I remember the first time I had strawberry rhubarb crisp  it was at a potluck with paper plates and lawn chairs, and it tasted like pure summer. That sweet-tart combo hit just right. When I started making it myself, I added an oat-almond topping that gets golden and crisp, while the fruit bubbles underneath like a warm jam. Now it’s my go-to when I want something nostalgic but easy especially when rhubarb starts showing up at the farmer’s market.

Strawberry Rhubarb Crisp Recipe

Ingredients:

Fruit filling:

• 3 cups chopped rhubarb (fresh or frozen)

• 2 cups chopped strawberries

• 1/3 cup maple syrup or honey

• 1 tbsp lemon juice

• 1 tbsp arrowroot starch or cornstarch

• 1/2 tsp vanilla extract

Crisp topping:

• 1/2 cup rolled oats

• 1/2 cup almond flour (or regular flour)

• 1/3 cup sliced almonds (optional)

• 1/4 cup coconut sugar or brown sugar

• 1/4 tsp cinnamon

• Pinch of salt

• 3 tbsp coconut oil or butter, melted

Instructions:

1. Preheat Oven
   Preheat to 350°F (175°C) and lightly grease an 8x8" baking dish.

2. Mix the Fruit
   In a large bowl, combine strawberries, rhubarb, maple syrup, lemon juice, arrowroot, and vanilla. Stir and pour into the baking dish.

3. Make the Topping
   In another bowl, mix oats, almond flour, almonds, sugar, cinnamon, and salt. Stir in melted coconut oil until crumbly.

4. Assemble & Bake
   Sprinkle the topping evenly over the fruit. Bake for 35–40 minutes, until the topping is golden and the filling is bubbly.

5. Cool Slightly & Serve
   Let it cool for 10–15 minutes. Serve warm with vanilla ice cream or yogurt!

Sarah’s Tips 🍓

• Don’t have rhubarb? Try raspberries or apples for a twist.

• Want it nut-free? Skip the almonds and use oat flour instead of almond.

• It tastes even better the next day after chilling in the fridge.

Nutrition (Per Serving, serves 6):

• Calories: 220

• Protein: 3g

• Carbs: 28g

• Sugar: 16g

• Fat: 11g

• Fiber: 4g