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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

  • Author: Samuel
  • Total Time: 1 hour
  • Yield: 6 to 8 servings 1x
  • Diet: Plant-Based, Gluten Free (if gluten-free flour and oats used)

Description

This easy Strawberry Rhubarb Crisp features a delightful balance of sweet and tangy flavors, made with fresh strawberries and tart rhubarb topped with a crunchy oat-based topping. Entirely plant-based and simple to prepare, this dessert is perfect for cozy nights or lively dinner parties, delivering joy in every bite with its rich flavors and satisfying texture.

Ingredients

Scale

Fruit Filling

  • 4 cups fresh strawberries, washed and chopped
  • 3 cups fresh rhubarb, washed and chopped
  • 2 tablespoons lemon juice
  • 3/4 cup brown sugar (natural)
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon natural gelling agent
  • 2 tablespoons maple syrup (natural), optional

Crisp Topping

  • 1 1/2 cups rolled oats
  • 1/2 cup all-purpose flour (or almond/oat flour for gluten-free)
  • 1/3 cup brown sugar (natural)
  • 1 teaspoon ground cinnamon (natural)
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter (plant-based), cold

Instructions

  1. Prepare the Fruit Filling: Wash and chop the fresh strawberries and rhubarb into bite-sized pieces. In a large bowl, combine the fruit with lemon juice, brown sugar (natural), vanilla extract (natural), natural gelling agent, and optional maple syrup (natural). Stir gently to coat evenly. Let the mixture sit for 10 minutes to allow the flavors to meld and the fruit to release juices.
  2. Make the Crisp Topping: In a separate bowl, combine rolled oats, flour, brown sugar (natural), ground cinnamon (natural), and salt. Add cold vegan butter (plant-based) and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs with clumps, ensuring the oats are well coated for a perfect crunchy texture.
  3. Assemble the Crisp: Preheat the oven to 350°F (175°C). Transfer the fruit mixture evenly into a baking dish. Sprinkle the oat topping evenly over the fruit, covering it completely to lock in juiciness and create a crunchy finish.
  4. Bake Until Golden: Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the fruit filling bubbles around the edges, releasing a sweet and tangy aroma.
  5. Cool and Serve: Allow the crisp to cool for at least 15 minutes so the filling thickens for ideal texture. Serve warm or at room temperature for a perfect balance of soft fruit and crunchy topping.

Notes

  • Cut strawberries and rhubarb evenly for uniform cooking and texture.
  • Balance sweetness carefully to let the rhubarb’s natural tartness shine.
  • Use cold vegan butter (plant-based) for a crunchier topping.
  • Let the fruit mixture rest before baking to infuse flavors and release juices.
  • Watch baking time closely to prevent drying out; look for bubbling fruit and golden topping.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 20g
  • Sodium: 100mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry Rhubarb Crisp, plant-based dessert, vegan dessert, oat topping, gluten-free dessert, fruit crisp, spring dessert

Find it online: https://quicktastykitchen.com/strawberry-rhubarb-crisp/