Rhubarb Crisp

DSC_0961Our friends, Julia and Matt, had been raving about their family Rhubarb Crisp recipe and we were lucky to have a taste of it. When we did, we instantly asked for the recipe and little did we know it would be this easy. The recipe was passed on to Julia by Matt’s mum. So yeah- we have a secret family recipe for a delicious tart and sweet Rhubarb Crisp which we will share with you.

We did tweak the recipe to the extent of using coconut sugar instead of refined sugar, coconut oil instead of butter and oat flour instead of all-purpose flour. Obviously butter makes everything better but coconut oil did very well too! I think using these 3 substitute ingredients has taken a fancy on me- a bit much I guess. 🙂 Just the other day I made the Oatmeal Cranberry Cookies using the same three replacements. But well, who wouldn’t want to when you get the same results with a healthier option. Now I wouldn’t trade regular ingredients with my substitutes if I know it’s going to impact the flavor or if it just won’t be right. So I will do it with recipes where it works well and you should try it too.


So this Fiesta Friday we’re taking Julia and Matt’s secret family Rhubarb Crisp! Hope you enjoy it.

Here is how we made it:

Rhubarb Crisp

Yield: 5-6 servings


  • 2/3 cup coconut sugar plus ½ cup coconut sugar, separately
  • 3 tablespoons cornstarch
  • 3 cups sliced fresh rhubarb or frozen rhubarb (if using frozen rhubarb, thaw it before use), make sure the rhubarb pieces are cut into ¼ inch pieces
  • 2 cups sliced strawberries
  • 1 ¼ cup old-fashioned oats
  • ¼ cup melted coconut oil (or ½ cup melted butter)
  • 1/3 cup oat flour (you may use all-purpose flour if you don’t have oat flour)
  • ½ teaspoon ground cinnamon
  • a dash of nutmeg
  • Vanilla ice cream on the side


  1. Preheat oven to 350 F.
  2. In a large bowl, add the rhubarb and strawberries and mix together with 2/3 cup coconut sugar and the cornstarch. Toss well to coat. Layer this into an 8-inch square glass baking dish or an 8 inch X 6 inch glass baking dish.
  3. In a separate bowl, combine the oats, remaining ½ cup coconut sugar, coconut oil, flour and cinnamon, nutmeg until the mixture resembles coarse crumbs.
  4. Sprinkle this over fruit mixture. Bake for about 45 minutes or until bubbly and fruit is tender.
  5. It’s best to serve it warm with a scoop of vanilla ice cream!


You may use regular sugar or even brown sugar instead of the coconut sugar. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.






  1. Pingback: Cocoa Brown Sugar Cookies Confused Bawarchis

  2. Yum, I love rhubarb so much—this is one of my all-time favorite desserts. (It’s not rhubarb season yet where I live, though, but you’ve REALLY made me impatient for it to arrive!)

    I’ve never baked with coconut sugar—I’d be nervous to substitute it into a baking recipe that called for more precise measurements of ingredients, but maybe a crisp would be the perfect way for me to first try it out!

    • Yeah.. Coconut sugar is supposed to be a healthier substitute for refined sugar. And I agree I was scared too when I first used coconut sugar but now I use it pretty often. 🙂

  3. So difficult to find rhubarb here and I absolutely adore it.

  4. Wow, this looks so delicious!! I can definitely tell this was crispy, fruity, simply delicious! 😉 Thanks for sharing this great recipe and bringing it to Fiesta Friday! Definitely a great addition to the party! 😉

  5. I still have never made a rhubarb crisp or pie, even though I make other fruit crisps often. Next time I see those suckers at the Farmer’s Market, I will have to pick some up to try this. Thanks for sharing your family recipe!

  6. Have to admit I have never tried cooking with rhubarb but this recipe is really tempting me! This recipe with strawberries looks so delicious!

  7. Can’t wait to try this once my rhubarb comes up. Can’t say that I’ve used rhubarb a lot in my cooking. I grow it just to look at it, haha… I have a hard time picking pretty things, even if they’re meant for eating. Hubby always says I grow things only for the birds and to look at, lol… But, thank you for the recipe. Now at least I’m ready when I’m finally able to butcher my rhubarb. 🙂

    • Oh you absolutely must, Angie. This one’s so quick and easy to pull together with almost all ingredients that you usually have in your pantry. But yeah looking at rhubarb itself is a treat to the eyes. It may sound funny but I enjoyed chopping it :p it was so crunchy!

  8. Looks truly yummy I love the style of your blog too the fact your comments are highlighted and your header with the open sign like a shop that’s just fab! Now I need to get some rhubarb hehe x

  9. I love rhubarb crisp and I’m definitely going to give this one a try. I love the ice cream and strawberries on the side.

  10. Mmm…a la mode makes it even better!

  11. Oh my! Any kind of crisp brings back memories of my childhood. My mom made the best fruit crisps in the world and yours reminds me of hers…your post is delicious!

  12. Beautiful! It’s look scrumptious… rhubarb and strawberries they work so well together that they are always a certainty!

  13. Pingback: Fiesta Friday #6 | The Novice Gardener

  14. What gorgeous pics guys and a great recipe. Strawberries and rhubarb work so well together. Just the right amount of tart and sweet. I can smell from here the cinnamon and nutmeg in it :).

  15. This is one of the easiest and healthiest recipes I’ve come across. Need to get some coconut sugar. Is it the same as palm sugar that we get in some Indian stores?

    • It was pretty easy to put together, Apsara. The coconut sugar we get usually says coconut palm sugar or just coconut sugar. You should find it your regular grocery store too.

  16. Oh my gosh, one of my very fav desserts! My Mother grows Rhubarb and makes this every summer when I visit.

Comments are closed