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+ servings

Healthy Strawberry Rhubarb Crisp

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Nicole Modic
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
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If you love strawberries in the summertime, then you are going to die over this Healthy Strawberry Rhubarb Crisp. Sweet strawberries, tart rhubarb, and a sweet crumble topping come together to create this summer treat. Oh, and by the way, this entire recipe is refined-sugar free, because we are using monkfruit sweetener. This is the perfect recipe to make ahead of time and keep in your fridge for when you need a sweet treat. And when served with some cold, vanilla ice cream? It's heaven in a bite!


For the Filling

  • 1 1/2 Cups Fresh Strawberries chopped into small pieces
  • 2 Cups Rhubarb cut into 1-inch pieces
  • 1/4 Cup Lakanto Golden Monk Fruit Sweetener
  • 2 Tablespoons Tapicoa Flour (or arrowroot flour or corn starch)
  • 1 Lemon juiced

For the Crisp

  • 2 Tablespoons Lakanto Golden Monk Fruit Sweetener
  • 1/4 Cup Maple Syrup
  • 1 Cup Almond Flour
  • 1/4 Cup Shredded Unsweetened Coconut
  • 1/3 Cup Pecans chopped
  • 1/4 Cup Almonds chopped
  • 1/2 Cup Coconut Oil room temperature
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cinnamon


  • Preheat the oven to 350° F.
  • Grease a 9-inch square pan or deep dish pie plate or cast iron skillet. Set aside.
  • Prepare the crisp topping by mixing together all of the ingredients, coating everything well.
  • Refrigerate, then prepare the filling.
  • Cut and chop the strawberries and rhubarb.
  • Add the strawberries and rhubarb to a medium bowl along with the rest of the filling ingredients. Toss to coat well.
  • Transfer strawberry/rhubarb mixture to the greased dish.
  • Take the topping out of the refrigerator, and spread it evenly on top of the filling.
  • Bake for 35-40 minutes.
  • Keep an eye out to make sure the top doesn't get too brown. If it does, add a piece of foil on top for the last 5 minutes of baking it.
  • Serve with vanilla ice cream on top and enjoy!

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