Old Fashioned Strawberry Rhubarb Crisp

Summer is nothing with this Old Fashioned Strawberry Rhubarb Crisp.

It comes together in just a few minutes, making it one of your favorite easy, crowd-pleasing desserts. Simple and simply delicious. You will love all the flavors in there!

Strawberry Rhubarb Crisp is the perfect marriage of tart and sweet. It complement one another perfectly, not to be outdone by a light and crisp oat-and-flour crumble topping.

This recipe is such a delicious and beautiful treat for you and your loved ones. The combination of all the ingredients used make a simple crisp look elegant.

Serve this warm with your favorite ice cream. A healthier version of one of your favorite desserts, perfect for you and to your loved ones.

This is something that your family would love, and I hope you too 🙂

Strawberry Rhubarb Crisp

Nicole Kearsley
It's both strawberry and rhubarb season so naturally these two fruits pair beautifully for a delicious dessert. I kept the ingredients to a minimum for simplicity. Double ingredients if you're feeding a crowd. Yum.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert, Side Dish
Cuisine European, Vegan


  • 2/3 cup Cane Sugar
  • 1 tablespoon Arrowroot or 2 tablespoon cornstarch
  • 2 cups Fresh Rhubarb sliced
  • 3 cups Strawberries sliced
  • 3/4 cup Oats old fashion
  • 1/3 cup Brown Sugar packed
  • 1/4 cup Vegan Butter melted
  • 1/4 cup Flour all-purpose


  • Preheat oven to 375°F. In a large bowl, combine cane sugar, arrowroot starch, rhubarb and strawberries; toss to coat. Spoon into an glass baking dish.
  • In a separate bowl, combine the oats, brown sugar, butter and flour stir until the mixture resembles coarse crumbs.
  • Sprinkle over fruit allowing for an inch of space around edge of dish.
  • Bake at 375°F until crisp is bubbly and fruit is tender, approximately 45 minutes.
  • Let sit 10 to 15 minutes before serving with non-dairy ice cream (optional)


FRESH IS BETTER: For both fruits, I highly recommend using locally grown strawberries and rhubarb if available.
OLD FASHION OATS: Don’t skip the old-fashioned oats! They make the topping crispy and give you a nice crunch.
MAKE IT MORE DELICIOUS: Topped with a scoop of ice cream is the perfect ending for every summer meal.
STRAWBERRIES: I wouldn’t advise increasing the amount of strawberries in this recipe even if it is tempting. Strawberries release a lot of juice so your crisp might get a bit more liquidy.
FREEZING: I would not recommend freezing the baked strawberry rhubarb crisp because the topping will get soggy during thawing.
Keyword plant based, vegan
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