Make sweet-tart Strawberry Rhubarb Crisp as often as possible during rhubarb’s short growing season. This easy, gluten-free dessert recipe is classic, cozy, and truly irresistible. Made in 1-bowl with fridge and pantry staples.
Note from Kristin
Here in the Midwest, folks have a big-time attachment to rhubarb. Backyard-garden hauls are even sold on Facebook! I grew up reluctantly eating my Mom’s strawberry-rhubarb pie because I’m slightly rhubarb-averse, though my Strawberry Rhubarb Crisp is the exception. It’s the one rhubarb recipe I genuinely love and make on repeat each spring. What can I say, strawberries + a crisp topping can really transform a vegetable! This dessert is the perfect balance of sweet and tart, and old-fashioned in the best possible way. I can’t wait for you to try it.
Gluten Free Strawberry Rhubarb Crisp
Rhubarb is one of the first signs of spring in the Midwest, popping up at Farmer’s Markets and in backyard gardens long before most local produce arrives in June and beyond.
The only problem? It disappears just as fast.
That said, rhubarb season is short, and my Strawberry Rhubarb Crisp is incredibly delicious. I recommend you make this 1-bowl dessert as often as possible over the next few weeks. Just look at that color!
Best Dessert for Rhubarb Season
Many people in the Midwest dip fresh rhubarb stalks into bowls of sugar and eat it like celery, but I have to confess that even the scent of fresh rhubarb isn’t something I enjoy.
Bake it with juicy strawberries, granulated sugar, vanilla extract, and a golden-brown oat topping though, and it completely – honestly, kind of magically? – transforms.
Did You Know?
The color of a rhubarb stalk doesn’t indicate its sweetness or ripeness. Whether it’s red or green, the color is an indication of the rhubarb variety and growing conditions.
Main Ingredients Needed
Besides rhubarb, the rest of the ingredients for this recipe are fridge and pantry staples. Snag…
- Rhubarb: opt for thinner stalks if possible, though you can slice wider stalks in half lengthwise before chopping.
- Strawberries: trimmed then chopped.
- Gluten-free baking flour: to thicken the juices from the rhubarb and strawberries. You can use all-purpose flour if you’re not gluten free.
- Granulated sugar: I use the least amount possible to cut down on rhubarb’s natural sourness, without making the dessert overly sweet.
- Vanilla extract: adds coziness to the scent and flavor of the dish.
- Old-fashioned oats: form the base of the crisp topping. Choose certified gluten-free oats if GF.
- Brown sugar: sweetens the crisp topping.
- Almond flour + sliced almonds: add welcome texture against the softer rhubarb + strawberry filling.
- Butter: regular or vegan butter adds flavor and helps brown the crisp topping.
How to Serve
Strawberry Rhubarb Crisp is the dessert you bake on a summer afternoon, then enjoy while still warm with cold vanilla ice cream or whipped cream after dinner.
That said, we like it warm or room temperature, or even completely cool. Store leftovers in the refrigerator then reheat briefly in the microwave if desired.
No matter how you eat it, you’ll be tickled pink over how delicious this easy summer dessert is!
Try Gluten Free Apple Crisp
How to Make Strawberry Rhubarb Crisp
Step 1: Chop fresh strawberries and rhubarb.
Start by chopping fresh rhubarb that’s been cleaned and dried into 1/4″ thick slices. Add to a large mixing bowl with chopped fresh strawberries.
I like to cut small strawberries into quarters, medium strawberries into sixths, large strawberries into eighths, and so on. Similarly, if your rhubarb stalks are very wide, slice them in half lengthwise before chopping.
Rhubarb Freezing Tip
Rhubarb freezes well for up to 1 year. Slice then place inside a Ziploc freezer bag and freeze flat. Thaw in the refrigerator inside a colander over a bowl to catch any excess liquid.
To the mixture, add granulated sugar, gluten-free flour (whatever you cook and bake with), and vanilla extract, then mix with your fingertips or fold with a spatula to combine.
Scoop the mixture into a nonstick sprayed 8×8″ or 9×6″ baking dish then set aside.
Step 2: Make the crisp topping.
This oat + almond topping is my favorite pairing with softer fruits and berries like blueberries, peaches, and strawberries because it adds crispy, crunchy texture.
To the mixing bowl, add old-fashioned oats, brown sugar, almond flour, sliced almonds, cinnamon, and a pinch of salt, then stir with a fork or use your fingertips to combine.
Next, add cold, cubed butter then use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture forms a crumbly texture.
Step 3: Bake the crisp.
Spread the crisp topping evenly over the strawberry-rhubarb mixture then bake for 35-40 minutes, rotating the pan halfway through, or until the crisp topping is deep golden brown, and the strawberries and rhubarb are bubbly.
Baking Tip
If the crisp topping is browning at the halfway mark, loosely place a piece of foil on top and continue baking. Remove the foil for the last 5 minutes of baking time.
Step 4: Cool.
It’s tough, but Strawberry Rhubarb Crisp tastes best after cooling for at least 30 minutes to an hour.
Scoop into bowls then pair with vanilla ice cream, homemade whipped cream, or simply enjoy as is. I hope you love every bite of this sweet, springy dessert. Enjoy!
More Sweet and Springy Desserts
For the crisp topping:
- 3/4 cup gluten-free old fashioned oats
- 1/2 cup brown sugar
- 1/4 cup + 2 Tablespoons finely-ground almond flour
- 1/4 cup sliced almonds
- 1 teaspoon cinnamon
- pinch salt
- 6 Tablespoons cold butter or vegan butter, cut into 1/4″ cubes
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Preheat the oven to 350 degrees then spray a medium-sized baking dish, like a 6×9″ or 8×8”, with nonstick spray and set aside.
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To a large mixing bowl add the rhubarb, strawberries, granulated sugar, gluten-free flour blend, and vanilla extract then toss with your fingertips or fold with a spatula to combine. Pour the mixture into the prepared baking dish.
For the Crisp Topping:
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To the same mixing bowl add the oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt then stir with a fork or your fingertips to combine. Add the cubed butter then use a pastry cutter or your fingertips to incorporate the butter until the consistency is like a crumbly paste. Crumble the topping mixture evenly over the strawberry-rhubarb mixture.
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Bake for 35-40 minutes or until the topping is deep golden brown (though not overly-browned as it can taste burnt) and the strawberry-rhubarb mixture is bubbling, rotating the baking dish 180 degrees halfway through. Note: If the crisp topping is already browning at the halfway mark, loosely place a piece of foil on top then continue baking. Remove the foil for the last 5 minutes of baking to ensure the crisp becomes deep golden brown.
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Let the crisp cool until warm or room temperature (the juices will thicken as it cools) then scoop into bowls and serve with ice cream or whipped cream, if desired.
Calories: 364kcal, Carbohydrates: 50g, Protein: 5g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 99mg, Potassium: 387mg, Fiber: 5g, Sugar: 34g, Vitamin A: 422IU, Vitamin C: 49mg, Calcium: 119mg, Iron: 2mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Images by Ashley McLaughlin