Vegan Gluten-Free Raspberry Rhubarb Crisp

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Baking pan filled with a batch of our Raspberry Rhubarb Crisp recipe

Quick, before summer turns everyone’s house into a sauna,  turn your oven on and make this crisp!

Fresh rhubarb and raspberries for making homemade gluten-free vegan fruit crisp

This is the ultimate lazy girl’s crisp. It’s rustic and fuss-free and utilizes fresh OR frozen fruit, whatever you happen to have on hand. It also requires just 8 ingredients total and is entirely vegan and gluten free. Huzzah!

Pouring oat topping onto vegan Raspberry Rhubarb Crisp
Using a wooden spoon to grab a serving of our Easy Vegan Raspberry Rhubarb Crisp

The magic begins by adding your fruit to a buttered baking dish and tossing with a bit of sugar. Because we’re using rhubarb and raspberry – two relatively neutral and tart fruits – I find this step essential. Otherwise the fruit will lack some flavor and that sweetness you’re going for with a crisp.

Glass baking dish filled with a batch of our gluten-free vegan Raspberry Rhubarb Crisp

For the crisp topping, we’re working with oats and nuts! This recipe is adapted from my Nectarine Strawberry Crisp – another must try this summer. Almond meal, crushed pecans and rolled oats make up the base while vegan butter (or olive oil) bring moisture and brown sugar a touch of sweetness.

Into the oven it goes for 45 minutes to 1 hour and it’s ready! Invite friends over immediately and dig in.

Baking dish and bowls of our Simple Rhubarb Raspberry Crisp
Bowl of gluten-free vegan Raspberry Rhubarb Crisp

This crisp is perfect for summer. It’s

Packed with fruit
Perfectly sweet
Slightly Tart
Studded with oats
Simple and fuss-free
& Healthy enough for brunch or a late-night dessert

It’s also extremely customizable. If you don’t have pecans, sub walnuts or extra almonds. If you don’t have vegan butter, sub olive oil. And if you can’t get your hands on rhubarb or raspberries, use whatever summer fruit you can get your hands on (blueberries and blackberries would be a lovely combo).

Bowls of Raspberry Rhubarb Crisp with scoops of vegan ice cream

Of course, what would a crisp be without ice cream? Tune back in this weekend for yet another ultra creamy, entirely vegan ice cream recipe that’s going to blow your mind. Cheers!

Bowl of Raspberry Rhubarb Crisp with vegan vanilla ice cream

Vegan Gluten-Free Raspberry Rhubarb Crisp

8-ingredient fruit crisp that’s perfectly tart and sweet thanks to a mixture of raspberries and rhubarb under a lightly sweetened topping. Fuss-free and entirely vegan and gluten-free.
Author Minimalist Baker
Spreading gluten-free crisp topping onto a baking dish of Vegan Raspberry Rhubarb Crisp
4.91 from 50 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 4-5 Days


  • 2 1/4 cups raspberries (if using frozen, place in colander and briefly rinse under cold water)
  • 2 1/4 cups rhubarb (if using frozen, place in colander and briefly rinse under cold water)
  • 2-3 Tbsp cane sugar (or sub sweetener of choice, such as maple syrup or coconut sugar)
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal (ground from raw almonds)
  • 1/2 cup raw pecans (chopped)
  • 1/4 cup packed light brown sugar
  • 1 pinch sea salt
  • 4 Tbsp cold vegan butter (or sub olive oil)


  • Preheat oven to 350 degrees F (176 C) and butter an 8×8 (or similar size) baking dish.
  • Add fruit directly to the dish and toss with sugar (1-3 Tbsp depending on preference // amount as original recipe is written // adjust if altering batch size).
  • Add crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer.
  • Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.
  • Let cool for 10 minutes and serve with dairy-free ice cream or coconut whipped cream.
  • Leftovers will keep in the fridge for several days, though best when fresh.


