Dairy-free and delicious strawberry rhubarb crisp!

One thing we inherited when we purchased our home was a very healthy rhubarb bush. Rhubarb is a perennial and faithfully comes back every year. When it starts popping up out of the ground my kids start talking about all the yummy ways we can eat it. With the weather warming up we’ve started to see Strawberries for sale in the market too. My husband actually picked some up last week, and although they aren’t quite ripe enough to snack on, we’ve decided to add it into our favorite rhubarb crisp recipe!

woman holding rhubarb stems

Just like all of my recipes around here, they’re dairy-free.

My youngest has a dairy allergy, I have a sensitivity to dairy, and my husband is intolerant. So needless to say we avoid dairy in our home. I actually “try” and make all of our food animal product free. After reading the book How Not to Die by Dr. Michael Greggor we try and add as many plants as possible into our diet. And rhubarb is certainly a plant – so we should enjoy it and all it’s health benefits!

rhubarb plant

Did you know that rhubarb is also a great source of vitamin K!

Vitamin K is important for blood clotting and bone health. Along with vitamin K, it also contains two grams of fiber, calcium, and vitamin C! But beware – rhubarb leaves contain high amounts of oxalic acid, which can cause health problems when eaten in higher amounts. Symptoms can include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure. Yeek!

rhubarb leaves

Ok – so the take away… eat cooked rhubarb stems in yummy desserts like strawberry rhubarb crisp!

Here’s a 30-second video clip of the process

Ingredients

For the fruit:

    • 3 cups rhubarb – cut into 3/4″ pieces
    • 2 cups strawberries – hulled and cut into 3/4″ pieces
    • 1/4 cup sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon cornstarch
    • pinch of salt

For the topping:

  • 1 cup of flour
  • 1 1/2 cups rolled oats
  • 2/3 cup light brown sugar
  • 1/2 cup butter – or dairy-free butter
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 350 degrees F and grease an  8″x8″  baking dish.
  2. In a large mixing bowl or stand mixer, stir together the sugar, cornstarch, vanilla, and salt.  Add the chopped fruit and Let sit for at least 5-10 minutes while preparing the topping.
  3. In another large mixing bowl, stir together the flour, oats, brown sugar, melted butter, and salt.
  4. Add the fruit mixture to the pan. Next, add the topping over top of the fruit mixture.
  5. Bake for 40-45 minutes. The topping should be firm and the fruit should bubble over when done. The filling may also appear runny it’s warm but will thicken as it cools.
  6. Make sure it cools for 30 minutes before serving.

Want to download this recipe?! Click here!!

rhubarb crisp recipe

Need some baking essentials? Click an image below to shop!

As always pals,

Thanks for reading along!

Much Love,

Kori~ from The Farmhouse Life

I'm Kori

and I’m so glad you’re here! Home design has always been a passion of mine. I love to find new ways to make my home feel and look beautiful.. Here you’ll find design tips, DIYs, inspiration boards, tips on organization and cleaning, entertaining, and so much more! Need help designing your space.. check ​out my E-Design page!

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