Strawberry and rhubarb are a match made in heaven and it doesn’t get any better than Strawberry Rhubarb Crisp! This recipe is easy to make and healthier than most desserts. Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
Heads up! This post was originally published in June 2012. Photos and recipe card were updated April 2018. Enjoy this lovely dessert!
Well, hello there! Come on in. Have a seat. Let’s chat. I know, I know. It’s been a while. Last time I posted, I said I was taking a break, but wasn’t sure how long it’d be.
I said, “it may be one week or maybe three weeks. I hope not longer, but maybe longer.” Okay, so it fell into the “longer” category. There was some wishful thinking going on there.
The good news is: I’m back! With lots of recipes and fun posts just waiting to be shared. My mind’s been working even when I haven’t been actively posting. The bad news is I won’t be blogging full time. You can expect 2-3 posts a week for now. Eventually I’d love to get back to 4-5 posts a week, but I know that isn’t realistic right now.
Now, onto the recipe already! These healthy little individual strawberry rhubarb crisps are the perfect summer dessert. Don’t you just love individual desserts? Not only are they super cute, but they have built-in portion control.
I used to eat rhubarb all the time growing up because it grew wild all over our neighborhood. We’d just pick it and bring it home to dip in sugar and eat.
I haven’t eaten it that often as an adult, though, and it was strange to purchase it in the grocery store. I loved getting reacquainted with this under-appreciated vegetable (yep, it’s a vegetable that’s most often treated like a fruit).
Strawberry and rhubarb are a perfect dessert combination. I use them in equal parts here and the sweetness of the strawberry balances the tartness of the rhubarb. This Strawberry Rhubarb crisp recipe has much less sugar than normal crisps, making it a light, healthy summer dessert. I also used brown rice flour to make it gluten-free, but you can use whole wheat or all-purpose flour if you prefer.
I just know your whole family is going to love this Strawberry Rhubarb Crisp recipe!
How to Make Healthy Strawberry Rhubarb Crisp
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Individual Strawberry Rhubarb Crisp (Gluten-free & Vegan Recipe)
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Strawberry and rhubarb are a match made in heaven and it doesn’t get any better than Strawberry Rhubarb Crisp! This recipe is easy to make and healthier than most desserts.
Ingredients
For the Topping
- 1/2 cup brown rice flour (or flour of choice)
- 1/2 cup rolled oats (make sure they are certified gluten-free if you want a gluten-free dessert)
- 1/4 cup sucanat or brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons room temperature coconut oil
- 1 1/2 tablespoons water
- 1 teaspoon pure vanilla extract
For the Filling
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
- 1 tablespoon orange juice
- 1/2 teaspoon orange zest
- 1 tablespoon brown rice flour (or flour of choice)
- 1/3 cup sucanat or organic sugar
Instructions
- Preheat the oven to 375 degrees. Lightly oil 4 ramekins.
- In a medium bowl, whisk together 1/2 cup flour, oats, sucanat,* cinnamon, and salt. Add the coconut oil, water, and vanilla and use your hands to mix them together. You’ll need to use your fingers to break up the coconut oil and incorporate it. Set aside.
- In a medium bowl, mix together the chopped strawberries, chopped rhubarb, orange juice and zest, 3 tablespoons flour, and sucanat.* Stir to combine well.
- Divide the filling mixture evenly in the four ramekins. (This would also work in a small baking dish if you don’t have ramekins.) Top each ramekin with 1/4 of the topping mixture.
- Place the ramekins on a cookie sheet and bake in the preheated oven for 35-40 minutes, or until the top is browned and the juices are bubbling. Enjoy!
Notes
*affiliate link
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 ramekin
- Calories: 314
- Sugar: 31 grams
- Fat: 7.3 grams
- Carbohydrates: 58 grams
- Protein: 3.3 grams
If you make this Strawberry Rhubarb Crisp recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama and hashtag it with #happyhealthymama?
I love seeing what the Happy Healthy Mama community is cooking and baking!
Also, if you try this recipe, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
In other news, I contributed a guest post for Heather at Fit Mama Real Food yesterday giving tips for how I stay healthy as a mom. Check it out! Heather just had her first baby and even if you aren’t interested in my tips, you gotta check out her adorable little baby boy!
If you love fruit desserts, you might also love one of these healthy desserts:
Healthy Peach Berry Crisp
Fresh Cherry Crumble
Easy and Healthy Fruit Dessert Pizza
I’ve read a number of other blogs, but yours has convinced me; I hope you’ll continue to provide more wonderful blogs in the future five nights at freddy’s.
