Strawberry Rhubarb Collagen Crisp

Strawberry Rhubarb Collagen Crisp

Makes 6 servings


  • 100g  Collagen Powder (optional)*
  • 1 1/2 cups fresh strawberries, sliced
  • 1 1/2 cups  fresh rhubarb, chopped
  • 1/4 cup stevia or sweetener of choice*
  • 2 tbsp. lemon juice optional
  • 1 cup rolled oats or almond flour
  • 3/4 cup gluten-free baking flour or standard flour 
  • 1/4 cup brown sugar or coconut sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. baking soda
  • 6 tbsp. butter or ghee*


  • Preheat oven to 180C
  • Add strawberries, rhubarb, sweetener, and lemon juice to a large bowl and toss to combine.
  • Gradually sprinkle in collagen powder while mixing to prevent clumps. Don't worry if mixture seems a little gummy, it won't be after cooking.
  • In a separate bowl, combine remaining ingredients until a crumble forms. Add 1-2 teaspoons of water if clumps seem too dry.
  • Lightly coat a  casserole dish with buttery spread or cooking spray.
  • Cover the bottom of dish with half the crumble mixture and press down evenly.
  • Pour rhubarb mixture over top the crumble base.
  • Spread remaining crumble over top.
  • Bake for 40-45 minutes until golden brown and bubbly on top.
  • Let cool 15-20 minutes before cutting into six equal pieces and serving. Leftovers will keep in the fridge in an airtight container up to one week.