Today’s vegan strawberry rhubarb crisp makes a delightful and healthy dessert full of vibrant summertime flavors. This easy vegan fruit crumble recipe calls for simple plant based ingredients, and comes together in only an hour or less. Make it gluten free by using certified gluten free oats and oat flour.
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How I Came Up with This Recipe
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?!” 🙂
It took years before I tried to cook anything with rhubarb.
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.
How Long Do I Need to Bake a Strawberry Rhubarb Crisp?
Cooking times for vegan strawberry rhubarb crisp will depend on whether the strawberries and rhubarb you’re using are all fresh, all frozen, or include a combination of fresh and frozen.
Case 1: Frozen Strawberries + Fresh Rhubarb
When I made this recipe for the first time, I didn’t have any fresh strawberries on hand, so I used frozen organic strawberries and fresh rhubarb.
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 38 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.
Case 2: Fresh Strawberries + Fresh Rhubarb
Since posting this recipe, I’ve made it with fresh strawberries AND fresh rhubarb a few times.
Each time, my strawberry-rhubarb crisp only took about 28 minutes at 375° F to be done.
Case 3: Frozen Strawberries + Frozen Rhubarb
I recently made this recipe with frozen stwawberries AND frozen rhubarb. It turned out that the best course of action is:
- First, cook the fruit filling for 12-14 minutes until it looks soft.
- Then, add the topping, return to the oven, and bake until the filling is bubbly around the edges and the topping is golden brown, about 20-22 minutes.
Let’s recap:
Baking Times for Vegan Strawberry Rhubarb Crisp:
Fresh strawberries + fresh rhubarb = 28-30 min
Frozen strawberries + fresh rhubarb = 38-40 min
Frozen strawberries + frozen rhubarb = filling only for 12-14 min -> add the topping -> bake another 20-22 min.
HOW TO MAKE STRAWBERRY RHUBARB CRISP
Preheat the oven to 375° F. Lightly grease a 9 x 13 inch casserole dish.
⭐ MAKE THE FRUIT FILLING:
Combine cut strawberries and rhubarb pieces in a large bowl (step 1 in the image below).
Add the rest of the fruit filling ingredients and mix to get all fruit pieces covered (step 2). Set aside while you’re making the topping.
⭐ MAKE THE CRUMB TOPPING:
In a medium bowl, add (step 3):
- All-purpose (or oat) flour
- Rolled oats (use gluten-free flour and oats if needed)
- Almond meal
- Brown + coconut sugars
- Pinch of salt.
Whisk together to combine, then add:
- Melted coconut oil
- Vanilla
Mix well to incorporate them into the dry ingredients. The mixture will look crumbly (step 4).
⭐ ASSEMBLE AND BAKE:
➡️ If using fresh strawberries + fresh rhubarb/fresh strawberries + frozen rhubarb/frozen strawberries + fresh rhubarb:
Spread the fruit filling evenly on the bottom of the prepared casserole dish (step 5), then top with the crumb topping (step 6).
Baking time:
- If using fresh strawberries and fresh rhubarb: 28-30 minutes.
- If one of those is fresh + the other one is frozen: 38-40 minutes.
This berry crisp is done when the filling is bubbly around the edges and the topping turns a golden color (step 7).
➡️ If using frozen strawberries + frozen rhubarb:
- Spread the filling in the casserole, then cook it WITHOUT adding the topping for 12-14 minutes until the fruit pieces look soft.
- Add the topping, return to the oven, and bake until the filling is bubbly around the edges and the topping is golden brown, about 20-22 minutes.
Let cool for at least 20 minutes before serving (step 8). Top with some vegan vanilla ice cream if you’d like. Enjoy!
Related reading: 25 vegan Mother’s Day brunch recipes.
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.
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
Vegan Strawberry Rhubarb Crisp
This delicious vegan strawberry rhubarb crisp combines sweet and tangy fruit filling with scrumptious oat and almond meal-based crumble topping. Can be made with fresh or frozen strawberries and rhubarb. Ready in an hour or less! Gluten free option: use certified gluten free rolled oats and oat flour instead of regular all-purpose.
Ingredients
Fruit Filling:
- 3 cups strawberries, fresh or frozen, cut in quarters
- 3 cups rhubarb, fresh or frozen, cut into 1/4 inch pieces
- 3/4 cup raw sugar
- 2 Tbsp cornstarch
- 1 tsp vanilla
- Pinch salt
Crumb Topping:
- 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)
- 3/4 cup brown sugar
- 3/4 cup coconut sugar (see note**)
- 3/4 cup coconut oil, melted
- 1 tsp vanilla
- Pinch salt
Instructions
- Preheat the oven to 375° F. Lightly grease a 9 x 13 inch casserole dish.
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.
Make the Crumb Topping
- Combine all-purpose (or oat) flour*, rolled oats*, almond meal, brown and coconut sugar** (if using), 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 look crumbly.
Assemble and Bake
- Fresh fruit (or 1 fresh + 1 frozen):
Spread filling in the prepared casserole dish. Add crumb topping.
Bake:
- Fresh strawberries + fresh rhubarb: 28–30 min
- 1 fresh + 1 frozen: 38–40 min
Bake until the filling is bubbly around the edges and the topping is golden. - Frozen strawberries + frozen rhubarb:
Spread filling in the casserole dish and bake without topping for 12–14 min, until fruit softens. Add topping and bake 20–22 min, until bubbly and golden. - Let cool for at least 20 minutes before serving. Top with some vegan vanilla ice cream if you'd like. Enjoy!
Notes
* 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. If you can't find coconut sugar, use more brown sugar.
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Nutrition Information:
Yield:
10Serving Size:
1 cupAmount Per Serving: Calories: 382Total Fat: 18gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 34mgCarbohydrates: 53gFiber: 4gSugar: 31gProtein: 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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