Gluten Free Strawberry Rhubarb Crisp
This gluten free strawberry rhubarb crisp is the perfect easy summer treat. The sweet strawberries and tart rhubarb perfectly balance each other out, topped with a crunchy streusel topping and creamy vanilla ice cream – this dessert truly has it all! Plus it is gluten free and dairy free.
Why You’ll Love This Recipe
- The perfect way to eat seasonal this summer.
- This gluten free strawberry rhubarb crisp is incredibly easy to make.
- It is made with wholesome ingredients.
- Gluten free and dairy free.
- Great for a summer bbq or gathering.
- All you need is one pan.
- The perfect balance of sweet and tart.
- Incredible crunchy streusel topping.
Ingredients & Substitutions
Filling:
- Strawberries. 2 cups of sliced strawberries.
- Rhubarb. 1 cup diced rhubarb.
- Organic cane sugar. Organic cane sugar is used in the strawberry rhubarb filling and in the streusel topping. You can sub with coconut sugar for a slightly less sweet flavor.
- Arrowroot starch. This is used as a thickener for the filling. You can sub tapioca starch.
- Vanilla extract. This gives a slightly vanilla flavor.
- Lemon juice. Juice from half a lemon, adds some tang.
Streusel:
- Oat flour. This is used for the streusel in the gluten free strawberry rhubarb crisp. You can make your own by blending rolled oats.
- Gluten free rolled oats. Certified gluten free rolled oats are a must for the topping. You can sub with quick oats.
- Unsalted butter. Cold unsalted butter cut up into bite sized pieces is used to crisp up the streusel topping.
- Spices. Cinnamon and salt are also used in this recipe.
- Optional adds. Chopped pecans and shredded coconut would be a delicious addition to the streusel topping.
How to Make
Step 1
Preheat oven. Preheat oven to 375 F. Lightly coat a 8 inch or 2 quart baking pan with butter and set aside.
Step 2
Make the strawberry rhubarb filling. Add the strawberries, rhubarb, 1/4 cup coconut sugar, arrowroot starch, and lemon juice. Mix until fully combined.
Step 3
Make the streusel topping. Add oats, flour, coconut sugar, cinnamon, salt, and pieces of butter. Mix until fully combined.
Step 4
Add filling to pan. Pour strawberry rhubarb filling into greased baking dish and spread out evenly. Scoop streusel topping on top and spread until evenly coated.
Step 5
Bake. Place gluten free strawberry rhubarb crisp in the oven and bake for about 40-45 minutes. Topping should be slightly brown and crispy, inside should be bubbling.
Step 6
Serve and enjoy! Remove from oven and allow crisp to cool for 10 minutes. Serve gluten free strawberry rhubarb crisp with vanilla iced cream, coconut whipped cream, or yogurt.
Expert Tips
- Serve the gluten free strawberry rhubarb crisp warm with a scoop of vanilla ice cream or dairy free ice cream.
- To make your own oat flour, blend certified gluten free rolled oats in a high speed blender.
- To ensure this is gluten free make sure you choose certified gluten free rolled oats.
- If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
- You can find rhubarb at the local farmers market in the spring/summer. If you can’t find them there they should be available at your local grocery store.
- Adding more strawberries than the recipe suggests can cause the filling to be more liquid-y because strawberries release a lot of juice. Stick to the recommend amount for the perfect crisp.
- For more flavor in the streusel topping add chopped pecans and shredded coconut.
Frequently Asked Questions
Is this gluten free?
Yes! This gluten free strawberry rhubarb crisp is naturally gluten and dairy free.
How do I store it?
Store in an airtight container in the fridge for up to 3-4 days. Though it is best right after baking.
Can I make it ahead of time?
Yes you can! There are a few options: prep the crisp and store in the fridge covered for up to 2-3 hours before baking. It also keeps well at room temperature for up to 6 hours after baking, or up to 3 days in the refrigerator. Crisp also freezes well for up to 1 month. Re-warm before serving for best results.
You May Also Like
- Blueberry Crumb Muffins
- Paleo Carrot Cake
- Macadamia Nut Brownies
- Gluten Free Vanilla Cupcakes
- Caramelized Pineapple
Gluten Free Strawberry Rhubarb Crisp
Ingredients
Strawberry rhubarb filling
- 1 lb strawberries, sliced
- 1 lb rhubarb sticks, chopped
- ⅓ cup organic cane sugar
- 2 tbsp arrowroot starch
- 1 tsp pure vanilla extract
- 1-2 tbsp lemon juice, about 1/2 lemon
Streusel topping
- ¾ cup oat flour
- ½ cup organic cane sugar
- 1 cup rolled oats
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cut into pieces
- ¼ cup chopped pecans, optional
Instructions
- Preheat oven. Preheat oven to 375 F. Lightly coat a 9×13 inch baking pan with butter and set aside.
- Make the strawberry rhubarb filling. Add the strawberries, rhubarb, 1/4 cup coconut sugar, arrowroot starch, and lemon juice. Mix until fully combined.
- Make the streusel topping. Add oats, flour, coconut sugar, cinnamon, salt, and pieces of butter. Mix until fully combined.
- Add filling to pan. Pour strawberry rhubarb filling into greased baking dish and spread out evenly. Scoop streusel topping on top and spread until evenly coated.
- Bake. Place gluten free strawberry rhubarb crisp in the oven and bake for about 40-45 minutes. Topping should be slightly brown and crispy, inside should be bubbling.
- Serve and enjoy! Remove from oven and allow crisp to cool for 10 minutes. Serve with vanilla iced cream, coconut whipped cream, or yogurt.
Notes
- Store in an airtight container in the fridge for up to 3-4 days. Though it is best right after baking.
- To make it ahead of time.There are a few options: prep the crisp and store in the fridge covered for up to 2-3 hours before baking. It also keeps well at room temperature for up to 6 hours after baking, or up to 3 days in the refrigerator. Crisp also freezes well for up to 1 month. Re-warm before serving for best results.
- If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
- For more flavor in the streusel topping add chopped pecans and shredded coconut.
My husband doesn’t even like rhubarb and he loved this one! Can’t wait to have it again!
That is such a win! The husband test is the best test(: