Gluten Free Strawberry Rhubarb Crisp: Sweet-Tart Summer Dessert Made Easy

Every year as spring warmed into summer, I remember walking with my grandmother to her backyard garden in small-town Indiana. She’d tug up thick rhubarb stalks—tart and rosy—and we’d gather strawberries so ripe they stained our fingers. That’s when she’d say, “Time for a crisp.”

The first crisp I ever made was with her: bubbling red fruit under a golden oat topping. Years later, when I needed a gluten-free version, I didn’t want to lose the magic. That’s how this gluten free strawberry rhubarb crisp recipe was born. It keeps the sweet-tart contrast, the juicy filling, and the satisfying crunch—just without the wheat.

This gluten free strawberry rhubarb crisp is everything I want in a dessert: easy to throw together, naturally fruity, and bursting with flavor. It’s perfect for summer dinners, backyard barbecues, or just when you need a dessert that feels a little nostalgic and a lot delicious.

I’ve made this recipe dozens of times, and it never lasts more than a day in my house. The crisp topping is made with gluten-free oats and almond flour for a toasty finish. The filling strikes that beautiful balance—bright strawberries, tangy rhubarb, and just enough sweetness to make every bite sing.

Whether you’re gluten-free or just looking for something wholesome and crowd-pleasing, this gluten free strawberry rhubarb crisp has you covered. And yes—you can make it with frozen rhubarb too. In the sections ahead, I’ll walk you through every step, show you how to avoid a runny filling, and even give you flavor twists you’ll want to try next.

So grab your spoon and let’s make the crisp that made me fall in love with rhubarb all over again.

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How to Make the Perfect Gluten Free Strawberry Rhubarb Crisp

Making a gluten free strawberry rhubarb crisp is easier than it looks—and tastes like you’ve been baking for hours. The secret lies in using the right balance of fruit, sweetness, and a crisp topping that stays golden and crunchy without any flour.

You can use fresh or frozen rhubarb in this recipe. If using frozen, thaw and drain it first to avoid excess liquid in the filling. Strawberries add natural sweetness and vibrant color, while lemon and vanilla tie it all together.

Let’s start with your ingredient list:

Ingredient	Amount
Fresh or frozen rhubarb (sliced)	3 cups
Fresh strawberries (hulled and halved)	2 cups
Maple syrup or honey	¼ cup
Arrowroot or cornstarch	1½ tablespoons
Vanilla extract	1 teaspoon
Lemon juice	1 tablespoon
Gluten-free rolled oats	1 cup
Almond flour	½ cup
Coconut sugar or brown sugar	¼ cup
Coconut oil or unsalted butter	¼ cup (melted)
Pinch of salt	To taste

If you love strawberries in baked form, don’t miss our Strawberry Phyllo Crinkle Cake for a crispy, flaky twist.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8 baking dish.
2. Make the filling: In a mixing bowl, combine rhubarb, strawberries, maple syrup, lemon juice, vanilla, and arrowroot. Toss until the fruit is evenly coated.
3. Spread the filling into the prepared dish.
4. Make the crisp topping: In another bowl, stir together oats, almond flour, coconut sugar, and salt. Add melted coconut oil and mix until crumbly.

1. Sprinkle the topping evenly over the fruit.
2. Bake for 35–40 minutes, or until the top is golden and the filling is bubbling at the edges.
3. Cool for 10 minutes before serving. The filling thickens as it rests.

This gluten free strawberry rhubarb crisp is best served warm with a scoop of dairy-free vanilla ice cream or coconut whipped cream. It’s rustic, rewarding, and always a crowd-pleaser.

Tips, Troubleshooting & How to Store Gluten Free Strawberry Rhubarb Crisp

Even a beautifully baked gluten free strawberry rhubarb crisp can go a little wrong without the right prep. Maybe you’ve pulled yours out of the oven and found a watery base, or the topping never crisped up quite right. Don’t worry—we’ve got you covered.

Why Is My Rhubarb Crisp Runny?

One of the most common questions I hear is: Why is my rhubarb crisp runny? The answer comes down to fruit moisture and starch. Rhubarb contains a lot of water, especially when it’s fresh or frozen. If there’s not enough thickener—like arrowroot or cornstarch—the juices won’t set as the crisp bakes.

Quick fixes:

• Use 1½ tablespoons of arrowroot or cornstarch per 5 cups of fruit.
• Thaw and drain frozen rhubarb thoroughly before baking.
• Let the crisp cool at least 10 minutes after baking. The filling thickens as it rests.

With those tips, your gluten free strawberry rhubarb crisp will be saucy—but not soupy.

Make-Ahead and Storage Tips

This dessert is a dream for prepping ahead. You can mix the filling and topping separately, refrigerate them overnight, and assemble right before baking.

To store leftovers:

• Cool the crisp completely and cover it tightly.
• Store in the fridge for up to 4 days.
• Reheat in the oven at 325°F for 10–15 minutes to re-crisp the topping.

You can even freeze the gluten free strawberry rhubarb crisp after baking. Let it cool, wrap it well, and freeze for up to 2 months. Thaw in the fridge, then warm in the oven before serving.

Flavor Variations & FAQs for Gluten Free Strawberry Rhubarb Crisp

One of the reasons I love this gluten free strawberry rhubarb crisp is how easy it is to personalize. Once you master the base recipe, there’s no end to the delicious combinations you can create.

Flavor Variations You’ll Want to Try

• Berry Swap: Replace half the strawberries with raspberries or blueberries for added tang.
• Nutty Topping: Stir chopped almonds or pecans into the oat topping for crunch and richness.
• Make It Vegan: Use maple syrup and coconut oil instead of honey and butter.
• Lower Sugar Version: Use unsweetened applesauce in the filling to cut down on added sweeteners.

No matter how you tweak it, this gluten free strawberry rhubarb crisp delivers flavor and texture in every bite.

Frequently Asked Questions (FAQs)

Conclusion: A Classic Dessert with a Gluten-Free Twist

There’s something deeply comforting about a warm, bubbling fruit crisp fresh from the oven. And this gluten free strawberry rhubarb crisp brings all the nostalgia—with none of the gluten. From its naturally sweet-tart flavor to the crunchy oat topping, it’s a dish that feels both wholesome and indulgent.

Whether you’re serving guests with dietary needs or just craving a dessert that celebrates summer fruit, this crisp won’t disappoint. It’s easy to prep, adaptable, and even better the next day. Don’t forget a dollop of whipped cream or a scoop of dairy-free vanilla ice cream to bring it all together.

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