This Healthy Strawberry Rhubarb Crisp is filled with fresh strawberries and rhubarb and topped off with a gluten-free crisp topping. It’s easy to make, the perfect combination of tart and sweet, and even healthy enough to eat for breakfast!

a strawberry rhubarb crisp in a white baking dish

A healthy crisp recipe everyone will love

One dessert I absolutely love making during the summertime is a crisp. Unlike a pie, it’s SO easy to throw together and is always a crowd pleaser. Crisps are made with a base of fruit and topped off with an oat crumble topping, like this Healthy Apple Crisp. It then gets baked up to crispy perfection!

Strawberry rhubarb is a flavor match made in heaven, and this healthy strawberry rhubarb crisp is no exception! It’s one of those recipes that is perfect to throw together last minute when you need an easy dessert, and it’s perfect to serve during the summertime.

This crisp is sweetened with coconut sugar, and the crisp topping is made with a mix of gluten-free whole oats and almond flour, so it’s healthier than your average crisp.

Why you’ll love this recipe

  • All you need to make this crisp is a handful of simple ingredients, a mixing bowl, a food processor (optional), and a baking dish.
  • The combination of sweet summer strawberries and tart rhubarb is to die for!
  • This crisp recipe is easily adaptable and can be made with frozen fruit if needed, or any fresh fruit you have on hand like berries, peaches or apples.

How to make a healthy strawberry rhubarb crisp

Cut up the strawberries and rhubarb into small pieces, then add some coconut sugar, orange juice and cornstarch tossing it all together.

a bowl of strawberries and rhubarb chopped up

Mix the crisp topping ingredients together in either a food processor or just a large bowl using your hands until it’s crumbly.

A food processor with crisp topping

Evenly spread the berry mixture into your baking dish.

a white baking dish filled with strawberries and rhubarb

Sprinkle the topping all over on top of the fruit.

a white baking dish with strawberries and rhubarb in it topped with an oat crumble topping

Bake at 375 degrees F for 45-50 minutes, then let cool for at least 15 minutes before serving.

strawberry rhubarb crisp in a baking dish with a spoon in it

Recipe tips and variations

  • Use fresh strawberries and rhubarb for best results.
  • Make sure to mix the cornstarch with the orange juice before adding it to the fruit to help it dissolve and avoid having any little cornstarch clumps in the crisp.
  • To make this crisp paleo, substitute the oats with crushed walnuts or pecans.
  • You can use any fruit you have on hand to make this recipe like apples, peaches, cherries or any type of berry!

More summer dessert recipes to try

a serving spoon scooping a piece of strawberry rhubarb crisp

If you tried this Healthy Strawberry Rhubarb Crisp or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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strawberry rhubarb crisp in a baking dish with a spoon in it

Healthy Strawberry Rhubarb Crisp

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 mins
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

This crisp is the perfect recipe for a simple and healthy summer dessert!


Scale

Ingredients

Filling

  • 3 cups strawberries, cut in halves
  • 2 cups rhubarb, cut into 1-inch pieces 
  • 1/3 cup freshly squeezed orange juice
  • 3 tbsp cornstarch
  • 1/4 cup maple syrup

Crisp topping 


Instructions

  1. Preheat the oven to 375 degrees F.
  2. Add the chopped strawberries and rhubarb to a large mixing bowl. Mix the orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.
  3. In a food processor, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.
  4. Pour the fruit mixture into an 8×8 inch baking dish then add the crumble topping.
  5. Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.

Notes

Use fresh strawberries and rhubarb for best results.

Make sure to mix the cornstarch with the orange juice before adding it to the fruit to help it dissolve and avoid having any little cornstarch clumps in the crisp.

To make this crisp paleo, substitute the oats with crushed walnuts or pecans. You can use any fruit you have on hand to make this recipe like apples, peaches, cherries or any type of berry.


Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 215
  • Sugar: 17g
  • Sodium: 50mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 30g
  • Fiber: 3.5g
  • Protein: 2.5g

Keywords: strawberry rhubarb crisp, gluten-free crisp, vegan crisp