Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 290
  • 100mg Sodium
  • 33g Carbs
  • 3g Fiber
  • 17g Fat
  • 9g Saturated Fat
  • 4g Protein
  • 38mg Calcium
  • 1mg Iron

A classic combo, strawberries and rhubarb make for a tart yet sweet dessert, this one topped with a slightly nutty-tasting quinoa crumble.

Appropriate for: Gluten-free, vegan, vegetarian diets


  • Cooking spray
  • 2 cups strawberries, hulled and halved (or quartered if large berries)
  • 1 cup trimmed, sliced rhubarb
  • 1 tablespoon turbinado sugar
  • 1/2 cup quinoa cereal flakes
  • 1/2 cup gluten-free millet flour
  • 1/2 cup chopped pecans
  • 1/2 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup solid coconut oil



1. Preheat oven to 350 degrees. Spray a 9-by-9-inch baking dish with cooking spray. Combine strawberries and rhubarb in a bowl. Sprinkle with turbinado sugar and toss to coat. Pour fruit into prepared baking dish and distribute evenly.
2. In a separate bowl, combine quinoa flakes, flour, pecans, light brown sugar, cinnamon, and salt. Add coconut oil in pieces and use your hands to combine to create a sandy, crumbly texture. Sprinkle crumble topping over fruit.
3. Bake for 25 minutes until browned and slightly bubbling, or longer for more tender fruit. Cool before serving.

Recipe provided by Karina of

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