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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

  • Author: Brian
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Plant-Based

Description

This homemade Strawberry Rhubarb Crisp combines the tangy freshness of ripe rhubarb with sweet strawberries, topped with a crunchy, buttery plant-based crumble. Easy to prepare with natural sweeteners and a plant-based topping, this versatile dessert is perfect for any occasion, served warm or cool.

Ingredients

Scale

Fruit Filling

  • 4 cups fresh strawberries, washed and sliced
  • 3 cups fresh rhubarb, chopped
  • 1/3 cup maple syrup (natural)
  • 2 tablespoons lemon juice (natural)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon natural gelling agent

Crisp Topping

  • 1 cup rolled oats
  • 1/2 cup all-purpose flour (or almond/oat flour for gluten-free)
  • 1/3 cup brown sugar (natural)
  • 1 teaspoon ground cinnamon
  • 1/2 cup plant-based butter, cold

Instructions

  1. Prepare the Fruit Filling: Wash and slice the strawberries and rhubarb evenly to ensure consistent cooking. In a large mixing bowl, combine the fruit with maple syrup (natural), lemon juice (natural), ground cinnamon, and natural gelling agent. Mix gently to coat all the fruit evenly.
  2. Mix the Crisp Topping: In a separate bowl, stir together rolled oats, flour, brown sugar (natural), and cinnamon. Cut in cold plant-based butter using your fingertips or a pastry cutter until the mixture becomes crumbly and coarse like sand.
  3. Assemble the Crisp: Spread the prepared fruit filling evenly into a baking dish. Sprinkle the crisp topping evenly over the fruit to create a balanced layer of juicy filling and crunchy topping.
  4. Bake to Perfection: Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake for 35-40 minutes, until the topping is golden brown and the fruit filling is bubbling. Allow to cool for 10-15 minutes so the natural gelling agent sets the filling nicely.

Notes

  • Cut fruit into uniform pieces for even cooking.
  • Do not skip lemon juice to brighten the flavors.
  • Use cold plant-based butter for a flaky, crumbly topping.
  • Let the crisp rest after baking to allow the filling to set.
  • Adjust maple syrup and sugar according to the natural sweetness of your fruit.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 280
  • Sugar: 18g
  • Sodium: 60mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: strawberry crisp, rhubarb crisp, plant-based dessert, fruit crisp, natural sweeteners, dairy-free dessert

Find it online: https://puretastekitchen.com/strawberry-rhubarb-crisp/