Recipe: Dairy-Free Strawberry Rhubarb Crisp
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!It’s strawberry rhubarb season!
If you know me in real life, you know I’m a huge fan of strawberry season. I’m one of those serious types at the u-pick berry farms – head down, getting as much as I can before I get too itchy from the hay or too hot from the sun beating down on me. As soon as I get my strawberries home, it’s time to process them. My favorite thing to make with strawberries is just any kind of jam. In a normal year, I make some regular jam, some preserves, something maybe out of the norm (one time a delicious strawberry lemon jam), pie filling, strawberry syrup, and strawberry butter. Really, anything strawberry I can think of, you get the drift.
Strawberry + rhubarb = Baked good magic
The only thing that makes strawberry season better is when you add rhubarb to the mix. What is so magical about the combination of strawberry and rhubarb? I love almost anything with those two flavors together, and luckily, in Wisconsin, we seem to be blessed with as much strawberry-rhubarb as we want.
What better way to celebrate than with a dairy-free strawberry rhubarb crisp?
I recently moved to a new town, so to celebrate, I made a dairy-free strawberry rhubarb crisp that turned out great, despite not having QUITE what I needed in my pantry. I’m going to share the recipe I came up with with substitutions that worked just fine. One word to the wise – I probably included the max amount of strawberries possible without this turning to soup. You’ve been warned.
Ingredients
Strawberry-rhubarb mixture
- 1.25 lbs rhubarb – cut 1/2 inch pieces
- 0.75 lbs strawberries
- 1/2 cup granulated sugar (or cane sugar)
- 1-2 tbsp of wheat flour
- 1 tsp vanilla extract
Crisp topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar (or cane sugar)
- 2 tbsp maple syrup
- 1/4 tsp salt
- 6 tbsp butter cut into cubes (save the other 2 tbsp for later in the stick) – Earth Balance buttery sticks are 8 tsbp
- 3/4 cup old fashioned rolled oats
- 1/2 cup chopped pecans
Directions
- Preheat the oven to 350 degrees
- Mix the rhubarb, strawberries (cut and quarter), sugar, flour, and vanilla together until well incorporated and let sit in a casserole dish. I used a 9×13 pan. You don’t need to grease the dish, trust me.
- In a large bowl, mix together the flour, sugar, maple syrup, and salt. Put the butter in by cutting it in or use a food processor to get things even more crumbly. I used forks and my hands because I don’t have everything unpacked yet, and it all turned out fine! Add the oats and pecans and mix again. Pour over the strawberry-rhubarb mixture.
- Put into the preheated oven. After about 20-30 minutes, I ended up adding 2 tbsp of butter to the top which I think helped a lot. If you need to do it, do it. This is not a health food, however you slice it.
- Bake until golden brown on top. Even if it seems a little soupy, the mixture will solidify after sitting out. I baked for a little over an hour.
- Serve hot on its own or with ice cream or whipped topping.
One note: You could probably cut back a bit on sugar or butter, but it depends on how indulgent you want the dish to be. Happy strawberry rhubarb season!
