Gluten Free Strawberry Rhubarb Crisp: Easy Summer Dessert

Sweet strawberries and tangy rhubarb are a match made for summer desserts, and this gluten free rhubarb strawberry crisp is one of the easiest ways to enjoy them together. With a juicy fruit filling and a buttery gluten-free crumble topping, this rhubarb crumble recipe delivers all the comfort of a classic crisp without the gluten. It’s also super easy to make this recipe with regular flour as well. As a multi-decades grower of rhubarb and strawberries on our small Pacific Northwest farm, I’m always on the lookout for easy recipes that use both types of garden produce. Whether you’re looking for easy rhubarb recipes, using up fresh or frozen fruit, or searching for the perfect strawberry crisp recipe with a little extra tang of flavor, this delicious gluten free strawberry rhubarb crisp dessert is sure to become one of your favorite rhubarb and strawberry recipes.

My Strawberry Rhubarb Crisp Backstory

Although I do not have to follow a gluten-free diet, I have friends and co-workers who need to have that option available. The easiest way I find to make something gluten-free when baking is to use a one-to-one gluten-free flour that can be used interchangeably with regular flour.

Since this strawberry rhubarb crisp recipe doesn’t call for much flour in the first place (I use the same yummy crumble topping as with my rhubarb blueberry crisp recipe), it’s an easy recipe to adapt for my friends who have to follow a gluten-free diet. Not interested in gluten-free desserts? The good news is, it’s just as easy to make this recipe with regular flour. Read on for the simple ingredients and instructions.

Gluten-Free Rhubarb Strawberry Crisp Equipment

1 8 by 8-inch baking pan (9 by 13-inch if you double the recipe) If you can find one with a lid, like the ones linked here, that helps with portability if you are going to a picnic or potluck.

1 medium-sized microwave-safe mixing bowl (This set is similar to what I have. Lids are nice!)

I also like to use my vintage Pyrex Cinderella mixing bowls (they are called that due to the pouring spouts on the edges), but they can sometimes be hard to find. I inherited mine from my dear, sweet late mother-in-law, and I enjoy using them because they remind me of her.

Gluten-Free Rhubarb Strawberry Crisp Ingredients

Filling

2 cups strawberries, fresh or frozen
2 cups rhubarb, fresh or frozen
1/2 cup sugar
1 and 1/2 teaspoons cornstarch

Topping

1/2 cup melted butter or margarine (I always use butter)
2/3 cup quick-cooking oatmeal
1/2 cup brown sugar
1/2 cup gluten-free flour (I like to use the Krusteaz brand)
1 tablespoon cinnamon

Gluten-Free Rhubarb Strawberry Crisp Instructions

Preheat the oven to 400 degrees. Rinse the strawberries in a colander and let drain. Slice the strawberries in half. If you are using fresh rhubarb, rinse and slice the rhubarb stalks into bite-sized chunks. If you are using frozen rhubarb, the fruit should already be in chunks. In an 8-inch square baking dish, mix the strawberries and rhubarb with cornstarch and sugar.

Note: In the video, I mixed the strawberries, rhubarb, cornstarch, and sugar together ahead of time and let the mixture macerate (covered) on the counter for a few hours before making the crisp since I was working outside in the garden and didn’t want to come in yet. You could do this as well. When you are ready, just pour the mixture into the baking dish. Here’s the video to show you the crisp-making process.

 

If you are using frozen fruit, it’s okay if the strawberries and rhubarb are still a bit frozen. In a medium-sized microwave-safe mixing bowl, melt the butter or margarine in the microwave. Time will vary, depending on your microwave, but I usually set mine for 45 seconds. After the butter is melted, add the brown sugar, gluten-free flour, oatmeal, and cinnamon to the bowl and mix. When the topping mixture is combined, distribute evenly over the top of the strawberries and rhubarb in the baking dish.

Bake the strawberry and rhubarb crisp in a 400-degree oven for 40 minutes. This recipe makes 4 servings and may be doubled for a cake-size strawberry rhubarb crisp in a 9×13 baking dish. Serve warm with vanilla ice cream. Spectacular!

How do You Make a Sugar-Free Strawberry Rhubarb Crisp?

Can you cook rhubarb without sugar? If you are concerned about the sugar content and want to make the strawberry rhubarb crisp more healthy, try a sugar substitute. Once again, the King Arthur brand of plant-based keto-friendly sugar substitute for baking is a favorite. It’s also easy to find a sugar-free substitute for the brown sugar in the blueberry rhubarb crisp recipe as well.