*Adapted from my GF Strawberry Nectarine Crisp.
*Prep/cook time does not include cooling time.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 0 g Calories: 299 Carbohydrates: 29 g Protein: 5.3 g Fat: 19 g Saturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 334 mg Fiber: 6.8 g Sugar: 12.9 g

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My Rating:

  1. Laura says

    Turned out lovely! I made with strawberries 🍓 and rhubarb and two. I didn’t read until after I baked both has anyone made this and then once cooled put in freezer. Did it turn out just as good after freezer to oven?

  2. Sophie Roche says

    This is such a great recipe, we reduce the sugar buy half in both sections. Just eyeball it and it always turns out soooo good. Usually, add in frozen strawberries and raspberries. Always, making this all summer long! 10 out 0f 10! Thank you :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy the recipe, Sophie. Thank you for the lovely review! xo

  3. Kerry Berry says

    This was fab!! We swapped raspberries for strawberries and also sugar for honey and it was awesome!! You couldn’t tell it was GF / DF / SF!!! Hurray!!! Will definitely add this to my repertoire – to use all summer swapping the fruits!! I think next up will be peaches!! :o) LOVE!!

  4. Corelia says

    Minimalist Baker has done it again! I made this today with fresh garden rhubarb which I’d put in the freezer yesterday. I substituted the raspberries for strawberries, the cane sugar for maple syrup (did about 4 or 5 tbsp of that) and I basically omitted the sugar in the crumble – basically meaning I used a little bit of coconut sugar instead. And then I substituted the almond meal for oat flour, because I love that rough texture and oatmeal flavour. The tart/sweet balance was spot on, the crust was the perfect amount of gooey, and yeah, it was a family favourite!

    Highly recommend!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You’re on a roll with making recipe, Corelia :) We’re so glad you made another winner! xoxo

  5. Sara says

    Hello…can the raspberries be left out and just use rhubarb? would coconut sugar or another brown type of sweetener work instead of brown sugar?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, it will be quite tart with just rhubarb, but if you increase the sugar it might work! Coconut sugar would work, just keep in mind it’s less sweet than cane sugar. Hope that helps!

  6. Linda Gillespie says

    I’ve made this many times and love it. Today however I want to bake it after guests arrive so it can be warm when I serve it. I’m wondering if I should get all topping ingredients together except for the oil, Kim using butter since it doesn’t need to be gluten free, or can I just combine all the topping ingredients, put it together and leave it in the fridge, then pop it in the oven after we start dinner. Thoughts?

    Thanks, I do love your website!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, we think prepping the topping and keeping it in the refrigerator is a good idea, but you’ll probably want to drain off any liquid from the filling before adding to the crust. Let us know how it goes!

  7. Dani says

    What could I use to replace the almond meal and pecans? I’m allergic to nuts (other than coconut), but would love to try this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dani! Since you can have coconut, you could try subbing the almond meal for coconut flour and swapping the pecans for shredded coconut. We haven’t tried those subs but we think they’d be tasty! You could also simply omit the pecans, and it should work. Let us know how it goes!

  8. Roni says

    This was delicious! I used coconut oil instead of the vegan butter; and also used apples, peeled and chopped, in place of the rhubarb. The apples went great with the raspberries and gave it an early fall taste!

  9. Carlee Hemming says

    I had never cooked with rhubarb before. All I have to say was, Wow! It was so good. I only had some almond flour so that’s what I used and it was divine! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Carlee. Thank you for the lovely review! xo

      • Moriah says

        I made this and used coconut sugar in place of all sweeteners. I also had a ton of rhubarb to get used so I did the raspberry portion as rhubarb as well. I didn’t have almond meal on hand, so I used my almond flour instead. All and all this was delicious! My in laws and family loved it and we all really enjoyed the pecans! Next time I will definitely use raspberries and no doubt love it!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Wonderful! We’re so glad to hear everyone enjoyed it. Thank you for sharing, Moriah! xo

  10. Claire says

    This recipe is so fantastic and simple!! I made it with strawberries instead of raspberries, but followed it as is otherwise. It came out with the perfect balance of sweet and tart.

