Gluten-Free Strawberry Rhubarb Crisp
My weekly farmers market trips in the spring and summer are my favorite thing ever, and this past week I picked up some rhubarb with no real plan. I just knew it was in season for a short time and I needed to take advantage! So, after some research I decided my best bet would be a gluten-free strawberry rhubarb crisp. Let me tell you, it did NOT disappoint and I’m now obsessed with this recipe. I can’t wait to make it again and share with my friends and family! It’s based loosely on my other GF crisp recipes – peach crisp and apple crisp – and a new favorite.
GLUTEN-FREE STRAWBERRY RHUBARB CRISP
4-6
servings15
minutes45
minutesMy weekly farmers market trips in the spring and summer are my favorite thing ever, and this past week I picked up some rhubarb with no real plan. I just knew it was in season for a short time and I needed to take advantage! So, after some research I decided my best bet would be a gluten-free strawberry rhubarb crisp. Let me tell you, it did NOT disappoint and I’m now obsessed with this recipe. I can’t wait to make it again and share with my friends and family! It’s based loosely on my other GF crisp recipes – peach crisp and apple crisp – and a new favorite.
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Ingredients
- STRAWBERRY RHUBARB FILLING
2 cups rhubarb, chopped into 1/2-inch pieces
2 cups strawberries, quartered
1/3 cup coconut sugar
1 tablespoon tapioca or corn starch
1/2 teaspoon kosher salt
juice of 1/2 lemon (about 1 1/2 tablespoons)
- CRISP
1 cup gluten-free oats
1/2 cup blanched almond flour
1/4 cup coconut sugar
1/2 teaspoon kosher salt
1/4 cup ghee, butter, or dairy-free butter, melted
Directions
- Preheat the oven to 350F and spray an oval-shaped baking dish with oil or grease with ghee or butter.
- In a large bowl, combine the rhubarb, strawberries, coconut sugar, tapioca starch, salt, and lemon juice. Mix well to combine and set aside for at least 15 minutes.
- In a separate medium-sized bowl, whisk together the oats, almond flour, coconut sugar, salt, and melted ghee or butter.
- After the strawberry rhubarb mixture has sat for at least 15 minutes, transfer it to the greased baking dish. Add the crisp mixture over top in an even layer.
- Bake for 30 minutes uncovered, then 15 to 30 minutes covered, until the crisp is slightly browned on top and the berries are bubbling. Cool for 5 minutes, then serve with a scoop of vanilla ice cream on top (optional)
Notes
- Storage: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
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Can this be made with blueberries @jenn?
If I was to omit rhubarb, could I just double the strawberries?
I questioned the covering part of the recipe – I should have trusted my instincts! The flavors are great but after covering for 15 minutes, the filling sucked up and moistened the topping which is supposed to be crispy – it was basically just (yummy) strawberry rhubarb soup/syrup with oat bits to top my ice cream with. Also a little salty with the combined salt from both filling and topping.