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5 from 2 votes

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!

A bowl of gluten free strawberry rhubarb crisp with a scoop of vanilla ice cream.

I am one of the few who have 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:

  1. Although rhubarb is most common in the summer, you can make this gluten free strawberry crisp all year long with just strawberries.
  2. The topping is sweet and crisp and filled with gluten free oats.
  3. 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.
  4. Even the kids love this recipe with the rhubarb!
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There are a few brands of certified gluten free oats, and they are all good. I mostly buy this because you get four bags for a lower price.

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Ingredient Notes:

My gluten free strawberry rhubarb crisp recipe is an easy recipe made with simple ingredients you can find at any grocery store.

Photos of the strawberry rhubarb crisp ingredients.
  • Gluten Free Oats – It is critical to use 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:

Cooking rhubarb slices in a little sugar and butter.

Step 1: As you can see, most of my rhubarb was not fully ripened. I am unsure if it is a varietal issue, but it was more sour than usual, so I decided to pre-cook it a little with sugar. You do not need to do this step if your rhubarb is red and ripe.

Put the rhubarb into a small pan with sugar and 1/4 cup of water. Simmer for 8 minutes with the sugar water to soften and sweeten it.

Strawberries and rhubarb in large silver bowl.

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.

A large mixing bowl with the crisp topping ingredients.

Step 3: Add the crust ingredients to a large mixing bowl. Don’t forget the chia seeds are optional.

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.

The crisp in an 8x8 pan ready to bake.

Step 4: For best results, grease an 8×8 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 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.

A baked gluten free strawberry rhubarb crisp in an 8x8 metal pan.

You may also love trying this homemade Gluten Free Apricot Crisp too!

Pro Tips and Recipe FAQ:

Do you need to peel the rhubarb?

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.

Can you use frozen rhubarb?

You can use frozen rhubarb, but thaw it or cook it as I describe in Step One first.

How long will this gluten free strawberry rhubarb crisp keep fresh in the fridge?

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!

The top view of a bowl of gluten free strawberry rhubarb crisp with vanilla ice cream.

More Gluten Free Crisp and Cobbler Recipes:

a bowl of gluten free strawberry rhubarb crisp with a scoop of vanilla ice cream.

Gluten Free Strawberry Rhubarb Crisp

Sandi Gaertner
A sweet and tangy homemade gluten free strawberry rhubarb crisp recipe.
Love this recipe?Give it a star rating!
5 from 2 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 9 servings
Calories 203 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

Fruit Blend

  • 4 cups strawberries * see note
  • ½ cup rhubarb * see note
  • 3 tablespoons sugar divided
  • ¼ cup water

Instructions
 

  • 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 TBSP 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 TBSP of sugar to the strawberries and rhubarb and toss to coat them all. Pour the strawberry mixture into a greased 8×8 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.

Notes

  1. 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.
  2. If you are celiac, it is critical to use certified gluten free oats. Use rolled oats, not quick cook.
  3. You can use any gluten free flour blend for this recipe.
  4. This gluten free strawberry rhubarb crisp will keep fresh for up to 5 days in an airtight container in the refrigerator.

SPECIAL NOTE

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.

Nutrition

Serving: 1servingCalories: 203kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 5mgPotassium: 195mgFiber: 4gSugar: 16gVitamin A: 170IUVitamin C: 38mgCalcium: 38mgIron: 1mg
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Nutrition Disclaimer

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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4 Comments

  1. Hi Sandi, I can’t make up my mind which I prefer, crisps vs cobblers. So will be trying both! 🙂 Either way, I will be using your DIY Flour Blend.
    But how to figure out which of your cobbler recipes work better with just strawberries?
    I see the Blueberry is the one who only uses 3/4 cup GF Flour and doesn’t look as browned as the others; and doesn’t use eggs.
    The Peach one does use an egg and uses 1 1/4 cups of flour
    The Apple is made very differently because of the caramel, but also uses 1 1/4 cups of flour.
    A big question is the difference in crust texture, right? Does the greater amount of flour mean the Blueberry one has a thinner crust; so not as crispy as the others?

    1. Hi Mary, Ah, the dilemna :-). I would say try the apple cobbler with just strawberries first and you can always try others. Some of the cobbler toppings are a little fluffier than others. The blueberry does have a thinner topping compared to the apple and peach cobblers.

  2. Hi Sandi, I will be making this soon, and wanted to know if I need to make any adjustments to the recipe if I don’t add Rhubarb.

    Also, would any of your ‘cobbler’ recipes work for using only Strawberries?

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