  11. Simone says

    Made this crumble today and it was delicious. I used rhubarb and strawberries (instead of raspberries) and walnuts instead of pecans, the recipe is perfection! Thank you for all your amazing recipes.

  12. Jamie says

    Very good. I love that this is not super sweet. I swapped oat flour and rice krispies for the almond meal and pecans to make it nut allergy friendly, turned out great!

  13. Jo says

    Hi. Have loved your site, but not going to use it anymore as I end up with more ads than recipe info on my screen.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Jo! User experience is important to us, but we do use ads as the content is free. We’ll check in and see if we can make any improvements.

        • Kat says

          I love this recipe! I usually multiply it by 1.5 and use a 9×13 pan. You can use a lot of different types of fruit…I use whatever frozen fruit I have on hand. My favorite so far has been the cherry. This recipe is really versatile and I love how easy it is to throw together! It’s a family fave! :)

  14. Ace says

    I’m not vegan or gluten free but I like the structure of this recipe, I’m assuming that instead of the almond meal I can use flour or would cornstarch be needed as well?

  15. Cynthia says

    OOO man. This recipe is AMAZING. I used half of the ingredients since I only had one stalk of rhubarb. I would recommend using a little less sugar but thats because I paired it with vegan vanilla ice cream. So delicious.

  16. Carole says

    My go-to crisp recipe! I have made this countless times and have used vegan butter, regular butter, blueberries, cherries, strawberries, quick oats, rolled oats, almond flour, almond meal, regular sugar, coconut sugar – but I do tend to use a little less sugar than what is called for. I always double it and it is still gone in 24 hours (I have a high school athlete that DEVOURS this). The coconut vanilla icecream is our sidekick to the crisp, also a slam dunk of a recipe!! I already made it 2 nights in a row this weekend. Thank you for awesome, straightforward, and tasty recipes!

  17. Ginger says

    Really great recipe. The topping was excellent with the added pecans. I used strawberries instead (what I had on hand).

  18. Jayne Scott says

    This is delicious, I used all brown sugar and it turned out well. I used a combination of fresh and frozen raspberries.

  19. Connie Moultroup says

    Delicious recipe. Couldn’t be any easier to make!! I will definitely be making this again. I was going to post a picture but couldn’t wait. Had to eat it!!!

  20. Amber R Reed says

    Hello Gooday~
    This looks absolutely delicious!
    How do we make the ice cream?
    I did not see the recipe for that.

  21. Addla says

    Delicious and very easy. I made it with about 3.25c fresh Rhubarb and 1.25c frozen raspberries as I ran out of them! The pecans in the crisp really give it that extra something that now seems to be missing from every other crisp. Seems like it’s almost healthy enough to have it for breakfast…though maybe not after dousing in soya custard. Will definitely be making again.

  22. Sydney says

    I just made this and it turned out sooo well. Thanks for the recipe. I did sub coconut flour for almond meal, which I think was a good swap. I also added more sugar to the fruit initially and did 1.5 cup raspberry, 1 cup blueberry! It is sooo delicious. I like mine sweeter.

  23. Sue Leroy says

    Happy Easter everyone!
    What flour can I sub in for the almond ?
    I have some oat, light spelt, coconut And buckwheat
    Would like to make this day for our dessert :) tnx so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue, any of those might work, but oat would probably be best. Let us know how it goes!

