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
- 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
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.
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.