Spring into the new season with this vegan and gluten-free strawberry rhubarb crisp. This recipe is naturally sweetened with coconut sugar and pure maple syrup, making it breakfast or dessert appropriate. The gluten-free mixture of oats and almond flour provide a savory crunch balancing the sweetness. For an even sweeter treat, top it with coconut whipped cream.
When selecting rhubarb, you’ll notice its colors range from pale pink to rich red. Seek out organic rhubarb with the reddest stalks, which will likely be more flavorful. Rhubarb contains vitamins A and C, potassium, calcium, and fiber. Rhubarb’s peak season is from April to July, so if you aren’t able to find it in the produce section yet, you can simply use frozen rhubarb. Vegetables, like rhubarb, may retain more nutrients when they are flash frozen. Whichever way you choose, you are bound to fall in love with this strawberry rhubarb crisp!
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- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan salt or sea salt
- 1½ cup rhubarb fresh or thawed
- 1 cup strawberries
- 1/3 cup coconut sugar
- Preheat the oven to 375 degrees Fahrenheit and lightly oil an 8x8 baking dish.
- In a large bowl, mix together oats, almond flour, coconut sugar, cinnamon, and salt.
- Stems the leaves off of the rhubarb, being sure to trim at least ¼ inch off the ends of rhubarb. Chop the rhubarb into ½-1 inch pieces, placing into a medium bowl. Slice the strawberries and add to the bowl. Add maple syrup and coconut oil and mix well.
- [If using frozen rhubarb, you will need to transfer the mixture to a pot and heat over medium heat as the coconut oil will solidify against the cold rhubarb. Heat until melted and remove from heat.]
- Add the fruit mixture to the dry ingredients and stir until well combined. Transfer to the baking dish.
- Bake for 30 -45 minutes or until the topping has crisped and turned golden brown.