  24. Loralee says

    I follow the recipe exactly ( except an occasional change up of the fruit choices as required ) ….it is a perfect GF desert choice!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Loralee. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Sue Leroy says

      Thanks for replying re substitute for almond flour. You said Oat would be a good one. For some reason I cannot see the reply in thread. Very strange

      Anyways, I made it last night and it was DELICIOUS! ?Followed recipe exactly. Next time will use oat flour instead of almond
      Thanks so much

  25. Sarah says

    This sounds amazing and I really want to make it. Do you have any advice on how to properly sub the GF rolled oats with Buckwheat Groats? I have a bad skin reaction to oats and would love to make this without them! Any advice you have is so appreciated.

  26. Angelina says

    I made this crumble for the first time today, and it was delicious.

    I used three tablespoons of honey as my sweetener and butter in my crumble. I also substituted whole wheat flour for almond meal (it worked!) and used almonds in place of pecans. I didn’t have enough almonds to make almond meal, so when I do, I’ll make this again.

    Your rhubarb raspberry crumble is now part of my repertoire. Thank you!

  27. Rachel S says

    I made this recipe twice, to share at a dinner party and to share at an Argentine tango dance. It was delicious and healthy; I love how low in sugar it was. I received many compliments on it!

  28. Edith says

    I’ve made this recipe so many times. I usually use all rhubarb because I always have tons of it. THANK YOU!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Edith! If you wouldn’t mind leaving a rating with your review next time that would be awesome. It’s so helpful for us and other readers. xoxo!

  29. Darlene says

    I made this today for Mother’s Day. I think it’s the best crisp I’ve ever made. The crumble is perfection and the flavour combo is out-of-this-world good. Thanks!

  30. Dawn Shea says

    So delicious! I subbed walnut meal since I didn’t have almonds, unrefined coconut oil for the butter and subbed a little sugar in the crisp for a few pieces of candied ginger…so good! Great recipe to stick with or play from! I will definitely make this again!

  31. ReaderRita says

    This goes with my other review- I have made this many times, as written and with variations and I absolutely love it! It is the quintessential GF crisp recipe!

    • Laura says

      Agree, ReaderRita, and that not only is thisnmy favorite GF crisp recipe, it’s my favorite crisp recipe, period!!!

  32. ReaderRita says

    So, so, so awesome. I have made this recipe countless times, subbing in different fruits and nuts, and sugars- it is absolutely foolproof! The one that is in the oven this very minute is strawberries mixed with a little lime juice and a couple grinds of black pepper, topped with an oat, hazelnut flour and almond mixture. It smells heavenly! The only thing I’d tell people is to make sure the gluten free rolled oats are the “old fashioned” kind and not “quick cooking”. That gives a better texture to most baked goods.
    Thank you so much for this recipe- it is a staple in our house now!!!!

  33. Eleanor says

    Love this recipe!

    We substituted plums for raspberries as it is plum season in Nairobi :-). Also used 2 tbsp smooth peanut butter instead of olive oil, 2 tbsp date syrup as the fruit sweetener, 1 tsp black strap molasses as the topping sweetener and almonds instead of pecans.

    The first time we made it the topping got a bit burnt (probably due to our erratic oven) so on the second try once we had prepared the fruit we put it in the oven first and then added the topping when that was ready and put it back in for the rest of the cooking time. Worked a treat.

    So delicious and easy to prepare – will definitely become a pudding staple!

    Love, Els & Tom x

  34. Valle says

    Thank you for a great recipe! I got gooseberries from myparents garden and decided to make this crumble for a friend. She’s allergic to many, many things but it turned out great even when changing almost all the ingredients (but same amount). I used buckwheat flakes instead of oats (oat allergy) and quinoa flakes instead of almond meal (nut allergy). I used coconut sugar for sweetening, cold coconut oil for fat and melon seeds instead of crunchy nuts. It was yummie and my friend was so happy to be able to eat it. I would recommend using more coconut sugar when using gooseberries tough.
    Thank you for putting up amazing recipes!

  35. Johnie Tunison says

    Thanks for another wonderful article. Where else could anyone get that type of information in such an ideal way of writing? I have a presentation next week, and I’m on the look for such information.

