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This strawberry rhubarb crisp screams summertime! It’s packed with flavor and is a healthier paleo version of a classic.

strawberry rhubarb crisp in a bowl with ice cream.

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.

strawberry rhubarb crisp ingredients.

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.

strawberry rhubarb crisp on a spoon.

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Strawberry Rhubarb Crisp (Paleo, AIP)

★★★★★

4.9 from 15 reviews
  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 5-6 servings 1x
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Description

This strawberry rhubarb crisp screams summertime! It’s packed with flavor and is a healthier paleo version a classic.

Ingredients

Units Scale

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

  • 3/4 cup shredded coconut
  • 1/3 cup tigernut flour
  • 1/4 cup arrowroot starch
  • 2 tbsp coconut flour
  • 1/4 cup + 2 tbsp coconut oil, melted
  • 1/4 cup maple syrup

Instructions

  1. Preheat the oven to 350 F and lightly grease an 8×8″ baking dish
  2. Add the filling ingredients to the baking dish and toss to combine. Set aside.
  3. 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.
  4. 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.
  5. Transfer to the preheated oven and bake for 30-35 minutes or until the filling is bubbly and the crisp topping is golden brown.
  6. Remove from the oven and allow to cool before serving by itself or with a dairy-free vanilla ice cream.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 15
  • Cook Time: 35
  • Category: desserts
  • Method: baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 295
  • Fat: 19.3g
  • Carbohydrates: 33.8g
  • Fiber: 4.1g
  • Protein: 2.6g

Keywords: strawberry rhubarb crisp

 

This recipe was originally published in 2018 and updated in 2022.