Strawberry Rhubarb Crisp

I’ve been on a bit of a rhubarb and strawberry kick lately, which you might have noticed.  I can’t get enough of them!  I think I’m making something either strawberry, or rhubarb or both together every week.  This crisp though, is by far one of my favorites.  I make this a lot because it’s so easy to throw together, and more importantly, it tastes incredible.  You can even make it ahead of time and throw it in the fridge, then bake it while you eat dinner so it’s nice and warm for dessert.  It’s impressive enough for guests, but also simple enough for a casual dinner for just Ryan and me.

I got the recipe from the book “Animal, Vegetable, Miracle” by Barbara Kingsolver, which has some great recipes that are pretty easy to veganize.  Unfortunately though, the book itself wasn’t my favorite.  I read it a few years ago with my book club at the time, and I think all of us were more than a little annoyed by the book, even though we’d been really excited to read it.

Considering about half the group was vegetarian, and all of us were very open minded about food choices, we were surprised to react the way we did to it.  We all eat locally, for the most part, and all tend to have pretty healthy diets, so it seemed like it would be right up our collective alley, but it just wasn’t.  We found it very condescending, and I was particularly irked by her patronizing and dismissive treatment of vegetarians.  I have some other complaints, but no need to re-hash them all here.  Maybe you read it and loved it.  Either way, I took it for what it was worth and happily make this recipe whenever I can!  Here’s my vegan version – it’s even better with some non-dairy vanilla ice cream on top.

Strawberry Rhubarb Crisp

3 cups strawberries, hulled and halved (or quartered if large)
3 cups rhubarb, chopped
1/4 – 1/2 cup agave nectar, depending on how sweet your berries are

Mix together thoroughly and place in an 8”x8” ungreased pan

1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 tsp. cinnamon
1/2 tsp allspice
1/3 cup (2.5 ounces) non-dairy margarine

Mix until crumbly, sprinkle over fruit mixture and bake at 350° for 40 to 50 minutes, until golden.

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37 Responses to “Strawberry Rhubarb Crisp”

  1. THis looks so good! I have been loving rhubarb lately!

  2. That looks great, I can’t wait for strawberries to come into season here next month.

  3. I have never known what to do with rhubarb besides strawberry rhubarb, guess thats the answer. WHat does it taste like alone?

  4. I totally agree with you about Animal, Vegetable, Miracle. I wrote a whole rant about it on my blog a while ago.

    This crumble looks awesome–although I’ve never had rhubarb and have always been afraid to try it.

  5. We have four rhubarb plants, this recipe will come in handy this season:)

  6. I’ve never tried anything with ruhbarb, this looks so good that I just might have to try it!

  7. Hi, Diana! Rhubarb on it’s own is a little tart, and kind of hard to describe. I’ve only had it in dessert dishes, but I know that some people like to cook it with veggies. I love it with strawberries, but I also really love it on it’s own in the rhubarb cake that I make. It makes the cake super moist.

  8. We have masses of rhubarb here (central France) right now but the strawberries won’t be ready for another month. Yet I find so many recipes for both together that I guess American rhubarb and/or strawbs must come online at the same time.

    I SO agree about AVM – she makes out a perfect case for being vegan, then dismisses us as a bunch of weirdos. Seriously irksome. Colin Tudge does something similar in “So Shall We Reap”, but he’s a bit more polite about it.

  9. ooookay, I just made this last night, and it was FANTASTIC. it was a big hit at the party I took it to, and I think I’m going to make it a regular recipe of mine!

  10. Hi, Jan! I’m so glad you liked the recipe!

  11. Found your recipe today and made it this evening, readying it ahead of time and having it piping hot for desert. Absolutely wonderful. Nice to have a dish that allows you to taste the ingredients it was made of. Delicious!

  12. I know I’m a BBQ guy, but understand that I BBQ more fruit & veggies than is legally allowed. This is a great recipe and a great photo – I will be cooking this on my Big Green Egg this weekend. After all, who doesn’t LOVE Strawberries and Rhubarb! Thanks for the Twitter update that led me here.

    Tim – Green Leaf BBQ

  13. Kim, I made this last night, and seemed a little soupy. I’ve never had a crisp before, so I dont know what it supposed to be like, but your picture doesn’t seem to be that way. Where do you think I went wrong? Any help is appreciated. Thanks

  14. Hi, Nick! I’m not sure what might have caused that apart from maybe more juicy fruit (not the gum :) !) It’s not a very firm crisp; it’s almost like thick preserves under the crumb topping. I usually serve it in bowls. You could try doubling the amount of topping, which I sometimes do depending on the fruit. You could also try adding a bit of tapioca or corn starch to the fruit. Hopefully that will help!

  15. We will find out this weekend. Thanks for the advice!

  16. This is SUPER DELICIOUS. I didn’t have any Earth Balance in the fridge, so I used Vege Oil instead – just as good. Nice one. :)

  17. Thanks, Gerunds!

  18. Well I was excited about this; with fresh strawberries and rhubarb available. I always make a recipe the first time exactly as it is written but because of the comments on it’s “runniness” I did add 2 T. of cornstarch. Not enough and 3 would be better. However as a result the top crumble almost entirely sank. And for sure did NOT look at all like the picture. A real disappointment, but then it’s live and learn. I would not use EB margarine again as it contains too much water. The EB sticks might have kept the “oats afloat”. I know taste is so subjective and hope the author of this recipe never takes comments personally. It’s live and learn and I WILL find a crumble top that stays afloat and gets crispy. Thanks for listening.

  19. Hi, Elizabeth – so sorry to hear the recipe didn’t work for you. I modified it from the original to reduce the Earth Balance (which I always due when baking with it since it contains so much water, as you mention.) I often double the topping ingredients, but I’ve never had issues with it sinking, even when I don’t. There’s definitely liquid in the pan after I scoop this out, but the topping is always crisp. Hopefully you’ll be able to tweak it to your liking. Good luck!

  20. Kim – I could not find any rhubarb! Do you think it will work well with all strawberries?

  21. Hi, Amie! You could try a little chopped apple in place of the rhubarb. It lends a bit of tartness that works well with the sweetness of the strawberries. If you just use strawberries (which would still be really good), just reduce the sugar to taste.

  22. MMMMMM!!! Made this tonight with a T of tapioca to firm up the juices. It was perfectly delicious. Thanks for the share!

  23. Making my 2nd batch. LOVE this!! Thank you

  24. So glad you like it, patti!

  25. You’re welcome, Jen! I’ll have to try adding some tapioca starch next time I make this – thanks for the tip.

  26. I just made this for my hubby tonight and it was so yummy! I used maple syrup since I didn’t have any agave on hand. Great recipe!

  27. So glad you liked it, Kayla!

  28. You’re welcome, Jen! Thanks for the tapioca tip!

  29. We made this earlier in the month. It was absolutely delicious, however very soupy. I did mix some cornstarch into the “soup” and reheat it the next day which solved that. The strawberry mixture definitely needs cornstarch or something as a thickener. Thanks for posting.

  30. I wish I would have read the comments before baking! Mine is soupy as well. Perhaps some altering of the posted recipe would be a good idea, adding a bit of corn starch/arrowroot to the strawberry rhubarb mixture? I think next time I will add a tad bit more to the crumble, so it is more crumbly. I’m excited to go try it with ice cream! Soupy or not, I bet it tastes amazing, as the rest of your recipes are! Thank you! :)

  31. Update: OMG so amazing! :)


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