There is nothing quite like the taste of fresh fruit in the summer! Fruit dishes are some of my favorite summer treats since they are fresh and lighter than heavier foods like brownies when it gets hot outside. Nothing says summer quite like a fresh fruit crisp!
[Tweet “Make this fruity and lower-sugar #Glutenfree Strawberry Rhubarb Crisp (#Vegan)! #recipe “]
Strawberries and rhubarb are considered spring produce, but I’ve always loved the strawberry/rhubarb combination throughout the summer months in baked goods. Rhubarb is technically a vegetable and not a fruit, so maybe we can count this Strawberry Rhubarb crisp as a serving of veggies? Haha!
After getting a bunch of rhubarb from my grandma’s garden, I knew I needed to make something with strawberries and rhubarb (one of my husband’s favorite flavor combos). I wanted to make a crumb-top pie, but since I didn’t feel like making a pie crust, I decided to make a fruit crisp instead. Perfect!
I made this recipe numerous times to get the recipe just right, and it’s delicious! It’s not too sweet or too tart, and it’s the perfect mix of fruit and crumb. Don’t tell anyone but I like to eat this for breakfast sometimes 😉
That’s okay, though, since this recipe is lower in sugar than a lot of other fruit crisps! I reduced the amount of sugar in this recipe by replacing some of it with baking Stevia. This Strawberry Rhubarb crisp is also low in saturated fats! I use light-tasting olive oil instead of coconut oil or palm shortening in the crumb topping so this is perfect if you’re watching your solid fat intake.
I got a bunch of fresh rhubarb from my grandma’s garden and my mom’s garden so I washed, cut up, and froze the rhubarb to use for later. Since the rhubarb I used was fresh rhubarb that I froze, you can use either fresh or frozen rhubarb with good results here.
- 1 pound sliced fresh or frozen rhubarb about 4 cups
- 1 pound quartered fresh strawberries about 4 cups
- 1/2 cup cane sugar
- 1/3 cup baking Stevia in the Raw
- 3 Tablespoons whole sorghum flour or brown rice flour
- Crumb topping:
- 1 cup gluten-free oats
- 1/2 cup whole sorghum flour
- 1/4 cup packed brown sugar
- 1/4 cup baking Stevia in Raw
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup oil I used light tasting olive oil
- 2 Tablespoons rice milk or coconut milk
- Preheat oven to 350° degrees F
- In a large bowl, stir together the strawberries, rhubarb, sugar, stevia, and sorghum flour. Mix thoroughly
- Spread strawberry rhubarb mixture into the the bottom of a 9x13-inch baking pan. Set aside
- In a medium bowl, stir together the oats, sorghum flour, brown sugar, stevia, salt, and cinnamon. Add the oil and rice milk and stir together until mixture becomes crumbly
- Spread the crumb mixture evenly onto the strawberry mixture in the baking pan
- Bake in preheated oven for 40 minutes
- Allow to cool for at least 15 minutes before serving. Can be served hot or room temperature
- Store in a sealed container in the fridge for 3-4 days