Strawberry Rhubarb Crisp (Paleo, AIP, Vegan)
This strawberry rhubarb crisp screams summertime! It’s packed with flavor and is a healthier paleo version a classic.
After I made my paleo apple crisp at Thanksgiving, I was already planning for this recipe in the summer. Strawberry rhubarb has always been a classic combination that’s intrigued me, but for some reason, I never tried it until this spring. And boy, was I missing out! 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 in this Strawberry Rhubarb Crisp.
Not only is the strawberry rhubarb to die for, but the crisp topping is on point. It’s basically just one big crispy cookie topping. Pinch me.
I could eat this all day long, but realistically, this is perfect for bringing to a summer gathering or serving at your own backyard BBQ. It’s paleo, AIP compliant, and much lower in sugar than other traditional recipes.
The Ingredients You’ll Need For the Paleo Strawberry Rhubarb Crisp
Fresh strawberries
The fresher the better!
Fresh rhubarb
Rhubard is hard to find any other time of year, but I’ve been seeing it in every grocery store! It’s a long, red stalk that will likely confuse the cashier, so be prepared 😉
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
This isn’t a coconut free recipe and I wouldn’t suggest subbing these out.
Arrowroot starch
You can likely sub tapioca starch, though I haven’t tried it
Maple syrup
You can also sub honey if you’re not vegan.
Strawberry Rhubarb Crisp (Paleo, AIP)
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 5-6 servings 1x
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 crust
- 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
- Preheat the oven to 350 F and prepare an 8×8″ baking dish
- Add the filling ingredients to the baking dish and mix well to combine. Set aside.
- For the crisp topping, combine the shredded coconut and the flours in a large mixing bowl. Stir in coconut oil and maple syrup.
- Use your hands to evenly spread out the crisp topping over the strawberry rhubarb filling.
- Bake in the oven for 35-45 minutes or until topping is crisped.
- Remove from the oven and allow to cool before serving by itself or with a compliant vanilla ice cream.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- 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
AIP
Low Carb
Paleo
Whole30
Michelle, this is downright awesome! Yum! Thanks! We will be making this one over and over again, haha. 🙂
★★★★★
Julie, thank you SO much! I’m so glad you liked it <3
Thank you for this recipe! It was delicious, easy, and really needed:) Since you mentioned the topping seemed like a cookie, I actually took a little bit and made one cookie out of it to test it. I would definitely make another batch of topping at some point, just to make some little cookies. Will be using this recipe again.
★★★★★
Thank you so much Lillie!!! So happy you liked it <3
This was surprisingly sweet with such a small amount of sweetener! I really thought it wouldn’t be sweet enough but it was! I will make this again! Thanks.
★★★★★
Thank you so much Sharon!! I love how naturally sweet roasted berries are 🙂
This looks amazing! Will make asap— how many servings does it make would you say?
Thank you!! It depends… I would say it serves 5-6. It could be more, but you’re going to want a big serving 😉
My tigernut flour had not arrived yet. Any chance I could sub cassava flour or something else?
I haven’t tried it with anything else, but let me know if you do!
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I made this last night and it is gorgeous!, even better the next day when its a cold snack for lunch in work <3 Thank you! saving my life over here x
★★★★★
Ahh thank you so much Ash!! I am so happy you like it! It’s one of my favorites.
Great recipe. Thank you 🙂 My (non-AIP) husband declared it the best crumble I’ve made since going AIP, and I’ve made MANY!
★★★★★
Ahh yay! Thank you so much Bailey! So happy it was a crowd pleaser 🙂
Delicious! I added a bit of maple syrup to the fruit mixture and cinnamon to the crisp and it turned out great. Will definitely make this again. My husband raved about it!
★★★★★
Yumm!! Thank you so much Jane! So happy you liked it 🙂
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This was a wonderful crisp! My favorite of all that I’ve tried since going on AIP. Thanks so much!
★★★★★
Yay! Thank you so much, Bobbie 🙂
I absolutely was thrilled about the flavor of this crisp! I wasn’t sure I would like it with the tiger but flour in it because in other recipes I didn’t care for its flavor. But the coconut helped balance the flavors very nicely. I didn’t have enough maple syrup so I used what was left of the syrup and finished off what I needed with honey. I’m making it again today as soon as we finish off the first batch. Thank you for working hard to create such a wonderful AIP recipe.
★★★★★
Thank you so so much!! So glad you liked it!