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Strawberry Rhubarb Crisp

This fuss-free strawberry rhubarb crisp is entirely gluten-free and vegan. And did I mention delicious?

Perfectly Sweet-Tart Strawberry Rhubarb CrispStrawberry-rhubarb anything immediately brings me back to the lazy days of summer. It’s sweet-tart combination has me swooning for picnics, golden light and soft, warm breezes. Not to mention that there’s really nothing better than a slightly warm crisp topped with cold vanilla ice cream or coconut whipped cream (a new favorite of mine) in the summertime.

Strawberry & RhubarbTechnically a vegetable, rhubarb has quite the affinity for pies, jams, cobblers and crisps. With their peak season from April to June, strawberries are no stranger the way of sweet treats either. Best of all, strawberry and rhubarb are total buds when it comes to baking. When baked, strawberries take on an almost cotton candy like flavor, paired with the citrusy-sour notes rhubarb provides. Pure heaven!

Coconut Whipped Cream Topped Strawberry Rhubarb Crisp! {vegan, gf}While most of us are strawberry connoisseurs, when it comes to shopping for rhubarb, try to avoid floppy stalks. (This means that the rhubarb was picked a while ago.) Opt for thin, crisp, red stalks for the freshest rhubarb around. But let’s not forget about the oat and pecan-studded strawberry rhubarb crisp topping!

Delicious Strawberry Rhubarb CrispFor the topping we’re talking about a most delicious combination of oats, pecans, cinnamon, maple syrup, coconut oil and a few other goodies. By the way, coconut oil provides a lightness here that you just can’t get with traditional or even vegan butter. It bakes the crisp into a world of golden-brown perfection.

Strawberry Rhubarb Crisp! Lightly sweetened, gluten-free and vegan.Of course, what would a strawberry rhubarb crisp be without a proper topping of whipped cream or ice cream? I topped mine with a healthy scoop of coconut whipped cream and some chopped pistachios, because, well, I like pistachios.

If you try this recipe, I’d love to hear from you! Leave a comment and rate this strawberry rhubarb crisp (once you’ve tried it). Be sure to tag your Instagram #homegrownprovisions or Tweet me @homegrownprov so I can see all the deliciousness you’re making!


Strawberry Rhubarb Crisp

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: Picnic & Summertime



Strawberry Rhubarb Filling

  • 3 stalks of fresh rhubarb, cleaned and sliced (be sure to discard any leaves!)
  • 3 cups of fresh strawberries, cleaned, hulled and halved
  • 2 tbsp orange juice
  • 1 tbsp corn starch
  • 1/4 tsp of vanilla extract
  • 23 tbsp cane sugar (can substitute coconut sugar here or another sweetener of your preference)

Crisp Topping

  • 1 cup of gluten-free rolled oats
  • 1/2 cup gluten-free flour
  • 1/2 cup chopped pecans
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil
  • 1 teaspoon ground cinnamon
  • pinch of sea salt


  1. Preheat the oven to 350 degrees F.
  2. Lightly grease an 8×8 or 8×11 baking dish (whatever you have around will do)
  3. Add chopped fruit directly to the baking dish.
  4. Add all filling ingredients to the fruit and lightly mix to coat.
  5. Next add all topping ingredients to a medium size mixing bowl.
  6. Using a spoon (or your hands) mix until all of the coconut oil and ingredients are combined.
  7. Distribute topping evenly over fresh fruit and put the baking dish into the oven.
  8. Bake for 50 minutes or until fruit is bubbling and crisp topping is golden brown.
  9. Remove from oven and let crisp cool for at least 10 minutes.
  10. Serve warm with your favorite ice cream or whipped topping!