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top down shot of gluten free strawberry rhubarb crisp in a bake dish with a spoon in it

Gluten Free Strawberry Rhubarb Crisp

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!
Course Dessert
Cuisine American
Keyword #applecrisp, #dairyfree, #glutenfree, dessert, rhubarb, strawberry
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 297kcal
Author Taryn Solie



  • 1 lb rhubarb washed
  • 1 lb strawberries washed & stems removed
  • 2 oz orange juice
  • 2 tsp arrowroot powder
  • 1/3 c maple syrup
  • 1 tsp vanilla extract


  • 1.5 cup gluten free oats
  • 1/4 cup fine almond flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup maple syrup
  • 1/2 cup melted coconut oil


  • Preheat the oven to 350 degrees F and take out an 8x8 dish. Cut the rhubarb into roughly 1 inch chunks using a large sharp knife and cutting board and place them in the 8x8 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 8x8 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!



  • 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.


Calories: 297kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Sodium: 6mg | Potassium: 373mg | Fiber: 4g | Sugar: 18g | Vitamin A: 79IU | Vitamin C: 41mg | Calcium: 101mg | Iron: 1mg