Strawberry Rhubarb Crisp with Chickpea Flour |

Strawberry Rhubarb Chickpea Flour Crisp

This vegan & gluten free rhubarb crisp is made with chickpea flour and oats for a healthier, higher protein topping. Strawberries sweeten the naturally tart rhubarb alongside a little maple syrup for a simple and wholesome spring dessert.

Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people


  • 500 grams / 3 cups fresh strawberries, halved
  • 400 grams / 3-4 stalks rhubarb, chopped*
  • 1 teaspoon fresh ginger, finely grated
  • 3 tablespoons maple syrup or honey
  • 1 teaspoon arrowroot powder**

Chickpea & Oat Crumble Topping

  • 110 grams / 1 cup rolled oats
  • 40 grams / 1/4 cup chickpea flour
  • 50 grams / 1/4 cup coconut sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cardamom optional
  • 40 grams / 3 tablespoons coconut oil, room temperature
  • 1 tablespoon nondairy milk


  1. Preheat the oven to 180C / 350F. Place the fruit, ginger, and maple syrup into an oven-safe baking dish and mix until coated. Sprinkle the arrowroot onto this mixture and stir again, or use your hands, to fully combine.

  2. To make the crumble topping, mix the oats, flour, sugar, salt, and cardamom in a bowl. Use your hands to mix in the coconut oil and milk until combined and crumbly. Sprinkle over the strawberry rhubarb base, trying to make it as even as possible.

  3. Bake for 20-25 minutes, or until the topping is golden and the fruit is bubbling around the edges of the dish. Cool for at least ten minutes before serving. Leftovers will keep well in the refrigerator for up to three days and are just as good cold.


* I know lots of people peel their rhubarb, and I grew up doing it, but have since given up on it. I don't think there's any difference in a recipe like this.
* Arrowroot powder works as a binding agent, like cornstarch, to keep the base of the crisp from being too juicy.