Go Back
+ servings

The Best 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.
5 from 2 votes
Print Pin
Course: Desserts
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 476kcal
Author: Mel Lockcuff

Ingredients

Topping

Instructions

  • Pre-heat your oven to 350ºF and prepare a 13x9 baking dish with non-stick cooking spray.
  • In a large mixing bowl, add rhubarb and strawberries, stirring to combine.
  • 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, stir together the brown sugar, flour, oats, cinnamon, nutmeg, and nuts (if using).
  • Melt the butter in a microwave-safe bowl; then stir it into the flour mixture until everything is combined and crumbly.
  • Crumble the mixture on top of the fruit.
  • Bake for 35-40 minutes, or until the crisp is golden brown and the fruit is bubbling.
  • Cool for 10-15 minutes before serving. Serve with whipped cream, homemade vanilla ice cream, or homemade strawberry ice cream if desired; better yet, enjoy it 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.

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!