Recipe: Strawberry Rhubarb Crisp

Spoonful of Strawberry Rhubarb Crisp

This wonderful dessert uses the fruits of the season and can be doubled easily for a large gathering. The recipe is easily adapted for any season with suggestions below.

Preparation time: 1 hour

Makes 4 servings


For the Crisp Topping:

½ cup rolled oats

¼ cup whole wheat pastry flour

½ teaspoon sea salt

¼ teaspoon ground cinnamon

2 tablespoons melted butter or coconut oil

2 tablespoons maple syrup

3 tablespoons chopped almonds, or nut of choice


For the Fruit:

1 ½ cups rhubarb*

2 cups sliced strawberries*

2 teaspoons lemon juice

½ teaspoon vanilla

2-3 tablespoons sucanat

⅛ teaspoon sea salt

1½ teaspoons tapioca flour



  1. Preheat oven to 350 degrees F.
  2. Mix oats, flour, salt and cinnamon together in a bowl.
  3. Add butter or oil and syrup; mix well. Stir in almonds and set aside.
  4. In a small bowl, combine rhubarb, strawberries, lemon juice, vanilla, sucanat, salt, and tapioca flour. Mix gently.
  5. Put fruit mixture in a lightly oiled glass loaf pan or individual ramekins.
  6. Spoon the oat-nut mixture evenly on top of the fruit.
  7. Cover and bake for 30 minutes.
  8. Uncover and bake 10 minutes more to crisp the topping.

*Seasonal variations – substitute 2 ½ - 3 cups of any of the following: Pears in the fall. Apples in the winter. Blueberries and Peaches in the summer.

Recipe slightly adapted by Bastyr Nutrition Kitchen from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).