You won’t want to miss out on this mouthwatering vegan strawberry rhubarb crisp that can be whipped up in just under 30 minutes! With only a 4-ingredient filling and a 4-ingredient crisp topping, it’s quick to assemble and even quicker to disappear! And trust us, it is even more divine if you pair it with a scoop of vanilla ice cream. Don’t wait any longer to indulge in this irresistible treat!
If you are looking for easy dessert recipes, try our blueberry crisp, apple caramel crumble, blueberry lemon crumble pie, plum crumble, or apple crisp pie.
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What to expect?
Prepare your taste buds for a delightful journey of flavors with this heavenly vegan strawberry rhubarb crisp! The tantalizing sweetness of the ripe strawberries combines perfectly with the tartness of the rhubarb, creating a balance of flavors that is simply irresistible. Without the strawberries, the rhubarb’s natural sourness can be overwhelming, but with them, they complement each other like a perfect dance duo.
But wait, there’s more! Not only is this recipe a match made in heaven in terms of flavor, but it’s also incredibly simple and quick to make. We know how challenging it can be to find a recipe that is both easy and quick, but this crisp recipe has it all! With only four ingredients for the filling and four ingredients for the crisp topping, it’s a breeze to whip up. In fact, this could be the easiest vegan dessert recipe you’ll ever make!
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Ingredients
Strawberry rhubarb filling
- Fresh strawberries – frozen are better to be used to make strawberry puree
- Fresh rhubarb
- Sugar – We like using coconut sugar as it gives a nice caramel flavor. You can add other sweeteners (granulated sugar, brown sugar, or maple syrup). Honey is not vegan, so check out these vegan honey substitutes.
- Cornstarch – I also tested this recipe with tapioca starch, but its binding power was not as strong as cornstarch. I don’t recommend using all-purpose flour (or any other flour for that matter) as they make the strawberry rhubarb filling grainy.
- Cinnamon
Crisp topping
- Rolled oats – They are kind of rustic looking, aren’t they? You can also use quick oats, making more of a crumble than a crisp.
- Almond flour or almond meal – The texture will be quite similar, but the nutty taste of the almonds will be a little more prominent in the meal.
- Coconut sugar – It has a subtle caramel taste, which gives the crisp a speculoos or biscoff kind of flavor. If you haven’t tried it, you should. It certainly brings it to the next level.
- Unsalted butter – We used dairy-free butter.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Instructions
This vegan strawberry rhubarb crisp 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, rolling, or special skills are needed to make them.
Making the crisp topping
- Take your food processor and add all ingredients.
- Pulse a couple of times to combine.
Preparing the filling
Washing: 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 did it as she told me to do. First, wash, then take the leaves out. Well, I am my mother’s daughter.
Hulling: I use a knife, angle it close to the stem, push the knife gently in, and turn the strawberry. This strawberry huller* makes things extra easy, or you can use this straw trick.
Peeling: 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 it. You can see how to peel a rhubarb with a knife in action here.
Cutting: I recommend cutting the strawberries in quarters and slicing the rhubarb at most 1-inch wide (less than one cm).
Making strawberry rhubarb crisp
- Choose an oven-safe baking dish or pie dish.
- Add the fruits directly to it.
- Sprinkle it with coconut sugar and cornstarch. Stir it gently with a spatula until combined.
- Spread the crisp topping using your fingers on top of the fruit filling.
- Bake it in a preheated oven of 350 Fahrenheit (ca. 177 °C) for at least 20 minutes. The fruit should soften and be bubbly on the side. The crisp topping is crunchy enough but not yet brown.
Variations
- Vanilla extract – Add 1 teaspoon to either topping or filling, or both for a subtle vanilla flavor.
- Ginger and cardamom – Mix ½ teaspoon (in total) into the crisp topping to give it a spicy flair.
- Basil or mint – 1 Tablespoon of freshly chopped leaves will give freshness to the filling.
- Balsamic vinegar – If you like exciting combinations, drizzle some on the strawberry rhubarb filling.
- Lemon or orange zest – While the tart rhubarb is usually enough for me, you can add 1 teaspoon of grated lemon or orange zest for some extra zing.
- Lavender – Add ½ teaspoon of dried lavender buds to the topping mixture to infuse the dessert with a subtle floral flavor that pairs beautifully with the sweetness of the strawberries.
Equipment
Oven-safe glass baking dish – I prefer using a glass pie dish or a ceramic pie dish if I use an uncooked filling. If I need to pre-cook the filling, I like using our cast-iron skillet from UnoCasa, for example, in our apple crumble recipe.
Storing tips
Let this vegan strawberry rhubarb crisp cool completely before covering it with plastic wrap or aluminum foil and storing it in the refrigerator. The crisp can last for up to four days.
If you want to store it for longer, you can freeze it for up to three months. We recommend using airtight containers for individual servings. It is really tricky to wrap small portions in aluminum foil or find a space for a whole baking dish.
Thaw it in the refrigerator overnight and then reheat it in the microwave.
FAQs
Ripe strawberries can be syrupy sweet, and the tart rhubarb will balance perfectly. Lots of recipes calls for a bit of lemon juice to add to any fruit filling, which you can omit if you use rhubarb to balance the flavors.
The juices from the strawberry can cause this issue. I always add a bit of cornstarch to the filling before baking. For more tips, read the full recipe.
If you want to make strawberry rhubarb crisp with frozen fruit, you should know that the filling will be juicer compared to fresh fruit filling. You may need to adjust the amount of starch to soak up those extra juices.
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.
More fruity vegan dessert recipes
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Strawberry Rhubarb Crisp
Ingredients
Strawberry Rhubarb Filling
- 1 pound Strawberry
- 1 cup Rhubarb (cubes)
- ¼ cup Coconut sugar
- 1 Tbsp Corn starch
- 1 tsp Cinnamon optional
Oat Crisp Topping
- 1 cup Rolled oats
- ½ cup Almond flour or ½ cup oat flour (for nut-free) – tested with both!
- ¼ cup Coconut sugar
- 1 stick Dairy-free butter
- 1 tsp Cinnamon optional
Instructions
Making a strawberry rhubarb filling
- Wash the strawberries. Cut the leaves off, then cut them into quarters.
- Wash the rhubarb and cut them into 0.5-inch (less than 1 cm) slices.
Making a crisp topping
- Preheat oven to 350 F (180 degrees).
- Add half of the rolled oats and all other ingredients to the food processor (almond or oat flour, coconut sugar, dairy-free butter (should be fridge cold, not room temperature)). Mix until they get to a breadcrumb-like texture.
- Add the remaining rolled oats and only pulse to combine. We want the oats to remain more or less intact.
Assemble and bake
- Scatter the fruit pieces in a shallow oven-save dish and sprinkle them with coconut sugar, cornstarch, and cinnamon. Stir with a spatula until combined.
- Scatter the crisp topping evenly over the fruit using your fingers.
- 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!
Notes
Nutrition
UPDATED: This recipe was originally posted in May 2020, but was rewritten and republished with more tips and detailed instructions in April 2023.
Masha H
I just made this and it was excellent! My husband is usually a tough critic and gave it a 10/10. I didn’t have any kind of butter, so I used coconut oil (solid state). Also, I used the oat flour instead of almond flour. The crumble top was never crumbly because of the coconut oil issue, but the end result was super delicious and had a great texture, anyway.
Tiffany
I can’t find any fresh rhubarb, but found frozen. If I thaw it out do you think it would work? Thanks 🙂
Tiffany
My Pure Plants
Absolutely. I always freeze some when they are in season and use them later on.