  36. Dorit Coish says

    I have to say this is the best crisp recipe I have ever tried. I started making it last summer with rhubarb from my garden and am making it again this summer. I just put it in the oven but this time I used a combination of rhubarb, strawberries and blueberries. Can’t wait to try it. One substitution I made was cane sugar for the brown sugar and it turns out great. Thanks for this wonderful recipe. I will be making many more times!

  37. Christine Read says

    I have made this recipe 3 times with fresh strawberries and rhubarb. Awesome! Thanks for sharing easy recipes that help the novice look like a pro!

  38. Laura says

    I make this on the regular! The topping goes with every fruit crisp, and I just add a little lemon juice if I think the filling will be too sweet, and sometimes I add a little corn starch if I think it will be too liquid-y. I’m not vegan at all, but whether I use butter or coconut oil for this recipe, it turns out great every time!

    • ReaderRita says

      I agree completely! And sometimes I throw a spice or some fresh herbs into the fruit mixture to liven things up if I feel the fruit I’ve got to work with is too staid. Fresh basil goes really well with fruit! Our last one of these was gobbled up in one day, lol.

  39. Jennifer N Stam says

    I made this over the weekend, served warm with soy vanilla ice cream to my non vegan in laws. I did not alter the recipe in any way except for using butter flavored coconut oil for the topping. Everyone loved it. It’s a keeper for sure! Thank you!

  40. Liz Mackay says

    Absolutely THE BEST Crisp I have ever made! My husband and a visiting friend thought to too! Didn’t change a thing, except I made it with just rhubarb .. used vegan butter, chilled. SO easy to put together and the flavours and textures were totally perfect! LOVE your blog, and your cookbook too, which I also bought for my daughter. There’s a reason why you are always at the top of every Google recipe search I do! Please don’t ever stop creating all your amazing recipes .. we went plant-based just under a year ago and can’t believe the variety of interesting amazing foods we can make ! Definitely no going back .. we look back on when we were eating animal products and think how boring it all was! Liz in Victoria, BC Canada

  41. Karlena Alonso Lamm says

    Would 1 cup of flax work instead of the nuts? Making this for a Mother’s Day Tea Patty at my daughters’ school and it needs to be but free. Thank you

  42. Audrey says

    Hi, I have never cooked with rhubarb before but have some growing in the garden now. Do i just chop them up and mix with raspberries (intend to use fresh ones) for the recipe? When you say butter the tray/baking dish, are you talking about using the butter from the 4 tbsp that you wrote in the recipe? And can i sub chopped walnuts for the pecans? Thanks so much. xx

  43. Erica says

    I can’t speak to the raspberry and rhubarb combination, but the recipe’s construction and crumble portion is delicious and easy. I assembled the parts before hand, keeping them refrigerated until I served dinner. It was ready when we were hungry for dessert.

  44. Candace says

    This looks amazing! I can’t eat sugar at the moment though; only Stevia. What amount would you recommend as a substitute?



  45. Katy V says

    I perfected this on my third try. I have rhubarb in my garden (a huge plant) so I’ve made it four times now with fresh berries from the market. So easy and SO SO GOOD!

    Thank you!

  46. Sara says

    Made this with 1/2 rhubarb and 1/2 strawberry & raspberry mix — otherwise, as is. It was DELICIOUS & SO EASY! Loved by all! Will go in steady rotation of summer desserts. Thank you!

  47. Johanna says

    I’ve made this rhubarb crumble for today’s afternoon tea and it was really delicious. I didn’t have any raspberries so I simply skipped them and I used walnuts and coconut oil insted of pecans and vegan butter and it turned out great! Just perfect with wipped coconut cream :).
    Even my non-vegan family really liked it. Thanks for sharing this recipe!

