This fruity gluten free strawberry rhubarb crisp is full of juicy sweet strawberries and some rhubarb I found at the farmer's market. It is topped with a sweet crisp topping. This will quickly become your favorite dessert!
I am one of the few who had never tried rhubarb. I didn't grow up in the South, and I don't often see it in the markets here in the Bay Area. That changed today when a small farmer at our market had a few stalks left of rhubarb.
I have to say, the flavor of this fruit crisp is incredible, even more so with the creaminess of vanilla ice cream. If you are looking for an easy dessert, I highly recommend giving this recipe a try!
Why This Crisp Is Great:
- Although rhubarb is most common in the summer, you can make this gluten free strawberry crisp all year long with just strawberries.
- The topping is sweet and crisp and filled with gluten free oats.
- You can make this gluten free crisp with fresh or frozen strawberries. I buy strawberries at the farmer's market a case at a time, then freeze them so I have the flavor of summer strawberries all of the time.
- Even the kids love this recipe, with the rhubarb!
My gluten free strawberry rhubarb crisp recipe is an easy recipe made with simple ingredients you can find at any grocery store.
- Gluten Free Oats - It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats. I used Quaker Gluten Free Oats to make this crisp.
- Gluten Free Flour Blend - You can use any blend with or without xanthan gum.
- Chia Seeds - I tossed in a few chia seeds to add a little protein and texture. You can omit them if you choose.
- Strawberries - Use fresh or frozen. See the FAQ for a few tips if you use frozen.
- Rhubarb - The tartness of the rhubarb works really well with the strawberries. Look for nice red stalks. See Step 1 if your rhubarb isn't quite ripe.
- Brown Sugar - You can use light or dark brown sugar.
- Butter - I recommend using unsalted butter.
How To Make Gluten Free Strawberry Rhubarb Crisp:
Step 1: As you can see, most of my rhubarb was not fully ripened. I am not sure if it is a varietal issue, or what, but it was more sour than usual so I decided to pre-cook it a little with sugar. If your rhubarb is red and ripe, you do not need to do this step.
Put the rhubarb into a small pan with sugar and ¼ cup of water. Simmer for 8 minutes with the sugar water to soften and sweeten it a bit.
Step 2: Place your strawberries and rhubarb into a bowl and toss with 2 tablespoons of sugar.
Note, if you prefer, you can use my popular Gluten Free Pie Crust and use this filling to make gluten free strawberry rhubarb pie instead if you like.
Step 3: Add the crust ingredients to a large
HINT: It is critical to use certified gluten free rolled oats if you are celiac. There are several brands that offer certified gluten free oats including Bob's Red Mill, Quaker, and Farmer's We Know. Trader Joe's also sells gluten free oats.
Step 4: For best results, grease an 8x8 baking dish or small casserole dish. Add the strawberry mixture to the bottom. Sprinkle the crust mixture on top.
Step 5: Bake the gluten free strawberry rhubarb crisp at 375º F for 20-25 minutes. The actual time will vary a little depending on how deep your crisp is.
Step 6: Remove the crisp from the oven and allow it to cool. Enjoy warm or cold with ice cream.
You may also love trying this homemade Gluten Free Apricot Crisp too!
Pro Tips and Recipe FAQ:
Typically, you should not need to peel your rhubarb. However at the end of the season, if your rhubarb is fibrous, it is fine to peel it.
You can use frozen rhubarb, but thaw it or cook it as I describe in Step One first.
This strawberry rhubarb crisp will keep fresh for up to 5 days in the refrigerator. Be sure to store it in an airtight container!
This is a delicious recipe your whole family is going to love!
More Gluten Free Crisp and Cobbler Recipes:
- Easy Gluten Free Apple Crisp
- Gluten Free Plum Crisp
- The Best Gluten Free Peach Cobbler
- Gluten Free Blueberry Cobbler
Gluten Free Strawberry Rhubarb Crisp
- 4 cups strawberries * see note
- ½ cup rhubarb * see note
- 3 tablespoons sugar divided
- ¼ cup water
- Preheat the oven to 375º F and set the oven rack to the middle position.
- Slice the rhubarb into thin slices. If your rhubarb is very tough, you may want to slice off the thick outside.
- NOTE: You only need to do this if your rhubarb is on the green unripe side. In a small pan, heat the rhubarb with the water and 1 tablespoon of sugar. Cook for 5-8 minutes.
- Wash your strawberries and remove the tops. Slice them in half and put them into a large bowl. Add the rhubarb.
- Add 2 tablespoon of sugar to the strawberries and rhubarb and toss to coat them all. Pour the strawberry mixture into a greased 8x8 baking dish or small casserole dish.
- In a large mixing bowl, add the crust ingredients and mix well. Melt the butter and toss in the crust mixture.
- Pour the crust mixture over the strawberries and bake for 25 minutes. Remove from the oven and allow to cool.
- Serve with vanilla ice cream or whipped cream.
- Use fresh or frozen strawberries. If using frozen, allow the strawberries to thaw and drain some of the juice off so the crisp isn't too soggy.
- If you are celiac, it is critical to use certified gluten free oats. Use rolled oats, not quick cook.
- You can use any gluten free flour blend for this recipe.
- This gluten free strawberry rhubarb crisp will keep fresh for up to 5 days in an airtight container in the refrigerator.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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