This Strawberry Rhubarb Crisp (Gluten-Free) is an easy and delicious spring rainy day baking project that can be made in under an hour!
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.
Hey spring, hey! I’m beyond excited that the days have not only started to get longer and warm up but also that fruit has started to pop up at the market again!
Towards the end of winter, I always start to get these daydreams about spending every spring day outside in the garden or strolling our streets with my pup, Tuko. But, if we are being honest, spring usually ends up being filled with so many rainy days that we still do spend a lot of that season indoors. Luckily for us, we’ve got baking (and rhubarb!)! Got a rainy weekend on your hands? No problem! Open your kitchen windows to let the sound of the rain pour in and crank up your oven because it’s baking time!
In years past, I’ve tackled cakes, pies, and cocktails so this year I decided it was time to make a crumble (pretty sure this could be the first crumble on the site? Wooooah to that!). But, because I can’t ever just keep anything simple, I decided to make it a gluten-free crumble because why not? I get asked about gluten-free recipes all the time and this one felt like such a no brainer! Why you ask? Bob’s Red Mills has SO many really great gluten-free baking ingredients that are easily accessible at most groceries or online. If you are not used to baking with gluten-free ingredients, the trick to making this crumble gluten-free really is just to make sure that you use gluten-free oats (I used these ones from Bob’s Red Mills) and an all-purpose gluten-free flour (I used this one). Viola! It’ll still be gooey and fruity and oh so delicious!
For this crisp (or crumble – as some people like to call it), I used a higher ratio of strawberries to rhubarb than a lot recipes because I wanted to be able to add less sugar. I’d recommend giving your strawberries a taste before baking to see how sweet or tart they are – if they aren’t super sweet, you may want to consider adding another 1/4 cup or so of sugar.
Finally, you are welcome to enjoy this however you want but can I please suggest you top it (while it’s still very warm and gooey) with ice cream? I promise you will not be disappointed.
- 2 cups rhubarb cut into 1 inch pieces
- 3 cups strawberries tops removed and cut into 1 inch pieces
- 3/4 cup sugar
- 1 1/3 cup Bob’s Red Mills Gluten-Free All-Purpose Flour
- 1/2 cup brown sugar
- 1 cup Bob’s Red Mills Gluten-Free Old Fashioned Oats
- 1 tsp cinnmaon
- dash of nutmeg
- 7 Tbsp butter cold and cut up into small pieces
Preheat oven to 350 degrees and grease a 9 inch circle baking pan. In a large bowl, combine rhubarb, strawberries, sugar, and 1/3 cup flour. Transfer to prepared baking pan.
In another mixing bowl, mix together remaining flour, brown sugar, oats, cinnamon, and nutmeg. Use clean fingers to incorporate the butter into the flour mixture until it has the consistency of course cornmeal. Sprinkle mixture over strawberry-rhubarb mixture making sure to cover the entire top.
Place pan on a baking sheet (in case anything boils over) and bake for 30-35 minutes or until the sides are bubbling and the top is browned.
Serve warm with ice cream.