  48. Santiago says

    Our last farm share had an insane amount of Rhubarb in it. I made this with a few substitutions (what I had around the house):
    Cherries instead of raspberries
    Bob’s Red Mill Quick Cook Steel Cut Oats instead of Rolled oats
    Walnuts instead of Pecans
    Coconut oil instead of vegan butter. It was solid at room temperature so I thought it would work nicely. Not flavor neutral but it’s ot noticeable through the tartness of the filling.
    The texture was brilliant! This is my new go to crumble.

  49. Ani says

    Mmmm…making this now!
    I once had a crostada, with a shortbread crust, and hard candied sliced almond topping. Now, this is my favorite fruit combo.

  50. Becca S. says

    Is it possible to use a crock pot rather than an oven? With it being summer (not wanting the heat of the oven) and I’m going to be prepping other food items throughout the day for a small dinner party, I’d really like a gluten free option that you can throw together and then let cook on its own. Any ideas or suggestions for this option? Thanks!

  51. Kirstyn says

    Hot out of the oven awesomeness! Just made with fresh rhubarb, fresh cherries and frozen raspberries. Took less time in my oven and dropped the temp to 350 after 20 min. Will make again (and again). Thanks!

  52. Katie M | Spiced with Sky says

    I just made this crisp today with strawberries instead of mixed berries, and it was so delicious! This was my very first time using rhubarb, and I was amazed at how the tangy, sweet, sour, and zesty flavours all combined together so perfectly; it truly tastes like the best of spring. Thank you for the simple but wonderful recipe! :)

  53. Liz says

    This is amazing! I made mine with strawberries so I didn’t have to use too much coconut sugar.
    I baked the rhubarb and strawberries separate to the crisp so it stores for longer and them just put together when I want to eat it! Thank you so much for the recipe :)

  54. Ruth McGill says

    Your recipes are the best! They just work. Every time. This and all your recipes that I have tried go ludicrously well with this equally heavenly, dairy free (avocado and coconut essentially) ice cream that one can get in Ireland-Nobó- Bó meaning cow in Irish-so-no-Bó-get it? Yeah you get it!. Anywho-just wanted to express my complete admiration for this website! You guys rock so much it’s embarrassing! Sheesh! Love and all that jazz, Ru! Dublin, Ireland.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Ruth! SO great to hear from an Ireland reader. It’s on our list of places to visit SOON!

  55. Leah says

    Made this today and it was absolutely delicious! I will be making this again :) Thanks for the awesome recipe!

  56. linda says

    And I should add I’m now a Minimalist Baker devotee and am scouring your recipe section for the next thing to try! Thank you so much for your devotion to this sector of the gastronomical world! I am gluten, dairy and soy free and haven’t found a better site than yours for recipes!

  57. linda says

    I made this and your Mexican Quinoa Salad Cups with Creamy Cilantro Dressing for my boyfriend’s birthday party this past weekend. We added pork carnitas meat to the taco bar and the food was a huge hit! Good thing I made two big pans of this crisp because everyone wanted seconds! I used strawberries instead of raspberries and used coconut oil instead of Earth Balance. I was so sad there were no leftovers! Thank you for the great recipes; they totally made the party a memorable success!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh great! So glad you and everyone enjoyed the recipes. Thanks for sharing and or following along! xo

  58. Nisha says

    Looks so delish! What ratio of raspberries to rhubarb did you use? Also do you think you could also throw strawberries in there or would that be too much going on?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would assemble the berries and the crisp and freeze it, then bake it (same temp but for longer) on Saturday. I don’t think it will stay fresh from Monday-Saturday or freeze well already baked :( Hope that helps!

  59. Nina says

    I’m definitely making this at home and also featuring this recipe in our internal business newsletter that goes out weekly, We have may vegan/gluten free employees and so I was initially drawn to this recipe for that reason. The colors are fantastic and I love the use of seasonally appropriate fruits. My question is if I can sub coconut oil instead of butter for our vegan friends? Thanks!!

