Vegan Strawberry Rhubarb Crisp

This Vegan Strawberry Rhubarb Crisp is filled with juicy strawberries and tart rhubarb, topped with a buttery oat crumble, then baked until golden and bubbly. Everyone will love this bright and simple spring dessert! 

It’s no secret that one of the best ways to enjoy abundant fruit is by baking it into a thick and bubbly vegan crisp or cobbler. They’re easy vegan desserts that you can make with minimal ingredients, time, and dishes. Most importantly, they’re always a hit at friend and family gatherings, and this simple crisp is no different!

Ingredients You’ll Need 

for the filling:

• Rhubarb: Fresh rhubarb is in season from spring to early summer and is often easy to find at local farmer’s markets and grocery stores during these months. Rhubarb stalks are often sold in bunches and look like a pink version of celery.  
• Strawberries: The flavors of sweet strawberries and rhubarb complement each other really well. The sweetness of the strawberries balances the tartness of the rhubarb. In this crisp, we’re using an almost 1:1 ratio!    
• Sugar: The filling is made with regular white and brown sugar to give a deeper taste of the molasses. You can replace the brown sugar with coconut sugar for a similar flavor if desired.  
• Cornstarch: Acts as the thickening agent in the filling and transforms the fruit juices into a thick and jammy consistency.    
• Orange juice + zest: Adds an acidity and bright citrus flavor to the filling, enhances the sweetness and tartness in the rhubarb and strawberries. 
• Vanilla: Adds a sweet, warm, subtle flavor that rounds out the flavor of the crisp filling. 

for the crumble topping:

• Vegan butter: The source of the fat and richness that helps create a crumbly texture and holds the oats and flour mixture together. Any vegan buttery sticks will work well, so use your favorite brand! 
• Flour: All-purpose flour helps to give the crumble topping structure. We developed this recipe using regular all-purpose flour, but a gluten-free blend would likely work well, too. If you want a fruit crisp recipe with almond flour, check out our Vegan Apple Crisp recipe! 
• Oats: Old-fashioned rolled oats add texture and heartiness to the topping. Unlike quick oats or instant oats, rolled oats will hold their texture best and create a nicely textured topping that is not too soft.  
• Sugar: ​A mixture of brown sugar and maple syrup is the perfect amount of sweetness and moisture. Again, coconut sugar will work well in place of the brown sugar, if desired. 

Equipment Needed

• Mixing bowls
• Silicone or rubber spatula
• Fork 
• 2-quart baking dish

How to Make Vegan Strawberry Rhubarb Crisp 

1. Make the filling. Add the fresh rhubarb, fresh strawberries, sugars, cornstarch, orange juice, zest, vanilla extract, and salt to a large bowl. Mix together until well combined. 
2. Transfer to a 2 qt baking dish. Transfer the filling ingredients to a medium baking dish (about 2 quarts) and spread into an even layer, lightly pressing down with a spoon or spatula. 
3. Prepare the topping. In a separate bowl, add the flour, oats, brown sugar, and salt. Whisk together until well combined. Add the cold butter and toss to coat. Use your fingers or a pastry cutter to rub the vegan butter into the flour mixture, breaking it into smaller pea-sized pieces. It’s okay if there are some irregular sized pieces. Finally add the maple syrup and toss together with a fork until well combined and the mixture resembles wet sand. 
4. Spread the topping mixture over the fruit filling. Distribute the crisp topping over the fruit filling, pressing lightly into an even layer. 
5. Bake. ​Bake the crisp for 45-50 minutes, or until the topping is golden brown. 
6. Enjoy. Let cool for at least 15 minutes before serving with a big scoop of vegan vanilla ice cream. Enjoy!

Storage and Freezing Instructions

Leftover strawberry rhubarb crisp will keep for up to 5 days in an airtight container in the refrigerator. If storing directly in the baking dish, tightly cover it with plastic wrap or a similar reusable wrap. 

This berry crisp can also be frozen before baking. Make the crisp in a freezer-safe container, then cover tightly with plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months, then thaw overnight before baking. 

More Spring Desserts You May Enjoy:

Dessert

Easy Vegan Strawberry Shortcake

Gluten Free

Healthy Vegan Lemon Bars

Dessert

5-Minute Vegan Frozen Yogurt

Dessert

Glazed Vegan Lemon Loaf

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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