Vegan Strawberry Rhubarb Crisp

I love rhubarb recipes and I really want to share more with you here. Rhubarb is a healthy vegetable that grows massively in my garden so every year I love to make easy dessert recipes with it. Since I am a big fan of crumble recipes, known as crisp recipes in the US, I often make rhubarb crisp. It tastes very similar to strawberry rhubarb pie without the hassle of baking a pie crust.

What’s A Vegan Strawberry Rhubarb Crisp?

A vegan strawberry rhubarb crips is an easy crumble recipe that combines two delicious fruits and vegetables in a one-pan dessert. Rhubarb brings a tangy and slightly sweet taste while strawberries add sweetness and delicious flavors. It’s a typical family dessert for summer that can be shared and topped with generous scoops of ice cream.

Ingredient and Substitutions

It’s very easy to make strawberry rhubarb crisp all you need are:

Rhubarb Pieces – fresh or frozen. Rhubarb leaves are somewhat toxic so if you pick yours from your garden, make sure to remove all the leaves. Strawberries Slices – fresh or frozen. Strawberries are the best sidekick to rhubarb and offer the best combination of sweet and sour. Cornstarch or Arrowroot Flour for a grain-free option. Soft Brown Sugar or coconut sugar or granulated sugar or sugar-free Monk fruit erythritol blend to make a sugar-free crisp recipe. Old-Fashioned Rolled Oats – use certified gluten-free oats if you are gluten intolerant. All-Purpose Flour – or gluten-free flour or almond flour for a low-carb alternative. Vanilla Extract Pecan – Pecans, or any nuts you love Shredded Coconut

How To Make Vegan Strawberry Rhubarb Crisp

Serving Rhubarb Crisp

Most of the time crisp recipes are served warm with ice cream or one of the creamy cold toppings below:

Scoop of Vanilla Ice Cream Whipped Cream – like my Vegan Whipped Cream Soy Vanilla Yogurt

Storage

This Strawberry Rhubarb Crisp can be stored in its own baking dish, in the fridge, for up to 3 days. It’s recommended to seal the top of the dish to keep the crisp fresh and moist. Otherwise, store it in an airtight box. You can also freeze crisp leftovers, in single-serve portions in small containers or in a large airtight container. Thaw in the fridge the day before You can absolutely eat leftovers of crisp cold, straight out from the fridge. Or, if you like your Strawberry Rhubarb Crisp lukewarm, then you can:

Microwave for 30 seconds in a microwave-safe bowl – this softens the topping but it still tastes amazing. Air fry for 5 to 8 minutes at 325°F (150°C). Bake in the center rack of the oven in small oven-safe ramekins for 8 to 12 minutes at 325°F (150°C).

Allergy Swaps

I listed below some options to make this recipe even if you have some food allergies:

Sugar-Free Low-Carb Option – use a sugar-free granulated sweetener like allulose or erythritol instead of sugar. It has no carbs, no calories, and it’s natural. Also, swap flour for low-carb flour like almond flour or oat flour. Gluten-Free – pick a gluten-free certified oats brand and use almond flour or gluten-free all-purpose flour blend in the recipe. Dairy-Free – we always use dairy-free butter or coconut oil as an alternative to butter in crumble recipes. Nut-Free – swap pecans for more oats or more shredded coconut.

Below I listed the answers to your most common questions about this Vegan Strawberry Rhubarb Crisp.