This healthy Vegan Strawberry Rhubarb Crisp is the perfect spring and summer dessert! Bake strawberries and rhubarb to create a sweet and tart filling, and top with a perfectly crispy oat gluten-free topping that will have everyone reaching for more of this great recipe!

I am excited to share this Vegan Strawberry Rhubarb Crisp recipe with you! I think you'll love the combination of flavors. It's perfect for a springtime treat, like this Vegan Strawberry Rhubarb Pie. Who doesn't love a fruit crisp fresh out of the oven? The wholesome crisp topping is made with oats, almond flour, coconut flour, turbinado sugar, cinnamon, and vegan butter.
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I love how the sweetness of the juicy fresh strawberries complements the tart rhubarb, like in these Vegan Strawberry Rhubarb Muffins and Vegan Strawberry Rhubarb Crumble Bars. This simple gluten-free strawberry rhubarb crisp is delicious as is or with dairy-free ice cream or with whipped coconut cream on top!
If you love strawberries as much as I do, enjoy sliced strawberries with these Vegan Buckwheat Banana Waffles. You can also try this fun and refreshing Strawberry Elderflower Gin Fizz or Strawberry Lemon Gin Granita.
What Is a Crisp?
Perhaps you are wondering the difference between a cobbler, a crisp, and a crumble? Crisps typically have oats in the streusel topping; crumbles do not. Cobblers, like this Vegan Cherry Cobbler and Vegan Blueberry Cobbler, are fruit desserts with a sweetened biscuit topping that resembles cobblestones once baked.
What Is Turbinado Sugar?
Turbinado sugar is raw sugar that looks a lot like brown sugar. However, the crystals are less processed, resulting in larger, coarser, crunchier granules and a higher molasses content. It comes from the first pressing of sugar cane. The resulting cane juice is boiled once, causing the sugars to crystallize.
The crystals are then whirled in a centrifuge to remove excess moisture, and voilà, turbinado sugar is created. Because of the large and coarse grains, turbinado makes a lovely finishing sugar, meaning it's usually sprinkled on top of desserts for a special gourmet touch. I use it as an ingredient in my Vegan Southwest Skillet Cornbread.
I like turbinado sugar in this recipe because it contributes to the crunchiness of the crisp topping, and it works nicely with the fruit filling.
Family loved it ❤️❤️❤️ I substituted tapioca flour for arrowroot and ground pecans for coconut flour. My husband says he's going to make it for Mother's Day and we are planning to plant rhubarb in our garden.
- Ellen
Ingredients

Here are the ingredients you'll need to make this delicious Vegan Strawberry Rhubarb Crisp:
- Organic turbinado cane sugar - since the granules are larger, they contribute to the crunchiness of this vegan strawberry rhubarb crisp. You can substitute with coconut sugar, date sugar, or organic cane sugar (to ensure it's vegan). Increase the amount of sugar to ¾ cup if using 4 cups rhubarb and 2 cups strawberries, or to your taste.
- Arrowroot powder for thickening the fruit mixture.
- Rhubarb - I love tart, fresh rhubarb. Choose firm, unblemished stalks.
- Organic Strawberries - Sweet strawberries are the best.
- Fresh lemon juice - don't use concentrate; it's not the same.
- Vanilla extract - this is a classic for flavor.
- Gluten-free rolled oats - oats are a must for a crisp!
- Vegan butter, chilled and cubed. I use Earth Balance Soy-free buttery sticks.
A full list of ingredients with exact amounts can be found on the recipe card below.
Substitutions & Variations
- Almond flour or coconut flour - Replace with gluten-free oat flour. Make oat flour by pulverizing it in a blender. Or try ground pecans! If you're not gluten-free, you can replace the flours with whole wheat pastry flour or all-purpose flour.
- Arrowroot powder - Use organic cornstarch or tapioca flour instead. I have not tried xantham gum - I don't recommend using more than one teaspoon of xanthan gum. You can try using additional oat flour or gluten-free flour as well.
- Gluten-free - To ensure this recipe is gluten-free, use gluten-free rolled oats and gluten-free flour.
- Lemon zest/lemon juice - Use orange zest/orange juice - this is particularly good with a rhubarb fruit filling. Do not use the "lemon juice" that comes from a plastic lemon shaped container.
- Strawberries - Try this recipe with blackberries, raspberries, mixed berries, and peaches; it's easily adaptable. You can make this crisp with all rhubarb if you like, I highly recommend it!
- Rhubarb - Replace with peaches, plums, mixed berries, raspberries, or blackberries. Or use 100% strawberries in your crisp!
- Turbinado sugar - You can use coconut sugar, organic cane sugar, organic brown sugar, or date sugar. I've had success with organic cane sugar with the fruit and light brown sugar in the topping.
- Vegan butter - Use coconut oil instead.
- Vanilla extract - Use almond extract.
How to Make This Vegan Strawberry Rhubarb Crisp
Let's begin: Preheat the oven to 375°F and butter a deep-dish 9-inch pie dish, a 9-inch cast-iron pan, or an 8x8-inch square dish. If you prefer individual portion sizes, lightly grease eight individual ramekins.
Wash the fruit in a colander, drain it, gently dry it, and cut into ½-inch pieces.

