A fruity delicious strawberry rhubarb crisp with coconut oil crumb topping – this recipe includes a gluten-free option. A perfect quick summer dessert!
To be honest I am not quite sure if I am too late with this post – is rhubarb season over already?
If it isn’t and you still have some rhubarb as well as strawberries on hand, you should definitely try this amazing fruit crisp.
We have the pleasure of enjoying home-grown rhubarb from my brother-in-law this summer and I have done quite a bit of experimenting with it. This crisp was by far the best of them all!
Growing up we would eat rhubarb fresh from the garden every summer. If it was too sour for us kids we would dip the peeled chalks in sugar and enjoy it that way.
However, I don’t have a clear defined memory of any rhubarb dish/dessert we did have. So this summer was all about trying new rhubarb desserts.
Well, it wasn’t all that many experiments. I tried incorporating rhubarb into my fruit smoothies…I can’t really recommend that.
Then I tried individual-sized rhubarb apple crisps – made in the toaster oven. I totally burnt some, others where quite good.
Finally I ventured into a classic combination: rhubarb and strawberries! And it was amazing. I guess there is a reason this combination is a classic.
For this crisp I adapted a foodnetwork.com recipe by Ina Garten. It is made in 2 steps. First the halved strawberries and rhubarb cubes are combined with sugar, orange zest and cornstarch dissolved in orange juice.
You can do all that right in the baking dish. Yay for a few-dishes-dessert!
Ever since my experiments with coconut oil chocolate chip cookies I am hooked on that stuff – coconut oil that is (my cookie addiction has lasted for way longer already). So I also used coconut oil for the topping here.
The rest of the topping ingredients are flour (you can use oat flour for a gluten-free version – I simply blend up oats in the food processor to make flour), sugar, brown sugar, sea salt and oats. These are all combined into crumbs with melted coconut oil and spread over the fruit. Lastly, a few sliced almonds are sprinkled on top before baking this fruity goodness for a full hour.
Enjoy with ice-cream or whipped topping.
- 2 cups strawberries, washed, hulled and halved
- 2 cups rhubarb, in 1-inch cubes
- ¾ cup sugar, divided
- ½ tsp orange zest
- ¾ tbsp cornstarch
- ⅓ cup freshly squeezed orange juice
- ½ cup flour (use oat flour for a gluten-free version)
- ¼ cup brown sugar
- ½ cup oats
- pinch of sea salt
- 4 tbsp melted virgin coconut oil, more if necessary
- 2 tbsp sliced almonds
- Preheat oven to 350 F.
- Place strawberries, rhubarb, ½ cup sugar and orange zest in a 8x8-inch baking dish. In a small measuring cup dissolve cornstarch in orange juice and combine with the fruit in the baking dish.
- In a medium bowl whisk together flour, remaining ¼ cup white sugar, brown sugar, salt and oats. Start by adding 4 tablespoons melted coconut oil and work into crumbs by hand. Add more melted coconut oil as needed, one tablespoon at a time.
- Spread the crumb over the fruit mix and sprinkle sliced almonds on top. Bake for 1 hour until golden brown.
- Serve warm with ice-cream or whipped cream.
I believe the best way to eat any fruit crisp is while it is still warm and topped with a scoop of freshly churned vanilla ice cream. Don’t know how to make homemade ice cream? Check out my ice cream maker review post here.
Do you still have rhubarb available? What is your favorite way to use it?
Prefer a pie over a crisp? Try this pie crust recipe
You could prepare the fruit as in above recipe and use it as pie filling
Do you love baking with coconut oil as much as me? Check out these other coconut oil recipes: