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Nutritional Recipes

Healthy Strawberry Rhubarb Crisp

Written by COA Nutrition Team On October 15, 2021

Rhubarb isn’t the most well-known piece of produce in the market, but it has a lot to offer.

For one, it’s actually a vegetable. It’s low in calories, adds a bright tang to savory and sweet dishes alike, and has plenty of fiber, protein, vitamins and minerals. With a scoop of vanilla ice cream or a dollop of whipped cream melting into the warm fruit filling, and the crisp topping lending a nice crunch, it’s just the perfect old-fashioned dessert to make you feel like home.


For the filling

  • 4 cups diced strawberries
  • 2 cups diced rhubarb
  • 2 tbsp orange juice
  • 2 tbsp honey
  • 2 tbsp tapioca flour (tapioca starch)
  • 1/2 tsp vanilla extract

For the crisp topping

  • 3/4 cup rolled or quick-cooking oats
  • 3/4 cup almond flour
  • 3 tbsp coconut oil or butter
  • 3 tbsp pure maple syrup or honey
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 pinch salt


  1. Preheat the oven to 350° F
  2. Make the filling by combing strawberries, rhubarb, juice, honey, tapioca starch, and vanilla. Stir to combine and pour into an 8×8″ (or 2 quart) baking dish.
  3. Make the topping by combining oats, almond flour, coconut oil, syrup, cinnamon, vanilla, and salt. Mix with two forks or a pastry blender until well combined. If after a few minutes your mixture is still a bit dry, you can add a little bit more coconut oil OR syrup.
  4. Crumble the topping over the fruit filling.
  5. Bake at 350 degrees for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Let cool before serving.

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