Along the Grapevine

Rhubarb and Berry Crisp



I count rhubarb as a forageable ingredient, although one of the few you can also find at the supermarket if you don’t come across it in an abandoned homestead – or in your backyard. It grows with total neglect, expands regularly and provides an abundant source for recipes of all types – chutney, soup, dessert, baking et al from spring well into summer if you remember to prune back the flowers in the spring.

For this rhubarb recipe I also used some wild berries – raspberries and blackberries – I found recently growing at the front of our property.


Fruit crisps are nothing new, but I have been making them a little differently lately – gluten free, low in sugar and with no oats. I just wanted a little variation so as not to be repeating the same recipe, and now I find I prefer this one to my old recipe. So I hope the guests at this week’s Fiesta Friday enjoy this seasonal dessert.

If you really like sweet, feel free to add sugar to the topping, or a little extra to the fruit. Or increase the fruit ratio and use less rhubarb.



Rhubarb and Berry Crisp

  • Servings: 12
  • Difficulty: easy
  • Print

For the filling:

6 cups (1.5 lbs) chopped rhubarb

1 cup berries (blueberries, strawberries, raspberries, gooseberries etc. or any combination)

1 cup sugar

For the topping:

1.5 cups ground almonds

1 cup hemp hearts

2 Tbsp ground flaxseeds

1 tsp cinnamon

1/2 cup coconut flour

1/2 cup coconut oil


Mix the rhubarb and berries with sugar in a rectangular baking tin.

To make the topping, mix together the rest of the ingredients and distribute evenly on top of the filling. Bake at 325 for about 35 minutes, or until the top looks crisp and the filling is bubbling. Serve on its own, hot or cold, or with ice cream, whipped cream or yogurt.




Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

34 thoughts on “Rhubarb and Berry Crisp

  1. I live rhubarb and strawberry crisp. There is something to rhubarb which makes any dish exotic :).


    • Thanks. I agree. I find it odd that people are willing to import all kinds of really exotic fruits from everywhere but overlook our own local varieties.


  2. Ooh, lovely! A more dessert-y version of the cake I brought this week! I must try this too – we are waiting for our rhubarb to appear in the garden…I’m doing my very best to neglect it so I am sure it’ll be coming out of our ears soon!


  3. That reads so nice!


  4. What a great way to do the crumble. We usually use oats and sometimes walnuts, but you’ve gone one step further. Definitely getting a go as soon as the frosts are finished and the rhubarb comes back. (It snowed today, so it’ll be a while yet.)


  5. Love a good rhubarb and fruit crisp. This looks excellent for dessert or for breakfast with some coffee!


  6. Wow! Yummy! Wish I could make this for my dad…he would love it!


  7. This crisp looks divine Hilda!


  8. I never cooked with rhubarb. After seeing this, that really has to change. Yum!


  9. Your creation looks delicious as usual. I think 1 cup of sugar should be plenty, especially with the addition of berries. Love the sound of the topping too. Yum!


  10. Pingback: Breakfast Biscuit | Fiesta Friday #27 | The Novice Gardener

  11. That looks so yummy Hilda 🙂 I have frozen rhubarb on my fridge and hemp is on sale here in the market, perfect!


  12. The general concept reminds me of fruit crumble which I love, but the ingredients you use are totally different, gorgeous idea! Never used hemp so far, is it just for the consistency or does it add an own flavor?


    • Good question. When I think about it, I would say it is a nutty flavour, and replaces oats and things quite well – but less heavy maybe. Also, it is a superior fibre, so just kind of tasty, healthful and different.


  13. Hi Hilda, in your first paragraph you’ve convinced me I need to plant some rhubarb when spring comes around here in Australia. Rhubarb that I can perhaps neglect slightly (as I tend to do with my garden) and which will continue to produce and expand and provide me with tender stalks each year. With your other words and photos you’ve convinced me that this dessert needs to adorn our table as soon as that rhubarb ripens! A lovely post – thanks for sharing with all the crowd at FF this week! Cheers, Margot


  14. Hilda – This is so brilliant…Never done with Rhubarb and it is time to make with such an inspiring recipe…Happy FF


  15. Yum Hilda! I love the unique topping you have used here! I have tons of rhubarb right now and lots of berries coming up! I can’t wait to try your recipe! 😀 How’s the little one?


  16. Oooo I do so love rhubarb, and yours looks quite amazing!


  17. Happy Fiesta Friday!! The crisp recipe looks really interesting, like it would have a really good crunchy texture with a cinnamon taste. I will keep this recipe and give it a try next time we make this- probably with another winter fruit in season in Australia. Thank you for sharing this beautiful rhubarb and berry crisp with FF, and I hope you are enjoying the party!!


  18. I love rhubarb! I’ve tried getting my own plants started, but none have taken. This crisp looks wonderful and has my mouth watering!


  19. This is gorgeous 🙂


  20. I love rhubarb and it’s great to have a new recipe idea – thanks 🙂


  21. Pingback: Rhubarb Chutney | Along the Grapevine

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