I love rhubarb! I remember being little and grabbing rhubarb sticks from the garden and eating them raw, just dipped in sugar! It's so sour and would make my cheeks pucker! Paired with the natural sweetness of strawberries but with just enough lemon zest to enhance the sour, this gluten-free strawberry rhubarb crisp is a real summer treat! It's also a SUPER beginner-friendly recipe and you can prepare it really quickly. Enjoy!
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Ingredients
Just a few notes on the ingredients:
- You definitely want to use fresh rhubarb and fresh strawberries.
- Make sure you're using certified gluten-free rolled oats, like Bob Red Mill's.
- I use my DIY gluten-free flour, but any 1:1 store bought GF blend will work.
See recipe card for quantities.
Instructions
I love making crisp! Honestly what takes the longest to prepare this dessert is cutting the fruits!
- In a large mixing bowl, combine cut strawberries, rhubarb, lemon zest, sugar and corn starch. Mix well.
- Place the mixture in a greased baking dish.
- In another mixing bowl, combine the gluten-free flour, rolled oats, cinnamon, nutmeg, salt and butter.
- Cut in the cold butter by rubbing the dry ingredients and butter between your fingers, until the mixture resembles rough corn meal.
- Place the "crust" evenly on top of the fruits.
- Bake for 40 minutes at 350F, and enjoy!
Substitutions
The allergens for this gluten-free strawberry rhubarb crisp are: milk. Gluten-free oats can sometimes be a sensitivity also, if this is the case, may I suggest turning this recipe into a pie, using my pie crust recipe.
- Dairy-free - use your favorite vegan butter.
Equipment
I use a 9x13 inch glass baking dish.
Storage
Like a fruit pie, this gluten-free strawberry rhubarb crisp is shelf-stable. You can keep it on the countertop for up to two days. I don't love refrigerating or freezing, as I find the oats get soggy. But don't worry, it's so yummy it won't last more than two days. You can have it for dessert, breakfast, or snacks!
Related
Looking for other recipes with summer fruits? Check these out!
Gluten-Free Strawberry Rhubarb Crisp
Equipment
- 1 glass dish, 9x13 inch
Ingredients
For the Filling
- 454 grams strawberries 1 pound
- 227 grams rhubarb ½ pound
- 1 lemon zested
- 75 grams sugar ⅓ cup
- 20 grams corn starch 2 tablespoon
For the Topping
- 112 grams butter 8 tablespoon
- 100 grams gluten-free flour or any 1:1 mix, ¾ cup
- 100 grams rolled oats certified gluten-free, 1 cup
- 150 grams brown sugar ¾ cup
- .7 grams nutmeg ¼ teaspoon
- 1.5 grams cinnamon ½ teaspoon
- 3 grams salt ½ teaspoon
Instructions
For the Filling
- Preheat the oven to 350 °F (177 °C)
- Cut the strawberries in half, and cut the rhubarb in large chunks. Zest the lemon.
- In a large bowl, combine the strawberries, rhubarb, lemon zest, sugar and corn starch. Mix well so the fruits are coated in corn starch.
- Grease the bottom of a 9x13 glass baking dish, and fill it with the fruits. Set aside.
For the Topping
- Cut the stick of cold butter into 8 small tablespoon size chunks. Set aside.
- In a large bowl, combine the gluten-free flour, gluten-free oats, brown sugar, nutmeg, cinnamon and salt. *Note: omit salt if using salted butter.
- Place the butter with the dry ingredients, and start forming the crisp: rub dry ingredients and butter chunks between your fingertips, until all the butter has been incorporated. We're going for a rough corn meal consistency.
- Place the topping evenly on top of the fruits.
- Bake in the middle of the preheated oven for 40 minutes. In the last two minutes, I like to turn on the broiler to brown and crisp the top really thoroughly.
- Take out of the oven, and let cool. You can serve cold, or slightly warm still. Store at room temperature for up to two days. Enjoy!
Naelle @ GlutenFreeDIYers
Crisp is really easy to make, and it might be one of the first recipes I teach my toddlers how to bake!!