This Gluten-Free Strawberry Rhubarb Crisp is an easy and delicious spring rainy day baking project that can be made in under an hour!
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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 crisp (pretty sure this could be the first crisp on the site? Wooooah to that!). But, because I can’t ever just keep anything simple, I decided to make it a gluten-free crisp 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 rhubarb and strawberry crisp 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). Voila! It’ll still be gooey and fruity and oh so delicious!
What’s Needed for a Rhubarb and Strawberry Crisp?
This gluten-free rhubarb crisp uses mostly pantry staples and can be made in under an hour. Here’s what you’ll need to make a gluten-free strawberry rhubarb crisp at home:
- Granulated sugar
- Brown sugar
- Bob’s Red Mill Gluten-Free All-Purpose Flour
- Bob’s Red Mill Gluten-Free Old Fashioned Oats
How to Make Rhubarb and Strawberry Crisp
If you’ve never made a fruit crisp before, you’re in luck! They’re one of the easiest desserts to make, and I’ve yet to meet someone who doesn’t love homemade fruit crisps!
I’ve included detailed instructions below on how to make this rhubarb and strawberry crisp, but here are the basics:
- In a bowl, combine the rhubarb, strawberries, granulated sugar, and some flour. Pour the mixture into a greased 9-inch round baking dish.
- In a separate bowl, combine the remaining ingredients (this is the crisp topping).
- Sprinkle the crisp topping over the strawberry rhubarb mixture.
- Bake until the sides are bubbling and the top is golden brown.
How to Store Rhubarb and Strawberry Crisp
Once cooled, loosely cover the gluten-free strawberry rhubarb crisp with foil and store at room temperature. If left at room temperature, this strawberry crisp will last about 2 days. If you want to keep the crisp for longer, store in the fridge (just note that the topping will lose its crispness).
Can I Freeze Strawberry Rhubarb Crisp?
Yes, you can either freeze the entire (baked) rhubarb and strawberry crisp or you can freeze individual servings. Reheat the strawberry crisp from frozen in the oven.
Tips for Making a Gluten-Free Strawberry Rhubarb Crisp
For this rhubarb and strawberry crisp, 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.
It’s very important that the butter is fridge cold when you add it to the crisp topping mixture. If the butter is too warm, the topping will turn out more like a dough than a crisp.
Finally, you are welcome to enjoy this strawberry crisp however you want, but can I please suggest you top it (while it’s still very warm and gooey) with vanilla ice cream? I promise you will not be disappointed.
Want More Strawberry Desserts?
- Fruit Salad with Tahini Granola and Creamy Yogurt
- Strawberry Rhubarb Cobbler with Pecan Biscuits
- Berries and Cream Cake (with Strawberry Rhubarb Marmalade!)
- Mini Strawberry Chocolate Tart
- Roasted Strawberry Rhubarb Grits
This gluten-free Rhubarb & Strawberry Crisp is an easy and delicious spring baking project that can be made in under an hour!
- 2 cups rhubarb , cut into 1 inch pieces
- 3 cups strawberries , tops removed and cut into 1-inch pieces
- 3/4 cup granulated 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 cinnamon
- dash of nutmeg
- 7 Tbsp butter , cold and cut up into small pieces
Preheat oven to 350 degrees F and grease a 9-inch circle baking pan.
In a large bowl, combine rhubarb, strawberries, granulated 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.