Today’s vegan strawberry rhubarb crisp makes a delightful and healthy dessert full of vibrant summertime flavors. This easy crumble recipe calls for simple plant based ingredients, and comes together in an hour or less! Make it gluten free by using certified gluten free oats and oat flour.
I’ve never eaten anything made with rhubarb when I was growing up in the ex-USSR. I actually had to google the Russian word for rhubarb because I had no idea what it was.
Later, when I moved to the US, I became intrigued by the long, red stalks of rhubarb I saw in grocery stores. “What’s up with this red celery?!” 🙂 But it took years before I tried to cook anything with it.
I believe the first thing with rhubarb I’ve ever tried was an amazing strawberry-rhubarb pie from a small farm in Long Island not far from the place where my husband grew up.
For the longest time I didn’t have much luck with baking my own pies. I have yet to master the perfect pie crust from scratch. That’s why I never even attempted to recreate that delicious pie from New York.
I’ve had much better luck with fruit crisps though (or crumbles if you prefer).
So many years after I’d discovered rhubarb, I decided to see what happens when you bypass the struggle of making the pie crust and use a generous topping of perfectly crispy, golden oat crumbles on top of the strawberry-rhubarb filling.
This is how today’s vegan strawberry rhubarb crisp recipe was born. I was actually impressed with how easy it turned out to be – it takes an hour or less to make from start to finish!
The crunchy oat-based topping isn’t gluten-free by default because I use all-purpose flour. If you want to make this recipe gluten-free, use certified gluten-free rolled oats, and make your own gluten-free oat flour by grinding them in your coffee grinder until pulverized.
What is rhubarb?
Rhubarb is considered a vegetable, but it’s most often treated like fruit. Its vibrantly tangy flavor might be a bit too strong by itself. But when it’s cooked with sweeter types of fruit like apples, pears, strawberries, etc., it serves very well to accentuate their sweet flavors.
Contrary to popular opinion, rhubarb stalks can be eaten raw as long as you don’t eat them too much or too often.
The large leaves of the rhubarb plant, however, should be avoided: they contain oxalic acid that can be poisonous if eaten in large quantities. Thankfully, there’s almost no oxalic acid in the stalks.
Spring and early to mid-summer is the best time to harvest and eat rhubarb. In late summer the fiber in the stalks becomes tougher, so it’s not as appetizing to eat.
Related reading: 25 vegan Mother’s Day brunch recipes.
How to make strawberry rhubarb crisp with frozen fruit
I didn’t have any fresh strawberries on hand when I decided to make my vegan strawberry rhubarb crisp, so I decided to use frozen organic strawberries instead. One 10-ounce bag yielded just about 3 cups of strawberries once I quartered them.
Most strawberry rhubarb crumble recipes I found called for fresh strawberries, so I wanted to see if my crisp needed to be cooked differently because I was using frozen strawberries.
Surprisingly, I couldn’t find any tips for that online, so I decided to wing it.
I made sure that the strawberry and rhubarb pieces were about the same size when I chopped them. I didn’t defrost my strawberries, but I made the fruit filling first to let it sit at room temperature a bit while I preheated the oven and made the crumb topping.
When my casserole was assembled, I baked it for exactly 40 minutes at 375° F. That was just enough time for the filling to become gooey and bubbly, and for the topping to take on a beautiful golden color.
I’ve seen frozen rhubarb in my grocery store’s frozen food section, so now I’m thinking about making this recipe with both frozen strawberries and rhubarb. If and when I do, I’ll update this post to let you know how long it took.
How to store vegan strawberry rhubarb crisp
Vegan strawberry rhubarb crisp can be stored on the countertop for 1-2 days, or in the fridge for 4-5 days. In either case, cover it with plastic wrap or a silicone lid if you have one.
This fruit crisp can be eaten hot, warm or cold. I like it warm, so if I store it in the fridge, I microwave a piece for 20-30 seconds before eating. Warming it up (or eating shortly after it’s cooked) works wonders if you’re serving it with a scoop of vegan ice cream on top 😋
More sweet treats from the blog:
– Tropical Banana-Orange Vegan Granola (naturally sweetened)
– Healthy Vegan Double Chocolate Muffins (oil-free!)
– Vegan Oatmeal Raisin Cookies with Aquafaba
– Vegan Irish Soda Bread with Aquafaba
– 3-Ingredient Vegan Chocolate Treats
If you’ve tried this recipe, I’d love to hear how it turned out! Give it a star rating below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
- 3 cups strawberries, fresh or frozen, cut in quarters (see note*)
- 3 cups rhubarb, cut into 1/4 inch pieces
- 3/4 cup raw sugar
- 2 tsp cornstarch
- 1 tsp vanilla
- Pinch salt
- 3/4 cup all-purpose flour (see note* for gluten free option)
- 3/4 cup almond meal
- 2 cup rolled oats (see note** for gluten free option)
- 1 1/2 cup brown sugar (see note***)
- 3/4 cup coconut oil, melted
- 1 tsp vanilla
- Pinch salt
- Preheat the oven to 375° F. Lightly grease a 9 x 13 inch casserole dish.
- To make the fruit filling, combine cut strawberries and rhubarb pieces in a large bowl. Add the rest of the fruit filling ingredients and mix to get all fruit pieces covered. Set aside while you're making the topping.
- To make the crumb topping, combine all-purpose (or oat) flour, almond meal, rolled oats, brown sugar, and a pinch of salt in a medium bowl. Add melted coconut oil and vanilla, and mix well to cover the dry ingredients. The mixture will to look crumbly.
- To assemble the strawberry rhubarb crisp, spread the fruit filling evenly on the bottom of the prepared casserole dish, then top with the crumb topping. If using fresh strawberries: bake for 28-30 minutes; if using frozen - 38-40 minutes. This berry crisp is done when the filling is bubbly around the edges and the topping gets a golden color.
- Let cool for at least 20 minutes before serving. Top with some vegan vanilla ice cream if you'd like. Enjoy!
* I used frozen strawberries to make the strawberry rhubarb crisp in these pictures. If you use fresh strawberries, give it 28-30 minutes to cook; if you use frozen - 38-40 minutes.
** To make this vegan strawberry rhubarb crisp gluten-free, use 1/2 cup of oat flour instead of all-purpose, and certified gluten-free rolled oats. To make oat flour at home, grind rolled oats in a coffee grinder until pulverized. Start with 1/2 cup of oats and use a bit more if needed to get 1/2 cup oat flour.
*** Optional: this berry crisp comes really decadent if you use a mixture of brown and coconut sugars in the topping. Use 3/4 cup brown sugar, then add enough coconut sugar to reach 1 1/3 cup.
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Serving Size:1/10th of the casserole
Amount Per Serving: Calories: 374Total Fat: 18gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 37mgCarbohydrates: 51gFiber: 4gSugar: 30gProtein: 4g
Please note that the provided nutritional information data is approximate.
I hope your family enjoys this vegan strawberry rhubarb crisp as much as mine did!
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