This is the perfect summer dessert that will please everyone! Strawberry and rhubarb are a dynamic duo and personally is one of my favorite combos for crisps. I highly recommend making the crisp with the whipped coconut cream, as the sour flavor from rhubarb and strawberries really benefits from the creamy topping. However, some dairy free vanilla ice cream would also do the trick!
If you cannot tolerate oats or are following a grain free protocol, try subbing chopped nuts, like pecans or walnuts, for the rolled oats! Instead of using 2 full cups of nuts, use 1 cup and you’ll have yourself a perfect paleo crumble topping!
For the coconut cream topping, I recommend using a coconut cream or coconut milk that does have a stabilizer, such as guar gum, if you aren’t sensitive to gums. It helps keep a smooth consistency to the whipped topping!