  60. Bethelda says

    This looks so yummy! Sitting here drinking my morning coffee thinking how wonderful it would be to have a bowlful. Rhubarb is available everywhere right now too! In fact, it’s ‘available’ right in my neighbour’s garden! ;) I think my girlies will love this. And I’ll even share with my neighbour after I steal some of her rhubarb.

  61. Danielle {Chits and Chats and Chocolate} says

    This is heavenly! I have a GIANT rhubarb plant in my yard that I’ve been dying to use! In your opinion, would it work to substitute coconut oil for the vegan butter/olive oil?

  62. Mary @ The Kitchen Paper says

    Oooh yum. Raspberry rhubarb is definitely my favorite rhubarb combo — it’s so freaking delicious! Not to mention beautiful! Thanks for the great recipe!

  63. Emily @ Life on Food says

    This looks so good. Yes, the perfect summertime dessert. I only hope I can still find some rhubarb in the store.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should be much easier at this time of the year! I think I was just hunting too early ;D

  64. Ellen says

    I’ve only tried cooking rhubarb once so far, and never with strawberries even though I know that is a classic pairing. I need to give it a shot!

  65. Raquel @ My California Roots says

    Nom nom nom, this looks so tasty! Crisps are my fave. I’ve been meaning to buy rhubarb at the farmers market for like a month and I keep forgetting! It’s terrible. This week I will remember!

  66. Abbie @ Needs Salt says

    This crisp. gah. Incredible. I need it. I wish I wasn’t going on the road this weekend, just so I could stay home and make this crisp. oh man.
    Your pictures are so. gorgeous. I just want to eat them.

  67. Katrina @ Warm Vanilla Sugar says

    haha, it’s raining like crazy here right now, so a crisp like this is all I’m craving! Yum!

  68. Courtney @ The Fig Tree says

    This recipe came at the perfect time! My mom-in-law just dropped off a stack of fresh rhubarb and we got berries in our organic delivery this week! I’ll make a pan of this for my dad for Father’s Day! Great post as always :)

  69. Hannah Elizabeth says

    Oh. My. I’ve never thought of pairing rhubarb and raspberries, but I bet it would be fabulous!! I so want to try it!! Except now I don’t know which I would make…nectarines and strawberries are two of my favorite fruits! I love how easy the recipe sounds, too, so maybe I’ll just have to try both. :P

    I had also had a question: do you think it would be fine to use cold coconut oil instead of the vegan butter/olive oil? Seems like it should, but I thought I’d ask.

  70. Meredith says

    My mouth is watering looking at the pictures! I’m excited to try this cause one of my most favorite desserts is a crisp. I’ve been going for more gluten free foods, I personally have no problem with gluten but I love trying new and different ingredients, and nearly all vegan. I’m amazed at how much good food you can make without animal products! Your website is the best!

  71. Leigha @ Minougirl says

    Oh, YUM! I can totally see myself making this with some strawberries + rhubarb that are both in the fridge right now! I haven’t tried baking with almond meal yet – does it make a lot of a difference than flour?

  72. Maryea {happy healthy mama} says

    I love making crisps for a crowd. They are such easy desserts and everyone usually loves them. I make a strawberry rhubarb crisp that I love, and I think this raspberry combo would be good, too. I love your use of almond flour–great way to make it gluten-free!

  73. Millie l Add A Little says

    Love love love the combination of rhubarb and raspberries – slightly tart but so tasty!

  74. Easy, Healty and Yummy says

    oh I love rhubarb… I have to try this (I will substitue oats with nuts – because of Paleo).

    Can’t wait to try it..

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! It’ll still taste delicious. Good luck! I’d think you could also do a little coconut flour if you’re hoping to add a little texture.

    • Sophie says

      This is the best thing I have made in a really long time! I am making it again today! I asked friends on FB for Rhubarb to be able to make it again!!! I used strawberries!

      It’s unreal, thank you so much :)