Sweet strawberries and tart rhubarb topped with delicious almond flour and oat crumble make this Gluten-Free Strawberry Rhubarb Crisp a summertime favourite! But of course, you can make it any time of the year and will want to because it is that good!
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Strawberry Rhubarb anything reminds me of my grandmother. When I was in university I had no idea how to cook anything. My school was close enough that I could come home on the weekends and each week my Grandmother would have a bunch of mini pies waiting for me.
Meat pies for dinner and dessert pies for a treat but let’s be real sometimes the dessert pies were also dinner. Let me tell you after a few months of heavy pie consumption my muffin top began to grow to a Costco-size muffin top. The freshman 15 was alive and real.
She would make the best strawberry rhubarb and raspberry pies. Served warm… it was perfection and reminded me of home.
To make this recipe a bit healthier I replaced much of the sugar needed in the fruit filling with orange juice and honey. And for the crisp topping used gluten-free oatmeal and almond flour.
ingredients & Substitutions
- Strawberries – fresh ones are best but you can use frozen ones as well. If using frozen you may want to use a little more of the gluten-free flour to absorb the extra liquid and add another 5-10 minutes of cook time.
- Rhubarb – Fresh is best here as well but just like the strawberries frozen can also be used.
- Honey – add some natural sweetness.
- Orange juice – adds flavour, sweetness and a little liquid to help coat and soften the berries.
- Gluten-free flour – Used to thicken the strawberry rhubarb mixture by soaking up some of the juices. Cornstarch can also be used.
- Vanilla – adds flavour and is found and nearly every baked good.
- Gluten-free rolled oats – The old-fashioned variety is best over quick oats because they add a chewier texture but either can be used. Regular rolled oats can also be used by those not following a gluten-free diet.
- Almond flour – Adds a wonderful nuttiness to the crumble topping.
- Brown sugar – Added to the crumble topping to help caramelize the topping a bit and adds some sweetness.
- Cinnamon – complements the crumble topping perfectly.
- Salt – a flavor enhancer.
- Unsalted butter – Holds the topping together to create a crispy crumble that is to die for.
How To Make Gluten-Free Strawberry Rhubarb Crisp
Preheat the oven to 350°F.
For the strawberry rhubarb filling wash and cut the rhubarb into 1” pieces and quarter the strawberries. About 1 lb of each fruit.
In a medium bowl add ⅓ cup orange juice, ⅓ cup liquid honey, 1 tbsp vanilla extract.
Add the berries to the bowl along with the 2 tbsp of gluten-free flour. The flour works to thicken the filling as it cooks. Mix well to ensure berries are evenly coated.
Mix the berries and liquid together so that the berries and rhubarb are well coated.
Pour the filling into a 9” X 9” baking dish. Ensure fruit is evenly spread out along the bottom.
If using Frozen Fruit add an additional tbsp of flour to the strawberry rhubarb filling because frozen fruit tends to have more liquid than fresh fruit.
In a medium bowl add ¾ cup gluten-free rolled oats, ⅔ cup almond flour, ¼ cup packed light brown sugar, 1 tsp cinnamon, ¼ teaspoon of sea salt and ¼ cup melted butter. Mix to combine with butter.
The mixture should start to form a crumbly looking texture so don’t over-mix. Add the crumble to the top of the strawberry rhubarb filling evenly.
Bake for about 50 minutes or until the filling begins to bubble and the crisp topping begins to turn slightly golden on the edges. Remove from oven and let stand for about 15 minutes.
Serve warm in a bowl with some vanilla ice cream, a dollop of Greek yogurt or just plain all by its wonderful self!
This Gluten-Free Strawberry Rhubarb Crisp is super easy to make and just as delicious warmed up … that is if there is any left!
Have you ever wondered what the heck rhubarb is? I mean it is really kind of a weird plant if you think about it? It kind of looks like swiss chard or kale but it is almost always used in fruit fillings?
What Is Rhubarb – 10 Fun Facts
- Rhubarb is a vegetable. I know right? Bet you never thought you would eat vegetable pie!
- The leaves of rhubarb are poisonous which posed a particular problem during World War when the leaves were mistakenly recommended as a food source in Britain according to this article in Wikipedia.
- It is a natural laxative… so don’t go eating the whole bundle in one sitting
- Hothouse rhubarb is typically redder and sweeter than rhubarb grown outdoors
- Rhubarb season is April – May in the Northern Hemisphere
- Rhubarb root has been used in Chinese medicine for thousands of years for medicinal purposes as a laxative. It is one of the first known Chinese medicines to be imported to the West
- It is a great source of fibre, vitamin K and antioxidants
- Though not often used in modern parlance, the word “rhubarb” can also mean “a heated argument or dispute according to Merriam Webster
What does Rhubarb Taste Like?
Rhubarb is actually quite tart and often mixed with sweet fruits like strawberries in pies, tarts or crisps. The brighter red stalks of rhubarb tend to be sweeter and more tender. You can eat the stalks raw but uncooked this vegetable is rather fibrous and tart so baking with fruit or sugar is the preferred way to eat rhubarb.
Are You Supposed to Peel Rhubarb?
It really all depends on when the rhubarb is harvested. Early in the season, the stalks are still tender with thin skins. But as the summer goes on and the season comes to an end the skin on the stalk tends to get tougher so if this is the case peeling them with a potato peeler may be best. This holds true for some of the larger courser stalks only. But it is not necessary.
Should Strawberry Rhubarb Crumble Be Refrigerated?
No need to put this delicious strawberry rhubarb dessert in the fridge. Just cover it once completely cooled with foil or plastic wrap and it is fine on the counter for up to 5 days. You can put it in the fridge if you like but it may cause the crumble to soften a bit.
How to Reheat Strawberry Rhubarb Crisp?
You can stick it in the microwave for about 45 seconds or you can pop it back in the oven at 350°F for about 10 minutes to reheat.
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Strawberry Rhubarb Crisp
- 1 lb fresh rhubarb sliced to 1" inch thickness
- 1 lb fresh strawberries quartered
- ⅓ cup liquid honey
- ⅓ cup orange juice
- 2 tbsp all purpose flour gluten free flour
- 1 tbsp vanilla extract
- ¾ rolled oats gluten free
- ⅔ cup almond flour
- ¼ cup light brown sugar packed
- 1 tsp cinnamon
- ¼ teaspoon sea salt
- ¼ cup unsalted butter melted
- Heat oven to 350° F
- In a medium bowl add honey, orange juice and vanilla and mix until blended.
- Add strawberries, rhubarb and flour and mix so that fruit is coated evenly.
- Pour into a 9X9 baking dish.
- In a medium bowl add oats, almond flour, brown sugar, salt, cinnamon and melted butter and mix so that the mixture is somewhat moist and crumbly.
- Crumble mixture over top of fruit so that fruit is evenly covered.
- Bake for 50 to 55 minutes or until the filling is bubbly and the edges of the crumble are lightly golden. Let rest for 10-15 minutes before serving. Top with vanilla ice cream or greek yogurt if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
For the step-by-step version of this recipe, check out the How To Make A Strawberry Rhubarb Crisp Story.