This Gluten Free Strawberry Rhubarb Crisp recipe is the perfect balance of sweet and tart. It comes together, with few ingredients, in just minutes! Serve it with your favorite ice cream, and you're sure to impress your guests!
I love a good crisp. Since you use oats in the topping and an abundance of fruit in the filling, it almost makes eating dessert feel like I'm doing something good for myself! I also love that both crisp recipes and crumble recipes use fresh fruit, so you're getting a serving of fruit wrapped in a dessert-like package.
Strawberry rhubarb desserts are such a yummy way to eat fresh fruit. There are so many ways to serve these two fruits together. You can make a crisp, a crumble, a cobbler, or a pie! If you like strawberry, but want to skip the rhubarb, try out my Strawberry Ice Cream Sandwich or my Strawberry Cheesecake Ice Cream Bars! All of these desserts are gluten free, kid friendly, and super easy!
Jump to:
- What are the Ingredients for Gluten Free Strawberry Rhubarb Crisp?
- How do I make Gluten Free Strawberry Rhubarb Crisp ?
- Recipe Substitutions
- Ways to Serve Gluten Free Strawberry Rhubarb Crisp
- Tips for Perfecting This Recipe
- Storage, Freezing, and Reheating
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Gluten Free Strawberry Rhubarb Crisp
What are the Ingredients for Gluten Free Strawberry Rhubarb Crisp?
- Fresh rhubarb - this is a key ingredient for the crisp, but if you are not a fan of rhubarb, it could be substituted for more strawberries or a different berry altogether.
- Fresh strawberries - these are a key ingredient in this recipe, and I would not substitute.
- Granulated sugar - granulated sugar helps bring out the sweetness of the fruit in this recipe.
- Corn starch - corn starch helps thicken the juices in this crisp recipe. If you don't use a thickener, you will end up with strawberry soup!
- Coarse Kosher salt - salt balances out the sweetness of the berries.
- Light brown sugar - brown sugar adds depth of flavor to the topping in this crisp recipe.
- Granulated sugar - this is a key ingredient for this crisp.
- Gluten free oat flour - this is a great way to get a dose of whole grains while enjoying a sweet treat! Check for the gluten free label on your oat flour to ensure it's truly gluten free oat flour.
- Gluten free rolled oats - these are my favorite oats to use in this recipe.
- Unsalted butter - this is a key ingredient in making the crisp topping.
- Coarse Kosher salt - as always, you need a little salty to balance out the sweet.
- Ground cinnamon - cinnamon isn't absolutely necessary, but I really like the flavor it adds.
How do I make Gluten Free Strawberry Rhubarb Crisp ?
- Preheat the oven to 350°F.
- In a medium mixing bowl, toss together the granulated sugar, corn starch, and salt until well combined. Add the strawberries, rhubarb, and lemon juice. Toss until combined and set aside.
- Add the strawberries, rhubarb, and lemon juice. Toss until combined and set aside.
- In another medium to large mixing bowl, combine the oats, gluten free oat flour, light brown sugar, granulated sugar, cinnamon, and salt.
- Add the cubed cold butter, and pinch together with your fingers, until small clumps form.
- Spread the strawberry rhubarb mixture evenly in a 4 quart baking dish (NOTE: You may also use a 9x9-inch square or 11x7-inch rectangular baking dish).
- Top the strawberry rhubarb mixture evenly with the crisp topping mixture. Place in the oven, and bake for approximately 30-35 minutes, or until the juices are bubbling around the edges of the mixture and it is lightly golden brown.
Recipe Substitutions
- Rhubarb - some people do not like rhubarb. If so, have no fear! You can easily make this recipe with strawberries only, or make it with a mixture of different berries. Just substitute 2 cups of berries for the 2 cups of rhubarb. If you choose to use only berries, use ½ cup of corn starch instead of ⅓ cup.
- Granulated sugar and light brown sugar - If you are on a lower carb diet, you can switch the sugars for 1:1 ratio sugar substitute.
- Gluten free oat flour - gluten free all-purpose flour or regular all-purpose flour can easily be substituted in this recipe.