- Step 1: In a large bowl, combine strawberries, rhubarb, arrowroot powder, lemon zest, lemon juice, turbinado sugar, and vanilla extract. Let sit for 20 minutes.

- Step 2: In a medium bowl, combine rolled oats. almond flour, coconut flour, turbinado sugar, cinnamon, and salt. Add vegan butter and rub it into the dry mixture between your fingers. Keep doing this until the mixture is like wet sand.

- Step 3: Place the fruit mixture in the buttered baking dish.

- Step 4: Sprinkle the crumb topping mixture on top of the fruit in the baking dish.

- Step 5: Bake until the top is golden brown and the fruit bubbles at the edges of the baking dish. Watch the crisp to ensure it doesn't overbrown.

- Step 6: Let this vegan strawberry rhubarb crisp cool for 20 minutes before serving.
How to Serve This Vegan Strawberry Rhubarb Crisp
- Serve this easy vegan strawberry rhubarb crisp with non-dairy vanilla ice cream or vegan Cocowhip.
- Top it with fresh berries and whipped coconut cream.

How to Store This Vegan Strawberry Rhubarb Crisp
- Refrigerate leftovers for up to 3 days.
- To enjoy this vegan strawberry rhubarb crisp for breakfast, leave it on the counter for 30 to 60 minutes first to get it to room temperature.
- For a warm crisp for breakfast, reheat it in the oven at 350°F in a small baking dish for 20 minutes.
Recipe FAQs
You can make this strawberry rhubarb crisp with blueberries, blackberries, peaches, raspberries, or plums. As long as you have 6 cups of fruit, you can't go wrong!
Then you can make a rhubarb crisp if you have 6 cups of rhubarb! You will likely need two to four tablespoons more sugar to balance the rhubarb's tartness.
You can make the crisp topping ahead of time and freeze it for up to 3 months. I recommend baking the crisp right before you plan to eat it.
Yes, you can make this crisp with frozen fruit; there is no need to thaw it first. Bake for 10 minutes longer.
You don't want to miss out on this seasonal treat. Try this vegan Strawberry Rhubarb Crisp recipe, and let us know what you think. So go ahead, preheat your oven, and start baking!
More Vegan Dessert Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe

