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)
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.
Great way to try rhubarb for my first time. Loved it!
YUM! This is going to be dessert for next week.