Gluten-Free Strawberry Rhubarb Crisp
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Made with sweet strawberries, tart rhubarb & buttery oat topping, this Gluten-Free Strawberry Rhubarb Crisp recipe is the perfect summer dessert! (Pro tip: add a scoop of vanilla ice cream!)
Summer’s in the air, and we’re counting down our last few days of school before summer break. We’re so excited for all things summer–classic ice cream treats, lazy afternoons at the pool, and all the best summer produce. (Strawberries, watermelon, cherries, corn, and peaches, here we come!)
One summer dessert you should add to your list this year is our Gluten-Free Strawberry Rhubarb Crisp!
It’s tough to beat this classic combination in the summer! The crispy oat topping, the tartness of the rhubarb, and the sweetness of the strawberries strike the perfect balance of flavors in this summer fruit crisp. It’s the perfect sweet ending for a summer barbecue or cookout, and makes a great Memorial Day or 4th of July dessert.
Best of all, it’s made in one bowl with simple ingredients! Let’s dive in!
Simple Ingredients To Get Started
If the ingredients look familiar, it’s because they are! This strawberry rhubarb crumble takes notes from our Blueberry Crisp, Strawberry Crisp, and Caramel Apple Crisp recipes–simple ingredients to highlight the flavors of fresh fruit in the filling, and our go-to crisp topping on top!
- Fresh Strawberries. Red, ripe, sweet strawberries have the best texture and flavor. This is definitely a recipe to make during strawberry season, when the berries are at their peak!
- Fresh Rhubarb. Next up is sliced fresh rhubarb. This will add brightness and tartness to the crisp.
- Sugar. We use granulated sugar (white sugar) to sweeten the filling.
- Cornstarch. I prefer cornstarch to thicken the filling over gluten-free flour since it gives you a perfectly smooth texture without any grit.
- Orange Juice. A secret ingredient! I love the way a touch of citrus brightens and elevates the flavors of the berries and rhubarb in this dessert. You’ll notice a difference if you leave it out!
- Vanilla. A must.
- Salt. Just a pinch for the filling, to balance the flavors.
- Our Easy Crumble Topping. Made from butter, gluten-free measure-for-measure flour, gluten-free oats, brown sugar, vanilla & salt, this is our go-to oat crumble topping. It gets gorgeously golden brown and has the perfect buttery sweet flavor to pair with the fruit filling. SO GOOD!
Key Ingredient: Rhubarb
Rhubarb is a pretty unique ingredient! This yummy vegetable looks almost like red celery and has a naturally tart flavor that mellows when it cooks. Because it’s so tart, rhubarb is usually paired with sweet fruit (like strawberries!) to balance the flavors, but you can absolutely find recipes that use just rhubarb. If you’ve never baked with it before, here are a few key things to know:
- What Does Rhubarb Taste Like? It’s very tart when raw. It mellows somewhat as it cooks, but will still taste quite tart on its own, unless it’s sweetened or paired with sweet fruits (like berries).
- How To Choose Rhubarb: When choosing rhubarb, look for vibrant red stalks that feel crisp and hold their shape. Bright color and crisp texture are both signs of freshness! In the United States, rhubarb is usually sold without the leaves, but if your rhubarb stalks come with leaves on, keep in mind that the leaves are poisonous and should not be eaten.
- Where To Buy Rhubarb: Rhubarb season in the United States is SHORT–just about April to June! It’s not always stocked in grocery stores, so keep an eye out in early summer at farmer’s markets and stores with well-stocked produce sections. (It’s often stored in the fruit section near berries.)
How To Make Strawberry Rhubarb Crisp, Step By Step
- Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan).
- Make The Strawberry Rhubarb Filling. In a large mixing bowl, combine strawberries, rhubarb, sugar, orange juice, cornstarch, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed). Pour The Mixture Into The Baking Dish and set aside while you mix up the crumble topping.
- Make The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined.
- Sprinkle Crumble Over The Fruit Filling. Distribute the oat crumble mixture on top of the fruit filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
- Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
- Cool A Bit Before Serving. Remove the strawberry crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
- Serve & Store. Enjoy strawberry crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days.
Pro Tip: Look For Bubbling!
To make sure your filling is thickening properly, make SURE the filling is bubbling around the edges before you remove it from the oven. The boiling/bubbling allows the cornstarch to work. If it’s not bubbling around the edges, your filling won’t thicken properly!
FAQ + Tips For The BEst Strawberry Rhubarb Crisp
Can I Use Frozen Rhubarb? For most fruit crisp recipes, you’ll get the best results from fresh fruit, but you CAN use frozen fruit in a pinch. I recommend thawing it and draining off any extra liquid before using it so you don’t add extra liquid to the recipe.
Can I Make It Vegan? YES! You can absolutely make our gluten-free strawberry rhubarb crisp recipe vegan by swapping in a vegan butter substitute (like Earth Balance buttery sticks) and using vegan sugar.
Can I Double This Recipe? You bet! If you want to make your blueberry crisp in a 9×13, simply double the quantities (hit that 2x button in the recipe card to make it easy!). You’ll bake it for the same length of time (40-50 minutes)
Recipe Card
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Gluten-Free Strawberry Rhubarb Crisp
- Total Time: 1 hour 5 minutes
- Yield: 9–12 servings 1x
- Diet: Gluten Free
Description
The crispy oatmeal crumble topping, the tartness of the rhubarb & sweetness of the strawberries strike the perfect balance of flavors in this summer fruit crisp, making it the perfect sweet ending for a summer barbecue or cookout or a great Memorial Day or 4th of July dessert recipe!
Ingredients
For The Strawberry-Rhubarb Filling:
- 4 cups fresh strawberries, quartered or halved (1 1/2 pounds)
- 2 cups rhubarb, sliced or diced (1/2 pound)*
- 1/3 cup granulated sugar (67 grams)
- 2 Tablespoons cornstarch (use 3 Tablespoons for thicker filling) (16 grams)
- 1 Tablespoon orange juice
- 1/2 teaspoon vanilla extract
- pinch of salt (less than 1/8 teaspoon)
For The Crumble Topping:
- 6 Tbsp. cold or slightly softened butter, cut into small cubes
- 3/4 cup brown sugar (150 grams)
- 1/2 cup gluten-free measure-for-measure flour, weighed or scooped & leveled (60 grams)
- 3/4 cup gluten-free oats (quick-cooking, rolled oats or a mix) (68 grams)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan).
- Make The Strawberry Rhubarb Filling. In a large mixing bowl, combine strawberries, rhubarb, sugar, orange juice, cornstarch, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed). Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping.
- Make The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. Using a fork, pastry cutter, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined.
- Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the strawberry filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
- Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
- Cool A Bit Before Serving. Remove the strawberry crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
- Serve & Store. Enjoy strawberry crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days.
Notes
- How To Choose Rhubarb: When choosing rhubarb, look for vibrant red stalks that feel crisp and hold their shape. Bright color and crisp texture are both signs of freshness! You’ll need about 1/2 pound rhubarb, which was 3 large rhubarb stalks for me.
- Can I Use Frozen Rhubarb? For most fruit crisp recipes, you’ll get the best results from fresh fruit, but you CAN use frozen fruit in a pinch. I recommend thawing it and draining off any extra liquid before using it so you don’t add extra liquid to the recipe.
- Watch For Bubbling! To make sure the filling thickens, double-check that the filling is bubbling around the edges of the pan before you remove the crisp from the oven. This gives the cornstarch a chance to do its job! If your filling isn’t bubbling, the filling won’t thicken properly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
