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Strawberry Rhubarb Crisp Gluten Free

Gluten-Free Strawberry Rhubarb Crisp

This gluten-free Rhubarb & Strawberry Crisp is an easy and delicious spring baking project that can be made in under an hour!

Course Dessert
Cuisine American
Keyword rhubarb, strawberry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F and grease a 9-inch circle baking pan.

  2. In a large bowl, combine rhubarb, strawberries, granulated sugar, and 1/3 cup flour. Transfer to prepared baking pan.

  3. In another mixing bowl, mix together remaining flour, brown sugar, oats, cinnamon, and nutmeg.

  4. 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.

  5. 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.

  6. Serve warm with ice cream.