Other Rhubarb or Strawberry Crisp Variations

If you would like to make a rhubarb crisp with frozen rhubarb, you could use 4 cups of rhubarb and omit the strawberries. Since rhubarb is so tart, you could increase the sugar to 3/4 of a cup, then toss it with the cornstarch and rhubarb. In a similar way, if you would like to make strawberry rhubarb crisp with frozen strawberries, just use 4 cups of strawberries and omit the rhubarb. You could keep the amount of added sugar to 1/2 cup as called for in the regular rhubarb and strawberry crisp recipe. Of course, if you would like to make a version of the recipe that is not gluten-free, just use regular flour.

Tips for Cooking Rhubarb

If you have never cooked rhubarb before, you might have some questions. Sometimes, people might wonder, “Why is my rhubarb crisp runny?” The juices from rhubarb sometimes cause a rhubarb pie to be runny, and cornstarch can be used as a thickener, as with this recipe. The juices are part of what makes this recipe so delicious. The fruit juices will boil and bubble up around the edge of the topping as the strawberry rhubarb crisp bakes.

Should frozen rhubarb be thawed before baking?

In this rhubarb strawberry crisp recipe, it doesn’t matter if the rhubarb is thawed. If you feel the need to soften the fruit a little bit, you can just run warm water over it in a colander. This would be helpful if the pieces of frozen rhubarb are sticking together.

Should you Peel Rhubarb?

Are you supposed to peel rhubarb before cooking? Peeling rhubarb is not necessary for this recipe. Rhubarb doesn’t need to be peeled in the recipe for pineapple rhubarb jam either. It’s a very low-maintenance vegetable. (Yes, it’s a vegetable. I checked to be sure.) Should you peel rhubarb before freezing? That’s not necessary either. The only reason you might ever want to peel rhubarb is if the peel is quite stringy. That brings us to the next question.

Why is My Rhubarb Stringy?

The stalks on a rhubarb plant get stringy when the plant gets old and needs to be divided. If you have a friend who enjoys eating rhubarb, a rhubarb plant would make a great gift. Rhubarb is excellent for inspiring confidence in a novice gardener. We have had our rhubarb plant for years, have never divided it, and haven’t noticed excess stringiness. The recipes I use that call for rhubarb involve cooking the rhubarb pieces for quite a long time, so the rhubarb is quite soft by the time it gets eaten.

Do You Use the Whole Rhubarb Stalk?

The stalk is the only part of the plant that is edible. The leaves are not edible and should be discarded. Some rhubarb stalks are green, some are pink, and some are red. The color of the stalk doesn’t matter.

Does rhubarb crisp need to be refrigerated?

If there is any leftover strawberry rhubarb crisp, it is a good idea to refrigerate the leftovers. For those who like to eat their fruit crisp warm, just pop it in the microwave for 30 seconds. The best experience is to eat the crisp when it’s still warm from baking in the oven. It’s a good idea to let the crisp cool for a few minutes after baking, to let it firm up a bit.

Other Favorite Fruit Recipes

Do you have any favorite desserts or other recipes? What comes to mind when you think of delicious dessert dishes? I’m always intrigued to read the stories behind the recipes as well. What makes them so special? I’d love to read your recipe stories. Like the combination of rhubarb and berries together? Try making rhubarb blueberry coffee cake. If you have an abundance of apples, you might also like to make easy homemade applesauce. For a delicious beverage option, you could serve the rhubarb strawberry crisp with hot mulled cider (wassail). Enjoy making fruit desserts? You might like to try my recipes for easy oatmeal apple crisp, easy blueberry cobbler, or simple blueberry hand pies.

Is This Easy Gluten-Free Strawberry Rhubarb Crisp Recipe Beckoning You?

Now you know how to make one of the simplest rhubarb and strawberry recipes, maybe you will make it for dessert sometime soon. Has this recipe made you want to rush outdoors to pick strawberries and rhubarb? Or rush to your freezer and raid your frozen strawberry and rhubarb stash? If you decide to try it, I’d love to know what you like to serve it with. Did you take it to a gathering and receive rave reviews?

More Food Inspiration

Whether you are making a treat or making a meal, it’s always nice to have a plan. If you’re looking for a way to get more organized with your food planning efforts, I’ve got something for you. Free, editable meal planners! The templates can be used over and over, as often as you need them. You can make as many duplicates as you like, and you’ll be able to save old meal plans for future reference. I hope it simplifies things for you.

Get my digital, editable, printable templates!

If you would like even more recipe ideas, consider following my Easy Recipes board on Pinterest. Have a fabulous day, and I hope you get to enjoy this easy gluten-free rhubarb strawberry crisp recipe.

Lisa Mitchell is a wife, mom, and school librarian who likes to create and share recipes, often using fresh ingredients from her family’s small Pacific Northwest farm. To learn more about what this website has to offer, click on over to the Food page.

Want more great garden, food, or travel ideas? Follow FluxingWell on Pinterest, Facebook, Instagram, and X for the latest posts, tips, and inspiration.