Gluten Free Rhubarb Strawberry Crisp
Rhubarb season is here! What better way to celebrate the gift of spring than with a seasonal crisp? Combine delightfully tart rhubarb and juicy strawberries together to make a delicious, gluten free Rhubarb Strawberry Crisp. It’s a match made in gastronomic heaven.
Low in Sugar, High in Flavor
What is the secret to the success of this recipe? Less is more. We prefer the taste of fruit instead of sugar in our crisp. The filling calls for a mere 1/3 C of honey; the topping has only 1/3 C of brown sugar. Wow. This is a much “healthier” version than most recipes. The fact that it contains no gluten is an added bonus. In addition, you may choose between quick or rolled oats as a topping. Some digest quick oats easier, but others prefer the distinct texture of rolled oats. To make this recipe vegan, replace the butter with dairy free butter, the honey with maple syrup and the yogurt with dairy free yogurt.
How did your gluten free Rhubarb Strawberry Crisp turn out? Please leave a comment and rating in the section provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Our monstrous rhubarb patch and a little help from Cookie and Kate (adapted their crisp recipe); Photos by DuPree Productions; Recipe Updated 10.20
Rolled Oats or Quick Oats? You Choose!Print
Gluten Free Rhubarb Strawberry Crisp pairs the tartness of fresh rhubarb with the juiciness if ripe strawberries. Choose either rolled or quick oats as a topping. Either one works beautifully.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 454g (16 oz) Strawberries, hulled & cut to bite sized pieces (1 pound)
- 454g (16 oz) Rhubarb, hulled & cut to bite sized pieces (1 pound)
- 113g (4 oz) Honey (1/3 C); Increase amount of honey to increase sweetness
- 1 tsp Pure Vanilla Extract (5 ml)
- 3 T Flour Farm Organic Gluten Free Flour Blend (24g)
- Pinch Ground Cinnamon (optional, but preferred)
- 70g (2.5 oz) Old Fashioned Rolled Oats (3/4 C) (quick will work, but you may need to broil top to get crispy)
- 84g (3 oz) Flour Farm Organic Gluten Free Flour Blend (3/4 C spoon & level)
- 70g (2.5 oz) Light Brown Cane Sugar (1/3 C packed)
- 1/4 tsp Extra Fine Himalayan Pink Salt (1.5g)
- 57g (2 oz) Butter, melted (4 T or 1/2 stick)
- 45g (1.6 oz) Plain Yogurt (Greek or Regular, we like Siggis Strawberry Rhubarb)
Equipment: Digital Scale (preferred), 9×9″ Baking Pan, Mixing Bowls, Whisk, Measuring Spoons & Cups, Sturdy Spoon, Knife, Cutting Board, Cooling Rack
Before You Dive In – Prep: Please read
- Hull and cut strawberries into bite sized pieces
- Cut rhubarb into bite sized pieces
- Melt butter
- Move oven rack to the center position
- Preheat oven to 350 degrees Fahrenheit (177 C)
- Grease or apply non-stick spray to the baking pan (try our non-stick baking Goop)
Step 1: In a medium sized bowl, mix together the ingredients for the filling. Pour into the prepared baking pan.
Step 2: In a separate medium sized bowl, whisk together the dry ingredients for the topping. Add the melted butter and yogurt and mix with a sturdy spoon. Spoon mixture over the fruit and spread to cover the entire area.
Step 3: Place the pan in the center of a preheated 350 F/177 C oven and bake for 50-55 minutes. The crisp will bubble around the edges and the top will appear golden.
Step 4: Remove the crisp from the oven and place on a cooling rack until ready to serve. We love homemade whipped cream and blueberries on top or vanilla ice-cream.
The nutrition information provided below is for the recipe as written using organic products: salted butter, honey, quick oats, plain Greek yogurt, and ground cinnamon.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
- Serving Size: 1 Scoop
- Calories: 250
- Sugar: 24g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: gluten free rhubarb strawberry crisp
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