Ways to Serve Gluten Free Strawberry Rhubarb Crisp
- On its own! This recipe is delicious served all alone. I like to serve it slightly warm if serving this way.
- With vanilla ice cream. What is better than yummy berries with a rich oat topping and vanilla ice cream slightly melting into all the cracks and crevices? NOTHING! If you want, you could also serve this with your favorite strawberry ice cream. This one has been my go-to this spring and summer!
Tips for Perfecting This Recipe
- Do not cook the fruit in advance! When I first began to develop this recipe, I was making it far too complicated by cooking the fruit mixture over the stove beforehand. That step is not necessary, and actually made the fruit mixture way too soupy!
- Make sure to use COLD butter. That is essential when making the topping for this recipe. Cold butter helps ensure the ingredients come together but not too much!
- Do not take the mixture out of the oven one second before the edges are good and bubbly! This is key. It helps to ensure the corn starch has had time to thicken the mixture, the fruit is tender, and the top is golden brown.
Storage, Freezing, and Reheating
To Store: Store this gluten free crisp in the refrigerator for up to 1 week. Simply wrap tightly with plastic wrap.
To Freeze: To freeze this strawberry rhubarb crisp, I recommend wrapping it tightly with 2 layers of plastic wrap, in the baking dish. If you prefer, you can also transfer it to a disposable metal baking pan and wrap tightly. Store in the freezer for up to 1 month.
To Reheat: This crisp recipe can be served cold from the refrigerator. If you would like to serve it room temperature, remove it from the refrigerator 1 hour before serving. If you would like to heat the crisp slightly, then place the entire baking dish in a 250°F oven for about 20 minutes. You can also scoop one serving onto a plate and pop it in the microwave for 30-45 seconds.
Recipe FAQ's
Rhubarb grows straight from the ground. It resembles celery, only it has a light pink color to it. It has leafy greens on the plant. Rhubarb tastes tart and slightly sour, making it the perfect ingredient to balance out the sweetness of strawberries.
Crisps and crumbles are very similar baked desserts. Both crisps and crumbles are typically made with fresh fruit. Crisp and crumbles are both made with flour, sugar, butter, and salt. A crisp also includes oats in the topping, while a crumble only has flour, sugar, butter, and salt.
YES! This recipe is a very simple recipe and is very forgiving when substituting other types of flour. You could use regular all-purpose flour, oat flour, or even whole wheat flour in this gluten free crisp recipe.
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Gluten Free Strawberry Rhubarb Crisp
Ingredients
STRAWBERRY RHUBARB FILLING INGREDIENTS
- ⅔ cup granulated sugar
- ⅓ cup corn starch
- 1 teaspoon coarse Kosher salt
- 2 cups strawberries roughly chopped
- 2 cups rhubarb roughly chopped
- 2 tablespoons fresh lemon juice 1 large lemon
CRISP TOPPING INGREDIENTS
- 1 cup gluten free rolled oats
- ½ cup gluten free all-purpose flour
- ⅓ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon coarse Kosher salt
- 6 tablespoons cold unsalted butter cut into cubes
Instructions
- Preheat the oven to 350°F.
- In a medium mixing bowl, toss together the granulated sugar, corn starch, and salt until well combined. Add the strawberries, rhubarb, and lemon juice. Toss until combined and set aside.
- In another medium to large mixing bowl, combine the oats, gluten free all-purpose flour, light brown sugar, granulated sugar, cinnamon, and salt. Add the cubed cold butter, and pinch together with your fingers, until small clumps form.
- Spread the strawberry rhubarb mixture evenly in a 4 quart baking dish (NOTE: You may also use a 9x9-inch square or 11x7-inch rectangular baking dish).
- Top the strawberry rhubarb mixture evenly with the crisp topping mixture. Place in the oven, and bake for approximately 30-35 minutes, or until the juices are bubbling around the edges of the mixture and it is lightly golden brown.
- Remove the mixture from the oven, and let cool for about 1 hour. Serve with your favorite ice cream.
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