer version. Me - who adores strawberries - I love the double filling version.