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Strawberry Rhubarb Crisp

Updated: Jun 30, 2020

Strawberry Rhubarb Crisp... do I need to say more?

This combination is the perfect balance of sweet and tart.

My spring/summer dessert of choice would be anything with strawberry and rhubarb (..and maybe raspberry would be at the top of my list as well).

I love that this recipe is whole food plant based oil free and really guilt free.

You could consume almost the entire pan and it would make for a perfectly balanced breakfast, let alone a dessert option.

We've included oats, fruit, dates, and a tiny bit of almond butter as the ingredients.. very simple and easy.

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Strawberry Rhubarb Crisp
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Strawberry Rhubarb Crisp

[Serves 2-4]


1 cup finely chopped rhubarb 

1 1/2 cup of chopped strawberries (frozen or fresh)

1/2 cup oat flour (blend rolled oats in a high speed blender to make a flour)

1/2 cup rolled oats

1/2 tsp baking powder

2 tbsp date syrup

1 tbsp almond butter


+Mix together fruit in a 9 in baking dish or loaf pan

+In a bowl stir in all other ingredients and then crumble over fruit

+Bake at 250 degrees for 1 hour

[Serve warm over strawberry nice cream is our favorite way!]


I hope you'll give this recipe a try, and let us know if you liked it!

We love seeing photographs of our recipes and just in general hearing from you guys!

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Susan Smeltzer
Susan Smeltzer
Jul 02, 2021

Hi Britt,

You have 250 degrees on this recipe, is that correct?

Eviee Carter
Eviee Carter
Aug 18, 2021
Replying to

Wait no it is 250. She says she likes to put it on a lower temperature because it has almond butter in

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