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Gluten Free Rhubarb Strawberry Crisp

  • Author: Teri Delany
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


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