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Strawberry Rhubarb Crisp


  • 7-8   stalks of rhubarb
  • 1 lb strawberries
  • 1 tbs maple syrup
  • 2 teaspoons arrowroot
  • 2 teaspoons water
  • 2 cups granola
  • 1/4 cup vegan butter or coconut oil


  • Baking dish
  • Large mixing bowl
  • Parchment paper


  • (Preheat oven to 350°F)
  • 1. Rinse rhubarb well and cut into 1” lengths.
  • 2. Rinse, trim and cut strawberries in half.
  • 3. Gently toss rhubarb and strawberries together in a baking dish.
  • 4. Mix 2 teaspoons arrowroot with 2 teaspoons cold water and drizzle over top of the fruit, tossing gently again.
  • 5.  In a large mixing bowl, add 2 cups of your favorite granola, drizzle with 1tbs maple syrup and add 1/4 cup melted vegan butter or 1/4 cup liquified coconut oil. Lightly mix.
  • 6. Cover strawberry rhubarb combination in baking dish with granola mixture, then cover with parchment paper and bake for 20 minutes.
  • 7. Uncover and bake for another 10-15 minutes watching to see that the granola doesn’t burn and the fruit is bubbling.
  • Enjoy warm or at room temp. Store in a sealed glass container in the refrigerator for up to one week (if it lasts that long).
  • Serves 6