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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp


  • 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

Nutrition Information

Per serving: 290 kcal cal., 17 g fat (9 g sat. fat), 33 g carb., 3 g fiber, 4 g pro., 38 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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