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! Make it in under 40 minutes!
This post may contain affiliate links. Please read our Disclosure Policy.
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 gluten free strawberry rhubarb crisp is one of my favorites:
- 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!
This is delicious! I made it a few times now. Can’t wait to make it this year!”
sherry v., facebook comment
Allergen Information:
This fruit crisp is gluten-free, egg-free, nut-free, and soy-free. Make it dairy-free using plant-based butter.
Flour Blends Tested:
1. King Arthur Measure for Measure —This blend works really well in muffin recipes. I don’t have to let the flour blend rest in the batter.
2. Gluten Free Oats — I used Quaker Gluten-Free Oats to make this crisp. There are several good brands of gluten-free oats.
Ingredient Notes:
My gluten-free strawberry rhubarb crisp recipe is easy and made with simple ingredients you can find at any grocery store.
- 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.
Why it is critical to use gluten-free oats:
If you are Celiac or gluten-sensitive, look for gluten free oats. Oats are typically grown next to wheat fields, so gluten free oats are critical if you are Celiac. Gluten free oats are protected so that they stay safe from contamination.
When you are gluten free, it is really important to eat certified gluten free oats. It isn’t that regular oats contain gluten, but most oats have gluten due to cross-contamination. Note that there are no gluten free oats in Australia. If you live in a place where you can’t access gluten-free oats, or if you can’t tolerate oats, try this delicious Gluten Free Blueberry Cobbler...you can use this strawberry rhubarb filling to make it a cobbler!
How To Make Gluten Free Strawberry Rhubarb Crisp:
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.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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 gluten free oats, including Bob’s Red Mill, Quaker, and Farmer’s We Know.
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.
You may also love trying this homemade Gluten Free Apricot Crisp too!
Frequently Asked Questions:
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Strawberry Rhubarb Crisp
Ingredients
Method
- Preheat the oven to 375º F and set the oven rack to the middle position.
- Slice the ½ cup 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 ¼ cup water and 1 TBSP of sugar. Cook for 5-8 minutes.
- Wash the 4 cups strawberries and remove the tops. Slice them in half and put them into a large bowl. Add the rhubarb.
- Add 3 tablespoons cane 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 2 cups gluten free rolled oats, ½ cup gluten free flour blend, ⅓ cup brown sugar, and mix well. Melt the 4 tablespoons unsalted butterand 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.
Nutrition
Notes
- 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Well, I tried this recipe and I usually am missing something and adjust. I didn’t have the rhubarb so I made it without. I also poured a little strawberry juice/water over the top, but the strawberries were frozen so they were already juicy and I ended up with too much liquid after the listed cooking time and the oats mixture was dry, so I stirred it all around a bit and added more cane sugar across the top. What I ended up with is definitely your original recipe! If I would just follow the directions, I would likely end up with a better product. It doesn’t look too pretty, but it tastes ok. Overall, a good recipe and I’m sure if I would do it like it’s written it would be great.
Also, I think that strawberries are best fresh from the field. Just raw, and I think I would try this with blueberries or peaches and save my strawberries for just eating.
Thanks for all the great recipes.
I love that you had fun customizing my recipe into something delicious, Nancy. Thank you!
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?
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.
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?
Hi Mary, it should be good, but any of my cobbler recipes will work with just strawberries. Have a great week.