Strawberry Rhubarb Crisp (Paleo, AIP, Vegan)
This strawberry rhubarb crisp screams summertime! It’s packed with flavor and is a healthier paleo version of a classic.
If you’ve never tried strawberry and rhubarb, now is the time! The flavor is spot on for summer and sweetened by nature. Adding a crisp topping to the amazing flavor combination only makes it even more delicious.
This strawberry rhubarb crisp is gluten-free, dairy-free, grain-free, and vegan. It’s the perfect dessert to bring to a gathering as it checks the box for those with food intolerances but is still delicious for everyone else. Not only is the strawberry-rhubarb filling delicious but the crisp topping is on point. It’s basically just one big crispy cookie topping. Pinch me.
The Ingredients You’ll Need For the Paleo Strawberry Rhubarb Crisp
- Fresh strawberries. The fresher the better! I don’t recommend frozen for this recip.e
- Fresh rhubarb. Spring and summer is the best time to find fresh rhubarb.
- Tigernut flour. Tigernut is the main flour in the crisp, and it is not a nut! You can read more about tigernut here.
- Shredded coconut and coconut oil.
- Arrowroot starch. You can also sub tapioca starch.
- Maple syrup. You can also sub honey if you’re not vegan.
How to make Strawberry Rhubarb Crisp
- Add the filling ingredients to the baking dish and toss to combine. Set aside.
- For the crisp topping, combine the ingredients and stir until the crisp topping dough forms.
- Add the topping to the filling and use your hands or a spatula to evenly spread the crisp topping until it’s covering all of the filling.
- Transfer to the preheated oven and bake for 30-35 minutes or until the filling is bubbly and the crisp topping is golden brown.
Tips & Tricks
- Keep a close eye on the crisp. Around the 30 minutes mark, keep a close eye to make sure that the topping doesn’t burn.
- Add a topping. I think this recipe is perfect with vanilla ice cream, but whipped cream works too.
Can you make this recipe without coconut?
Coconut is a pretty main ingredient in this recipe, so I haven’t tried to make it any other way.
Do you have to peel rhubarb?
You don’t need to peel rhubarb, however, later in the season, it tends to get a bit more fibrous and harder to cut through. I find it easier to just peel back the top layer if I have trouble cutting through it.
Storage and reheating instructions.
You can store any leftovers in the fridge in an air-tight glass container and reheat it in the oven under the broiler for a few minutes.
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Strawberry Rhubarb Crisp (Paleo, AIP)
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Ingredients
For the filing
- 3 cups strawberries, sliced into quarters
- 2 cups rhubarb, chopped
- 2 tbsp arrowroot starch
- 1 tbsp coconut sugar
- 2 tsp lemon juice
For the topping
- ¾ cup shredded coconut
- ⅓ cup tigernut flour
- ¼ cup arrowroot starch
- 2 tbsp coconut flour
- ¼ cup + 2 tbsp coconut oil, melted
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350 F and lightly grease an 8x8" baking dish
- Add the filling ingredients to the baking dish and toss to combine. Set aside.
- For the crisp topping, combine the shredded coconut and the flours in a large mixing bowl. Add the coconut oil and maple syrup and stir until the crisp topping dough forms.
- Add the topping to the filling and use your hands or a spatula to evenly spread the crisp topping until it's covering all of the filling.
- Transfer to the preheated oven and bake for 30-35 minutes or until the filling is bubbly and the crisp topping is golden brown.
- Remove from the oven and allow to cool before serving by itself or with a dairy-free vanilla ice cream.
Notes
This recipe was originally published in 2018 and updated in 2022.
The first thing I want to say is that the taste is absolutely amazing! I’m not a big fan of coconut, but the crumble is delicious. There are two tweaks I will absolutely make next time though. The rhubarb has to be cooked beforehand. At least for me, the rhubarb stayed crunchy. Not 100%, but not soft like the strawberries were. The second tweak I will make next time is that I will double the crumble. I did not have nearly enough to cover the whole top. And it’s delicious, so I need more anyway! Otherwise, absolutely wonderful.
Great way to try rhubarb for my first time. Loved it!
YUM! This is going to be dessert for next week.