This Gluten Free Strawberry Rhubarb Crisp recipe is the perfect way to enjoy early summer fruit. The tartness of the rhubarb is balanced by the sweetness of the strawberries, bringing wonderful flavor. With a crunchy oat topping, this easy gluten free and dairy free dessert is sure to be a family favorite!
As an Amazon Associate, I earn from qualifying purchases.
Rhubarb usually signals the start of warmer weather, and strawberries aren’t far behind. This gluten free dairy free crisp combines the two under a gluten free oat topping that’s crunchy and sweet!
Rhubarb is a very tart fruit so the sweetness of the strawberries (and the added maple syrup) help offset the tartness. But this strawberry rhubarb crisp isn’t overly sweet – there’s a great balance of flavor between the two.
This recipe is also naturally sweetened without cane sugar. The only sweetener used is maple syrup.
Plop a bit of whipped cream or vanilla ice cream (regular or dairy free) on top and go to town! Your family and friends are sure to gobble this fruit crisp up.
Ingredients
- fresh strawberries
- fresh rhubarb – this is typically in season from April through June
- orange juice
- arrowroot powder – this is sometimes also called arrowroot starch
- maple syrup
- vanilla extract
- gluten free rolled oats – don’t get the quick cooking ones
- fine almond flour
- ground cinnamon
- coconut oil
I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of detailed instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
How to make gluten free strawberry rhubarb crisp
- Preheat the oven to 350 degrees F and take out an 8×8 dish. Cut the rhubarb stalks into roughly 1 inch chunks and place them in the 8×8 dish.
- Cut the strawberries in half and place them in the dish with the rhubarb.
- Measure out the remaining filling ingredients and put them in the bowl with the fruit. Mix everything together with a large spoon and pour into the baking dish, spreading the fruit out evenly.
- Cover the dish with foil and place in the oven to cook for 15 minutes.
- While the fruit filling is cooking, add in the topping ingredients to a large bowl. Mix everything together with a spoon and set aside.
- When the 15 minutes are up, take the dish out of the oven, remove the foil and stir the fruit mixture up with a spoon.
- Spoon the crisp topping over the strawberry rhubarb filling. Return the dish to the oven, uncovered, and cook for 40 minutes, turning the dish around 180 degrees after 20 minutes to prevent uneven browning.
- Remove the dish and let cool for 5-10 minutes, then serve plain or with ice cream (dairy free if desired)!
FAQ
Rhubarb is typically in season from April through June.
No, for this recipe you don’t need to peel the rhubarb.
Yes, if there are leftovers after you’re done eating your should refrigerate it in an air-tight container. It will keep in the fridge for 3-4 days.
I have not tried this recipe with frozen strawberries or frozen rhubarb. If you only have frozen fruit, my recommendation would be to defrost it and squeeze it gently with paper towels to remove excess water, then proceed with the directions as written.
Recipe tips and substitutions
- Try to slice the strawberry and rhubarb pieces so they’re roughly the same size. This will help them cook at about the same rate so one’s not softer than the other.
- You can substitute corn starch or tapioca starch for arrowroot powder in this recipe. You can also use melted butter (if not dairy free) or a butter substitute in place of the coconut oil.
- Make sure you get gluten free oats – it should say they’re gluten free on the packaging. Bob’s Red Mill makes some and those are the ones I buy. (Amazon affiliate link)
- The longer this crisp sits once it’s out of the oven, the more the juices will thicken up. If you serve it right out of the oven, it may be a little runny. Wait longer for it to thicken slightly.
If you love crisps, check out these other gluten free crisp recipes!
- Gluten Free Blueberry Peach Crisp
- Gluten Free Apple Crisp
- Gluten Free Pear Crisp
- Gluten Free Blackberry Crisp
If you need other gluten and dairy free desserts, take a look at these recipes!
- Raspberry Peach Nice Cream
- Chocolate Covered Orange Slices
- Frozen PB&J Chocolate Covered Banana Pops
- Paleo Mixed Berry Parfait
SAVE THIS RECIPE FOR GLUTEN FREE STRAWBERRY RHUBARB CRISP TO YOUR PINTEREST BOARD!
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD.
If you make end up making this Gluten Free Strawberry Rhubarb Crisp recipe then don’t forget to rate the recipe and let me know how it went in the comments below!
Gluten Free Strawberry Rhubarb Crisp
Equipment
- An 8×8 dish
Ingredients
Filling
- 1 lb rhubarb washed
- 1 lb strawberries washed & stems removed
- 2 oz orange juice
- 2 tsp arrowroot powder
- ⅓ c maple syrup
- 1 tsp vanilla extract
Topping
- 1.5 cup gluten free oats
- ¼ cup fine almond flour
- ½ tsp ground cinnamon
- ¼ cup maple syrup
- ½ cup melted coconut oil
Instructions
- Preheat the oven to 350 degrees F and take out an 8×8 dish. Cut the rhubarb into roughly 1 inch chunks using a large sharp knife and cutting board and place them in the 8×8 dish.
- Cut the strawberries in half and place them in the dish with the rhubarb.
- Measure out the remaining filling ingredients with measuring spoons and cups and put them in the bowl with the fruit. Mix everything together with a large spoon and pour into an 8×8 baking dish, spreading the fruit out evenly.
- Cover the dish with foil and place it in the oven to cook for 15 minutes.
- While the strawberries and rhubarb are cooking, measure out then add in the topping ingredients to a large bowl. Mix everything together with a spoon and set aside.
- When the fruit has cooked for 15 minutes, take the dish out of the oven, remove the foil (you can toss it) and mix the fruit up with a spoon.
- Spoon the topping over the strawberries and rhubarb, covering them as best you can but not pressing the topping down. Return the dish to the oven, uncovered, and cook for 40 minutes, turning the dish around 180 degrees after 20 minutes to prevent uneven browning.
- Remove the dish and let cool for 5-10 minutes, then serve!
Notes
- Try to slice the strawberry and rhubarb pieces so they’re roughly the same size. This will help them cook at about the same rate so one’s not softer than the other.
- You can substitute corn starch or tapioca starch for arrowroot powder in this recipe. You can also use melted butter (if not dairy free) or a butter substitute in place of the coconut oil.
- Make sure you get gluten free oats – it should say they’re gluten free on the packaging. Bob’s Red Mill makes some and those are the ones I buy. (Amazon affiliate link)
- The longer this crisp sits once it’s out of the oven, the more the juices will thicken up. If you serve it right out of the oven, it may be a little runny. Wait longer for it to thicken slightly.
Lisa
Sounds yummy. I can’t wait to make this. I remember I never thought I like rhubarb until Bernice Constantino made dave a strawberry rhubarb pie and it was one of the best things so that I ever had!
Taryn Solie
I love it! And I bet you’ll love this crisp too.