Fresh juicy strawberries pair perfectly with the tart rhubarb in this easy gluten free Strawberry Rhubarb Crisp. Served with a scoop of vanilla ice cream, or a drizzle of heavy cream, Gluten Free Strawberry Rhubarb Crisp is sure to be a springtime favourite.
When the weather finally begins to warm up here, and the snow is just beginning to melt, I begin the ritual of checking my rhubarb plant for signs of life. My plant is on it’s 3rd year now, we planted it when we moved here, and each year it grows bigger.
This year is looking quite promising so far. I’ve picked from it twice already, and have been giving it some water, since we’ve had a bit of a dry spring in my area of Manitoba.
One of the first things I prepare with my freshly picked rhubarb is a Crisp or Crumble. A fresh, warm-from-the-oven Rhubarb Crisp. There isn’t much more that says the beginning of summer than the tart taste of rhubarb baked to saucy deliciousness.
The other day I saw that I still had some strawberries in my fridge, it seems I can’t go to the grocery store without picking up a container of strawberries lately, so I decided to treat my family to a warm Gluten Free Strawberry Rhubarb Crisp for dessert that night.
Served with some vanilla ice cream, or a drizzle of heavy cream, this crisp will be devoured quickly. Thankfully, it is also really easy to prepare, perfect for a weeknight indulgence, or an early summer dinner with friends.
If you love this gluten free Strawberry Rhubarb Crisp, you should check out these other rhubarb recipes:
- Classic Gluten Free Rhubarb Crisp
- Gluten Free Strawberry Rhubarb Squares
- No Churn Rhubarb Ice Cream
- Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping
- Gluten Free Strawberry Rhubarb Hand Pies
Gluten Free Strawberry Rhubarb Crisp
Served with a scoop of vanilla ice cream, or a drizzle of heavy cream, Gluten Free Strawberry Rhubarb Crisp is sure to be a springtime favourite.
Ingredients
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 4 cups cut up rhubarb
- 2 cups cut up strawberries
- 2 teaspoons vanilla extract
- 1 cup certified gluten-free oats
- 1/4 cup brown rice flour (can be substituted with your favourite gluten free flour, or almond meal)
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, cut into cubes
Instructions
Preheat the oven to 375 degrees F.
In a large bowl, whisk together the granulated sugar and cornstarch. Stir in the rhubarb, strawberries, and vanilla. Pour into an 8 x 8-inch baking pan.
Stir together the oats, brown rice flour, brown sugar, and cinnamon. Using a pastry cutter or two knives, cut the cold butter into the oat/flour mixture, until large crumbs, about the size of a pea, remain.
Sprinkle the crisp topping over the top of the fruit in the baking dish, and spread to create an even layer.
Bake in preheated oven for 30-40 minutes, or until the fruit is hot and bubbly.
Remove from oven and allow to cool for at least 15 minutes before serving, the fruit sauce is very hot straight out of the oven. Delicious served warm with a scoop of vanilla ice cream.
Notes
Place the 8×8-inch baking dish on a larger cookie sheet to bake. That way, if your fruit juice bubbles over while baking, it will not be in the bottom of your oven, and clean up will be made much easier.
Photos updated June 2018.
Gwen says
Looks delicious, I can’t wait till my rhubarb is ready!
Jeanine Friesen says
My rhubarb is doing really well this year. I keep harvesting & watering, and it seems to like that. 🙂
Jessica Canfield says
I have never used rhubarb before and my mom just sent me home with a bunch and I had no idea what to do with it until I checked my email. I just happen to have strawberries in my fridge too! Thank you so much for another great sounding recipe, I know it will be wonderful! You are very talented and a God send when it comes to good GF food. Have fun in the kitchen!
Jeanine Friesen says
Thanks, Jessica! That’s a good coincidence to have both the rhubarb & strawberries at the right time. 🙂
Anne says
Thanks for posting this fabulous recipe! It turned out amazing! So good especially with a little vanilla ice cream.
Jeanine Friesen says
I LOVE topping my still-warm crisps with ice cream. Mmm… Glad you enjoyed it, Anne!
Leslie says
Easy, very yummy. I had no strawberries and cut the sugar by about 1/4 cup so it was a bit tart but I like it that way. Sprinkled some slivered almonds on top too which was good and looked nice. Vanilla and cinnamon were good additions but there was no “wow” factor, just a tasty rhubarb crisp. I had a lot of liquid on the bottom despite the corn starch.
Jeanine Friesen says
Glad that you liked it, even with the changes, Leslie. Altering a recipe also alters the end results. Mine is still liquidy when warm too, but sets up when it cools. I prefer the liquid, it’s great with ice cream that way. 🙂
Kristina says
So good…Thank you!…we did not have strawberries so we used blueberries..a great variation.
Jeanine Friesen says
Great substitution, Kristina! Blueberries & rhubarb go together so well too.
Elka says
Thanks for a Great Recipe. I substituted all the sugars with Splenda, and added coconut to the oats. Next time I’ll increase the topping by 50%.
Jeanine Friesen says
Glad to hear it worked for you, Elka! You like a lot of crumbly topping then? 🙂 Enjoy!
Iris says
I LOVE this recipe!
Jeanine Friesen says
Thanks Iris!
Tara says
I just had to let you know that this was the best crisp recipe I have come across. With the abundance of rhurbarb in Alaska this year my husband and I made this several times. This is my go to crisp recipe from now on. We changed it up with different berries depending on what was available and every time it turns out perfect! Thank you!
Kevis says
I love this recipe! I doubled it and put it in a 9.5 x 13.5 pyrex dish for Easter dinner.
Becca says
It’s been a long while since someone posted, so I hope you get to see my comment. I made this this evening and it was wonderful. My question is if it’s supposed to be super soupy? Would it get too goopy if I added an extra table spoon of cornstarch?
Jeanine says
The strawberries can really make it a little more soupy than straight up rhubarb crisp. Adding a little more cornstarch shouldn’t be a problem.
Rhonda says
Growing up I loved rhubarb as kids we would pick it and dip it in sugar. My Mum used to make pies, turnovers and cobbler with rhubarb. My Mum passed and I took some of her rhubarb plant and this was my first year having her rhubarb in my garden. Today I decided to make a recipe and I JUST KNEW YOU would have a recipe. This cobbler was so amazing I have memory tears of my Mum. Thank-you it’s amazing.
Janice says
So good to have a GF recipe to hand for this classic spring dessert.