There’s something about strawberry and rhubarb together that just feels like spring. The sweetness and tartness balance each other beautifully, creating a soft, comforting dish that’s easy to love.
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Strawberry-Rhubarb Crisp
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegan
Description
Rhubarb always brings me back to my dad’s garden in upstate New York. Every spring, those big leafy plants would come up, and we’d cut the stalks, never the leaves. The color could be deep red or light green, depending on the variety, but they were always incredibly sour on their own. Once cooked down with a little sweetness, rhubarb transforms into something really special. And since strawberries come into season at the same time, the two make a simple, classic pairing that feels like spring.
Ingredients
- 3 cups diced rhubarb
- 1 pound strawberries, hulled and sliced
- 1/4 cup coconut sugar (or your preferred sweetener)
- 4 tablespoons cornstarch
- 6-8 Medjool dates, pitted
- 1/2 cup whole grain rolled oats
- 1/2 cup walnuts
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F. Line a 9 x 9-inch baking pan with parchment paper and set aside.
- In a large bowl, mix the rhubarb, strawberries, coconut sugar, and cornstarch. Set aside.
- In a small food processor, pulse the dates, oats, walnuts, and salt into a crumbly mixture.
- Evenly spread the strawberry-rhubarb mixture into the prepared pan. Top with the crumble topping spreading evenly.
- Bake for 35-40 minutes or until golden brown and bubbly. Spoon into bowls and serve warm, topped with your favorite plant-based ice cream or yogurt.
Notes
Fresh rhubarb keeps well in the fridge for about a week and can also be chopped and frozen for later use.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
There’s something about strawberry and rhubarb together that just feels like spring. The sweetness and tartness balance each other beautifully, creating a soft, comforting dish that’s easy to love.