Healthy Vegan Strawberry Rhubarb Crisp (Gluten free)
EQUIPMENT
- deep dish 9-inch pie plate
- colander
INGREDIENTS
For the filling
- 3 cups strawberries cut into ½- inch pieces
- 3 cups rhubarb cut into ½-inch pieces
- 3 tablespoons arrowroot powder or organic cornstarch
- 1 teaspoon lemon zest or orange zest
- 1 tablespoon fresh lemon juice or orange juice
- ½ cup turbinado sugar or coconut sugar, organic cane sugar, or date sugar
- 1 teaspoon vanilla extract
For the crumb topping
- 1 cup gluten-free organic rolled oats
- ½ cup almond flour or rolled oats or oat flour
- ½ cup coconut flour or coarsely chopped pecans or walnuts
- ½ cup turbinado sugar or coconut sugar, organic cane sugar, or date sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 6 tablespoons vegan butter slightly softened, cut into cubes, plus extra for greasing the baking dish, or virgin coconut oil
- Vegan vanilla ice cream optional, for serving, or whipped coconut cream
INSTRUCTIONS
- Preheat oven to 375°F. Grease a 9-inch deep dish pie plate or 8 x 8-inch baking dish.
- In a large bowl, add strawberries, rhubarb, arrowroot powder, lemon zest, lemon juice, turbinado sugar, and vanilla extract. Combine and let sit for 20 minutes.3 cups strawberries, 3 cups rhubarb, 3 tablespoons arrowroot powder, 1 teaspoon lemon zest , 1 tablespoon fresh lemon juice, ½ cup turbinado sugar, 1 teaspoon vanilla extract
- In a medium bowl, combine rolled oats. almond flour, coconut flour, turbinado sugar, cinnamon, and salt. Add vegan butter and rub it into the dry mixture between your fingers.1 cup gluten-free organic rolled oats, ½ cup almond flour, ½ cup coconut flour , ½ cup turbinado sugar , ½ teaspoon ground cinnamon, ¼ teaspoon fine sea salt, 6 tablespoons vegan butter
- Place the fruit mixture in buttered baking dish.
- Top the fruit with crisp topping mixture in baking dish.
- Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling. Let rest for 20 minutes before enjoying. Top with vegan vanilla ice cream, if desired.Vegan vanilla ice cream
NOTES
- You can bake this crisp in individual ramekins for 20 minutes.
- You can make the crisp topping ahead of time and freeze it for up to 3 months.
- Refrigerate leftovers for up to 3 days. You can eat room temperature the next day, leave it on the counter for 30 to 60 minutes first. To reheat, place in the oven at 350°F for 20 minutes or until heated through.
- Because rhubarb is quite tart and the strawberries were not very sweet, I added more sugar. Adjust the amount of sugar to the fruit and your taste.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.


