This was so delicious I just had to comment. Ever since I was 12 and the man at the grocery store told me that strawberry rhubarb is the best pie ever I’ve wanted to try this fantastic combo. Unfortunately, the store didn’t carry strawberry rhubarb pies. I’m 16 now and when I saw rhubarb at whole foods I knew the time had come to finally fulfill my wish 🙂 I doubled your filling recipe, but I kept the orange zest at 1 tbsp. (because I was zesting my orange using the old spoon trick and didn’t want to scrape more ahaha) and subbed xylitol (around 1/4 cup + 1 tsp). For the crisp I used a recipe from Experience Life magazine because it matched my dietary needs (I subbed xylitol for the sugar) Oh my goodness, this might be my new favorite dessert! Here is the crumble recipe if anyone is interested- it is the cleanest one I have found, and it’s quite tasty!
1 1/2 cup rolled oats, divided
1/4 cup brown sugar (or xylitol- I used a very scant 1/4 cup. It was more like 3 T)
1/4 tsp cinnamon
4 T coconut oil (I used 3)
1/2 cup pecans (I used 1/3 cup)
Pulse 1 cup oats, sweetener, cinnamon, and oil in a food processor until it can be compressed into a crumble. Pulse in the pecans and gently stir in the remaining 1/2 cup oats. Sprinkle over the top of the fruit filling.
Thanks again for the great recipe! I love your blog! 🙂
Thanks, April! I’m glad to hear you enjoyed the strawberry rhubarb combo. I like to use xylitol a lot, too–I’ll have to sub it in this recipe next time. 🙂
Hi Maryea,
Glad to see you back and feeling better!
This dish looks delicious and I’ll have to give it a try!
As for the blogging, just do what you can, I will continue reading. :-). I have still been reading through your week by week pregnancy entries and it’s been very helpful for me. I wish I would of been able to keep up with mine more but it just wasn’t possible. I’m at 35 weeks now and feeling pretty fatigued.
Thanks for all your wonderful post!
these look great! i love single serving desserts
Yay! Rhubarb! I love it with strawberries but our strawberries aren’t quite ready here yet. I can’t wait. It’s a little scary how excited I am for them, haha. I’m so glad you’re back! And I’m totally happy with just a couple posts per week. I’m trying to find what’s good for me. I was doing 3 and this week I’m trying for 4. It seems like too much for me, but maybe if I organize things differently, I don’t know. I just know I can’t stick to a schedule, I’m always changing things. Don’t push yourself too hard, I think we’re all just happy to see a little bit of you each week 😀
I’m terrible at sticking to a schedule, too. I’m trying to consolidate the time I spend on blogging things into bigger chunks of time. It seems to be working better so far!
I love a good gluten-free dessert. This sounds wonderful!
Welcome back! I was so excited to see your post pop up in my reader. I hope the healthy happy mommy is doing very well 😀
Thanks, Alex! I’m doing very well. 🙂
I’ve only had rhubarb once, but I loved it. These look awesome!
Welcome back! I hope you had a great break. I have actually never tried rhubarb before but this looks good.
Thanks, Diane! My mom made strawberry rhubarb pie all the time when I was growing up, but I wanted something simpler.
These look just perfect!
I’m glad you’re back! 2-3 times a week is still an accomplishment!
Thanks, Kelli. It’s crazy how much time blogging can take. I’ve really missed it, though!
I’ve been looking for something to do with rhubarb as a first time rhubarb-ish something-attempt that was easy. Jam wasn’t calling to me… pie was too much work… but then this? Oh yes, I can do this.
I can always count on you to deliver. Thanks!
And I’m with Julie! 2 posts a week even would still be fine by me! Take it easy, Maryea! We don’t want you to burn out again. We like you too much 🙂
You’re welcome! I will definitely be taking it slow and not doing too much again. 🙂
Welcome back! You’ve been greatly missed, even though your guest posts have done a wonderful job. Rubarb + strawberries is a big favorite of mine and last week I made a rustic galette filled with rubarb and nectarines. I used coconut oil in my crust and I can imagine that the flavors might be simular to your crisp. Can’t wait to give it a try!
Ooh, that sounds lovely.
Welcome back! 🙂 I totally consider posting 2-3 times a week an amazing accomplishment- I can’t pull it off and I haven’t even been graced with our lovely bundle yet….. You brought in one delicious combination for your first post back!
I never would have been able to blog when I was teaching full time! You have a whole classroom of little ones!
I’m not sure if I’ve ever had rhubarb. It looks good though! And I like your guest post too!
Rhubarb has an interesting flavor. It’s really tart. You’ll have to give it a try sometime.