Strawberry Rhubarb Crisp

There is seriously nothing better than a strawberry rhubarb crisp on a summer evening. Topped with a little vanilla ice cream,wowza, you might as well die, because you’ll be so happy. I made this crisp allergy free, so as long as you got some dairy free ice cream to go with it, you’re set! I usually just eat it without ice cream since it, *ahem* is fairly loaded with sugar, and dairy free ice cream can be pricey. It’s taken me awhile to master this recipe since I use chia seeds and coconut oil, both can be fickle with baking.


Strawberry Rhubarb Crisp



2 pounds rhubarb stalks, sliced 1/2 inch thick

1 1/4 cups of white sugar

1 pound strawberries, hulled and quartered

3 tablespoons chia seeds

2 teaspoons fresh lemon juice

1 teaspoon pure vanilla extract

3/4 cup of  coconut oil
1 1/2 cups light brown sugar
1 cup all-purpose wheat and gluten free flour mix
1 1/2 cups quick-cooking rolled oats (I recommend Bob’s Red Mill Old Fashioned Rolled Oats)
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt



1. Preheat the oven to 375. In a bowl, toss the rhubarb and strawberries with the white sugar. Add the chia seeds, lemon juice and vanilla to the fruit and stir. Transfer the mixture to a 9-by-13-inch glass pan.

2. Combine the rest of the ingredients in a medium bowl. The coconut oil should stay solid for mixing. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

3. Sprinkle the topping evenly over the filling and bake for 1 hour.


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