Gluten Free Strawberry Rhubarb Crisp features sweet and tart fruit under a layer of crunchy buttery topping. It's soon to become your favorite.
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You know, I never really thought I liked rhubarb. I think I just couldn't get passed the thought that it looked too much like celery, like red celery. How could something that goes into desserts be good if it has the taste and texture of celery?!?! But I shouldn't have been so judgmental on poor old rhubarb. I've made two desserts now with rhubarb and I've loved them both, so I want to declare now that I LOVE RHUBARB!!!
This recipe is adapted from the queen herself, Ina Garten. When I saw that she had a recipe for strawberry rhubarb crisp, I knew I'd be trying hers first. And with a slight alteration to the filling (and of course making it gluten free), there was no need to look further. It has a perfectly sweet flavor with just a touch of tart. After tasting it for the first time, I told my husband this was (surprisingly) one of my top 5 favorite desserts ever! I don't know what it is, but I suppose those sweet strawberries intertwined with that tart rhubarb just does something magical. And that crisp on top? So crunchy and compliments the soft fruit like nothing else!
what you'll need
- Rhubarb - for a deep red color in the filling, shop for the reddest stalks with little to no green. I don't think this recipe will work with frozen rhubarb, but if you want to try it I would thaw it first and then drain it really well.
- Strawberries - fresh strawberries are best, but again, if you want to try frozen, thaw them and then drain them as best you can first.
- Quick-cooking oats - I always buy purity protocol certified gluten-free oats. You can find a list of the ones that are safely grown and harvested without wheat, rye, or barley on glutenfreewatchdog.org. The brand I used for this recipe is Bakery on Main.
how easy is this?
- Step 1: Combine fruit with ¾ cup of the sugar and orange zest. Mix orange juice with cornstarch and toss it into the fruit; set aside.
- Step 2: Whisk flour, remaining granulated sugar, brown sugar, salt, and oatmeal in a medium bowl. Add cold, cubed butter.
- Step 3: Toss butter and cut into flour mixture until a thick, cookie dough-like texture forms.
- Step 4: Pour macerated fruit into a greased 8 by 11-inch baking dish and spread into an even layer.
- Step 5: Break up crisp "dough" into large and small chunks and scatter them over fruit.
- Step 6: Bake at 350 for one hour and serve!
strawberry rhubarb crisp FAQs
Yes, go for it! Don't like rhubarb? Simply leave the rhubarb out and add the same amount of strawberries. Don't like strawberries? Leave the strawberries out, add the same amount of rhubarb, and increase the sugar to 1 ½ cups.
While fresh is best, you can substitute frozen rhubarb or strawberries. Don't thaw them first.
Yes! Substitute the butter with dairy-free butter and you've already made
more gluten free fruit desserts
- fresh strawberry pie recipe
- gluten free fruit tarts
- the best gluten free apple pie
- gluten free trifle recipe
- milk chocolate ganache strawberries
- gluten free peach cobbler recipe
- pavlova (a naturally gluten free dessert)
- eton mess (a naturally gluten free dessert)
- gluten free any fruit crumble
- easy frozen berries with hot white chocolate
If you think you don't like rhubarb, give this recipe a try. It may just convert you to being a rhubarb LOVER!
Gluten Free Strawberry Rhubarb Crisp
Equipment
- 8 by 11-inch baking dish (or something of similar size and capacity)
Ingredients
Fruit Mixture
- 14 oz (397g) fresh rhubarb, diced into 1-inch dice (4-5 stalks)
- 1½ lbs (684g) fresh strawberries, hulled and halved
- ¾ cup (150g) granulated sugar
- 2 teaspoon grated orange zest
- 3 tbsp cornstarch (tapioca starch may be substituted)
- ½ cup (60g) freshly squeezed orange juice (from 2-3 oranges)
Crisp Mixture
- 1 cup (140g) Kim's all purpose gluten-free flour blend (a store bought blend may be substituted, but has not been tested)
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar
- ½ teaspoon kosher salt
- 1 cup (86g) quick cooking gluten free oats (make sure they are purity protocol if you have celiac)
- 12 tbsp (169g) butter, cold and cut into small cubes
Instructions
- Preheat oven to 350°F.
For Fruit Mixture
- In a large bowl, add rhubarb, strawberries, sugar, and orange zest. Dissolve cornstarch in orange juice and pour it over the fruit; toss and pour into 8 by 11-inch baking dish. Spread into an even layer and set aside.
For Crisp Topping
- In a medium bowl, whisk together flour blend, granulated sugar, brown sugar, salt, and oatmeal. Add cold, cubed butter and toss. Using either a pastry cutter, two knives, or your hands, "cut" butter into flour mixture until the entire mixture comes together into a thick, cookie dough-like consistency. This can also be done using a stand mixer.
- Break up large and small chunks and scatter them evenly over the fruit. Bake for one hour, or until the fruit is bubbling through along the edges. Serve warm with vanilla ice cream, if desired.
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