Rhubarb is one of the very first things to sprout in the garden. Reddish sprouts push through the earth, then unfurl yellow leaves that grow larger and turn green as the stalk grows. Rhubarb’s arrival announces spring has arrived and dessert will soon follow.

Simple to make, Strawberry Rhubarb Crisp is a favorite way to eat this spring time treat. Rhubarb’s bright and tangy flavor pairs beautifully with naturally sweet strawberries. Combining the two has the added benefit of allowing you to cut back on sweeteners when baking.

A generous, crumbly topping compliments the tender baked fruit. Crushed sprouted Simply Sweet Potato Tortilla Chips are added for crunch without nuts, allowing everybody to enjoy this comforting treat. It may sound unusual, but the Sweet Potato Chips give just the right amount of crunch while lending a natural sweetness to the topping.

This strawberry rhubarb crisp captures the fruity spring bounty at its best! Rhubarb can readily be found during the spring in the mid-to-Northern areas of the country in gardens and farm stands. Due to gaining popularity, you can now find rhubarb in the produce section and bags of sliced rhubarb in the freezer section of your grocer. If using frozen rhubarb, thaw and drain before using in this recipe.


A Way Better Strawberry Rhubarb Crisp


1 pound strawberries, cleaned with stems removed (about 3 to 3 1/2 cups chopped)

1 pound rhubarb stalks (5 to 6 stalks, or about 3 cups cut into 1/2” pieces)

1 teaspoon finely minced fresh orange zest

3 tablespoon freshly squeezed orange juice (juice from about half an orange)

1 1/2 tablespoons cornstarch, tapioca starch or arrowroot powder

1/3 cup coconut or light brown sugar (or 1/4 cup honey, agave or maple syrup)

1/2 cup flour, all-purpose, sprouted ground flour or your favorite gluten free flour blend

1/3 cup coconut sugar or packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup cold coconut oil

1 cup crushed Simply Sweet Potato Tortilla Chips


  1. Preheat oven to 375 degrees. Oil a 8”x8” baking pan or deep dish pie pan.
  2. Chop strawberries and rhubarb then combine in the oiled baking pan. Add orange zest and juice, then sprinkle fruit with cornstarch and chosen sweetener. Toss fruit until starch and sweetener is evenly distributed. Pat mixture into an even layer.
  3. In a bowl mix together the flour, second measure of coconut or brown sugar, cinnamon, and nutmeg until blended. Using two forks, cut in coconut oil until there are no coconut oil pieces larger than a pea. Stir in crushed Sweet Potato Tortilla Chips. Sprinkle mixture over fruit being sure not to pack down topping.
  4. Bake in a preheated 375 degree F oven until topping is golden and fruit filling is bubbling and tender, 35 to 40 minutes.
  5. Serve warm or at room temperature. Delicious plain or with a scoop of frozen yogurt, dairy free vanilla ice cream or whipped cream.

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