Strawberry-Rhubarb Crisp
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • Filling
  • 2 cups rhubarb, sliced in ½-inch dice, tough threads removed
  • 4 cups fresh strawberries, sliced in ½-inch dice
  • ⅓ cup agave nectar
  • 1 teaspoon cornstarch
  • 1 Tablespoon lemon juice
  • Topping
  • ½ cup rolled oats
  • ½ cup almond meal
  • ½ cup spelt flour
  • 3 Tablespoons maple syrup
  • 2 Tablespoons coconut oil (liquid)
  • ¼ teaspoon salt
  1. Preheat oven to 375ºF.
  2. In a small bowl, whisk together the lemon juice and cornstarch.
  3. In an 8 x 8 in baking dish, combine rhubarb, strawberries, agave, and cornstarch-lemon juice mixture.
  4. In a medium bowl, combine ingredients for topping and stir with a fork until crumbly. Pour over the filling.
  5. Bake for 45 minutes, checking after 30 minutes for burning. If the top looks browned already, cover lightly with a piece of foil.
  6. When cooked, let sit for 15 minutes.
  7. Serve immediately, with a scoop of vegan ice cream!
Older rhubarb can be tough and filled with stringy tendrils. To remove them, start your knife at the very tip of a stalk of rhubarb and wedge the edge just under the skin and pull down in a sweeping motion. You'll end up with a handful of threads. Look at my photo above to see what I mean.
Recipe by The Waco Vegan at