• Kim Campbell

Strawberry Rhubarb Crisp

Updated: May 8, 2019

Rhubarb is a springtime vegetable that my dad grew in our garden. You cut and cook only the stalks, which are reddish to light green in color. Rhubarb stalks are very sour and cannot be eaten without cooking them down and adding a sweetener. Strawberries and rhubarb both come into season at the same time making them the perfect dessert pair!

Yields: 4-6 servings

Prep Time: 20 minutes

Cook Time: 40 minutes


3 cups diced rhubarb

1 pound strawberries, hulled and sliced

1/2 cup sucanat, divided (or coconut sugar)

1/2 cup and 2 tablespoons whole wheat pastry flour, divided

1/4 cup pitted and chopped Medjool dates

1/2 cup whole-grain rolled oats

1/2 cup finely chopped walnuts

3 tablespoons apple or orange juice


  1. Preheat oven to 375°F. Line a 9 x 9 inch baking pan with parchment paper and set aside.

  2. In a large bow, mix together the rhubarb, strawberries, 1/4 cup Sucanat, 2 tablespoons of the flour, and the dates.

  3. In a separate bowl, mix together the rolled oats, remaining 1/2 cup flour, remaining 1/4 cup Sucanat, walnuts, and apple juice.

  4. Evenly spread the strawberry-rhubarb mixture into the prepared pan. Top with the oats mixture, spreading evenly.

  5. Bake for 35-40 minutes until golden brown and bubbly. Spoon into bowls and serve warm.

Kim’s Hints: We like to use the leftovers for a delicious breakfast bowl paired with an unsweetened plant-based yogurt.

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