Gluten-Free Strawberry Rhubarb Crisp
Easy recipe for delicious gluten-free strawberry rhubarb crisp just like Grandma's. Sweet and tart with a buttery brown sugar oats topping.
Print
Pin
Servings: 8
Calories: 476kcal
Ingredients
- 1 pound rhubarb cut into 1/2 inch pieces
- 1 pound strawberries quartered
- 1 cup cane sugar
- 1/3 cup gluten-free all-purpose flour
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups light brown sugar packed
- 1 cup gluten-free all-purpose flour
- 1 cup quick-cooking oats
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup chopped pecans or walnuts
- 1/2 cup unsalted butter melted
Instructions
- Pre-heat the oven to 350º F, and grease a 9x13 baking dish with cooking spray.
- In a large mixing bowl, stir together the rhubarb and strawberries.
- Add the sugar, flour, lemon juice, and vanilla extract, stirring to combine.
- Pour the mixture into a greased baking dish.
- In a medium mixing bowl, whisk together the brown sugar, flour, oats, cinnamon, nutmeg, and nuts (if using).
- Stir the melted butter into the flour mixture until everything is combined and crumbly.
- Crumble the mixture on top of the fruit.
- Bake at 350° F for 35-40 minutes, or 'til the crisp is golden brown and the fruit is bubbling.
- Cool for 10-15 minutes before serving. Serve it with whipped cream or vanilla ice cream, and/or enjoy with a piping hot cup of tea or coffee.
Notes
*I highly recommend fresh rhubarb for this recipe. Big-box grocery stores sometimes carry fresh rhubarb in the vegetable section when in season, in the spring, but your best bet is either finding a local health food store or farmer's market. You might even check with your neighbors to see if they have any rhubarb plants hanging around!
*Again, I highly recommend fresh strawberries, especially for their flavor. That being said, you can use frozen strawberries if needed; just be sure to let them thaw before using in the recipe; otherwise, they'll add too much moisture.
*I make this recipe with Authentic Foods Classical Blend gluten-free flour. Time and time again, it has consistently given me the best results. Keep in mind, different gluten-free flours can give different results.
Do you have to peel rhubarb?
No, you do not need to peel the rhubarb. I keep it simple and simply chop up the stems into 1/2″ pieces with a sharp knife. Sometimes I do run into a few strings that need peeled off, but that's about it. Just be sure to discard the leaves, as rhubarb leaves are highly poisonous! Why is my rhubarb crisp runny?
It's perfectly normal for strawberry rhubarb gluten-free crisp to be runny fresh out of the oven. Provided that you used the amount of flour specified in the recipe, it should gel up a little bit as it cools. How should I store rhubarb crisp?
After it's baked, you can store it in an airtight container in the refrigerator for up to 7 days.
No, you do not need to peel the rhubarb. I keep it simple and simply chop up the stems into 1/2″ pieces with a sharp knife. Sometimes I do run into a few strings that need peeled off, but that's about it. Just be sure to discard the leaves, as rhubarb leaves are highly poisonous! Why is my rhubarb crisp runny?
It's perfectly normal for strawberry rhubarb gluten-free crisp to be runny fresh out of the oven. Provided that you used the amount of flour specified in the recipe, it should gel up a little bit as it cools. How should I store rhubarb crisp?
After it's baked, you can store it in an airtight container in the refrigerator for up to 7 days.
Nutrition
Calories: 476kcal | Carbohydrates: 91g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 31mg | Potassium: 332mg | Fiber: 5g | Sugar: 69g | Vitamin A: 547IU | Vitamin C: 38mg | Calcium: 138mg | Iron: 3mg
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!