Strawberry Rhubarb Crisp

Prep Time 15 min Cook Time 15 min Serves 5-6 servings     adjust servings

A healthier version of the classic dessert!


    For the filling

    • 1 16 oz package of strawberries sliced
    • 2 stalks rhubarb sliced thin
    • 1/2 cup water
    • 1/4 cup maple syrup
    • Juice from 1/2 a lemon
    • 1 tsp lemon zest
    • 1/4 tsp sea salt
    • 2 T chia seeds

    For the crumble topping

    • 1 1/2 cup gluten free rolled oats (You can use almonds for a grain free option.)
    • 2 T coconut oil
    • 2 T maple syrup
    • 1/2 tsp almond extract
    • 1/2 tsp cinnamon


    1. In medium sized saucepan , add the sliced strawberries, sliced rhubarb, water, maple syrup, lemon juice, lemon zest and sea salt. Bring to a boil and then turn down to medium and simmer, stirring occasionally, until the rhubarb looks softened. Mine took about 10 minutes.
    2. Once that mixture is softened, add the chia seeds and stir well. Take a taste. If it's too tart for you, you can always add a little more maple syrup. Set aside for 15-20 minutes.
    3. Preheat oven to 350.
    4. In a food processor , combine all the crumble topping ingredients and pulse a couple times until everything comes together.
    5. Add the fruit mixture to a greased baking dish. I used an 8x8 glass dish .
    6. Sprinkle the crumble topping on top of the fruit.
    7. Bake for about 10-15 minutes or until the topping looks golden in color.


    Recipe Notes

    Store this strawberry rhubarb crisp in the fridge. It should keep for at least a week. I highly suggest warming it up and adding a little ice cream. I think it would be awesome with my strawberry ice cream . Enjoy!

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