Barbara Lindberg says
Excellent ingredients which I have on hand. Exchanged Arrowroot starch with Xanthum gum as my fiance was tested sensitive for anything potato and this is a potato starch. Thank you for your efforts. I haven't had Rhubarb in 20 years since I moved from Wisconsin. I am sooooo excited!
Emily Miller says
Thank you, Barbara! How exciting that you can get rhubarb now! Alternatives to Arrowroot starch are tapioca flour and cornstarch - I recommend organic. Keep in mind that xantham gum is much more concentrated than arrowroot powder and that you'll need a much smaller amount! I'd love to hear back from you when you try it. Happy baking!
Ellen says
Family loved it ❤️❤️❤️ I substituted tapioca flour for arrowroot and ground pecans for coconut flour. My husband says he’s going to make it for Mother’s Day and we are planning to plant rhubarb in our garden.
Emily Miller says
Hi Ellen, Thank you so much for your review! Good luck with your gardening—a rhubarb plant sounds fantastic! This crisp sounds so good with your substitutions. I wish you a wonderful Mother's Day!
Tayler says
I made this when our vegan friends came over for dinner and they raved about it! Thanks so much for sharing the recipe!
Emily says
Thank you for trying out our recipe Tayler, and for letting us know that it was a hit with your vegan friends! We're glad to hear that everyone enjoyed it.
Michelle says
Absolutely love the combination of strawberries and rhubarb! Such a fantastic gluten-free recipe! Thanks for sharing! 🙂
Emily says
Thank you for trying our gluten-free strawberry rhubarb crisp recipe, Michelle! We're so happy to hear that you loved it. ?
Sophia says
This was such a delicious dessert, I adore the crumble on top of the berries. We paired it with whipped coconut cream and it was so good!
Emily says
Thank you for trying our recipe Sophia, and for rating it 5 stars! We're glad you enjoyed it - the crumble is one of our favorite parts too. 🙂
Casey says
The combo of strawberries and rhubarb is spot on! A hit!
Emily says
Thank you for your review, Casey, I'm glad to hear it!
Chris says
This cake is reminding me of my childhood! My mom used to make this rhubarb cakee and this cake brought me back my memories! I love it! The strawberries with rhubarb and the crumble is the best!
Emily says
Chris, thank you for your review. We're so glad to hear that it reminded you of your childhood and brought back memories--that's what we love to hear!
Gus says
Fantastic recipe! The second time I make it and can't have enough! A solid recipe!
Emily says
Thank you for the five-star review, Gus! It's great to hear that this recipe was a hit. I'm so glad you were able to make it again and can't wait to see what you try next!
Nancy says
Excellent flavors. I can't wait till rhubarb season again!
Emily says
Thanks so much, Nancy! I am looking forward to it too!
Jacqui says
This is such a fantastic recipe! It turned out so delicious - everyone in my family loved it.
Emily says
Thank you for your review, Jacqui! I'm so glad to hear that this recipe was a hit.
Julia says
This was so good. I have both of these fruits growing the garden just now so it was a great way to use them up. Love the tartness of the rhubarb with the sweetness of the strawberries. Loved it and will make it again soon.
Emily says
Thank you for your review, Julia. It's wonderful that you have both strawberry and rhubarb growing in your garden! We're so glad you enjoyed this recipe!
Tavo says
Wao , your recipes are impressive. I love the photography. Truly inspired me to make this cake and I loved rhubarb, just didn't know how to make a cake out of it. It was delicious!
Emily says
Thank you for your review, Tavo. I am so happy to hear that our recipes are inspiring and delicious, and that you love the photography! It is wonderful to know that rhubarb crisp is now a favorite of yours as well. I hope this inspires you to try the other recipes on our blog too. We have more coming soon!
Anaiah says
This truly was such a delightful dessert and awesome that it's gluten free and vegan. I seriously don't think you can go wrong with the combination of strawberry and rhubarb! I normally top my crisps with a big scoop of ice cream but yours was perfect as is and sooo good on it's own.
Emily says
Thank you so much for your review Anaiah, we're so happy to hear that you enjoyed the strawberry rhubarb crisp!
Anna says
I love this classic combination of strawberries and rhubarb. This fruity crisp is delicious, thank you for this recipe.
Emily says
Thank you for the review, Anna, I'm so happy to hear that you liked this recipe! It's one of my favorites too!
Kayla says
This rhubarb crisp was so flavorful! I loved all of the bright summer flavors and enjoyed every single bite!
Emily says
Thanks for the feedback, Kayla! I'm so glad you loved our rhubarb crisp; we love hearing that it was flavorful and you enjoyed every single bite!
Marinela says
Great way to use up fresh strawberries! Love this vegan combo! It's delicious, healthy, and also gluten-free, yay! Thank you for this yummy recipe Emily, love your blog.
Emily says
Thank you for your review, Marinela! I'm so glad to hear that this recipe is a hit. Thank you for taking the time to write such a lovely review as well, we really appreciate the feedback!
Choclette says
I know rhubarb and strawberries are meant to make a great match, but I still haven't tried the combination. Your crisp looks delicious and the ingredients you've used sound right up my street.
Emily says
Thank you, Choclette, I do hope you try this strawberry and rhubarb combination. It's one of my favorites for summer!
Ana says
This is absolutely delicious Emily! Love what you did with the combination of rhubarb & strawberries for this Crisp. Thanks for the recipe!
Emily says
Thank you very much, Ana. I'm so glad to hear that you enjoyed the recipe!
Brian says
Excellent fruit flavors, great topping. Must try recipe!
Emily says
Brian, thank you for the kind review. I am so happy to hear that you enjoyed my recipe!