Made with sweet strawberries, tart rhubarb, and a buttery oat topping, this Gluten-Free Strawberry Rhubarb Crisp is a perfect summer dessert. Pro tip: serve with a scoop of vanilla ice cream!
Summer is here, and with it comes all the juicy, sun-ripened produce we love—strawberries, cherries, peaches, and more. One dessert that highlights the season perfectly is this Gluten-Free Strawberry Rhubarb Crisp.
This crisp balances a crispy oat topping with the bright tartness of rhubarb and the natural sweetness of strawberries. It’s simple to make, comes together in one bowl, and is an ideal finish to a barbecue, picnic, or holiday meal.
Ready in about an hour with minimal fuss—let’s get started!
Simple Ingredients To Get Started
This recipe uses familiar pantry staples and fresh fruit. The filling highlights the berries and rhubarb, while the oat crumble provides buttery crunch. Here’s what you’ll need:
- Fresh Strawberries – ripe, red berries give the best flavor and texture.
- Fresh Rhubarb – sliced; it adds bright tartness that pairs beautifully with strawberries.
- Sugar – granulated sugar to sweeten the filling.
- Cornstarch – for a smooth, well-set filling without grittiness.
- Orange Juice – a splash of citrus brightens and elevates the fruit flavors.
- Vanilla – adds warmth and depth.
- Salt – a pinch to balance the sweetness.
- Crumble Topping – butter, gluten-free measure-for-measure flour, gluten-free oats, brown sugar, vanilla, and salt make a golden, buttery oat topping that complements the fruit filling.
Key Ingredient: Rhubarb
Rhubarb is a unique ingredient that brings a lively tartness to desserts. It softens and mellows with cooking but still benefits from being paired with sweet fruit like strawberries. A few tips:
- Taste: Raw rhubarb is very tart; cooking and sweetening make it more balanced.
- Selecting: Choose crisp, firm stalks with vibrant color. If leaves are attached, discard them — they are not edible.
- Availability: Rhubarb season is short in many regions, so look for it in spring and early summer at markets and grocers.
How To Make Strawberry Rhubarb Crisp, Step By Step
The full recipe with exact ingredient amounts and a printable recipe card is provided below.
- Preheat and Prep: Preheat the oven to 350°F and prepare a 2-quart baking dish (an 8- or 9-inch square pan works well).
- Make the Filling: In a large bowl, combine strawberries, rhubarb, sugar, orange juice, cornstarch, vanilla, and a pinch of salt. Stir until the fruit is evenly coated, then pour into the prepared baking dish.
- Make the Crumble: In the same bowl (or a second bowl), mix butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. Work the butter into the dry ingredients until the mixture forms clusters and resembles coarse crumbs.
- Assemble: Sprinkle the crumble evenly over the fruit, leaving a mix of larger and smaller clusters for texture.
- Bake: Bake 40–50 minutes, until the filling is bubbling around the edges and the topping is golden brown. If the topping browns too quickly, tent loosely with foil.
- Cool Slightly: Let the crisp cool 20–30 minutes so the filling can set — it will be looser when hot and firm up as it cools.
- Serve and Store: Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for 2–3 days.
Pro Tip: Look For Bubbling
Make sure the filling is bubbling around the edges before you remove the crisp from the oven. The bubbling indicates the cornstarch has thickened the filling properly; without it, the filling may remain runny.
FAQ + Tips For The Best Strawberry Rhubarb Crisp
Can I use frozen rhubarb? Fresh fruit yields the best texture, but frozen rhubarb can be used in a pinch. Thaw and drain excess liquid before combining with the other filling ingredients to avoid a soggy result.
Can I make it vegan? Yes. Substitute a vegan butter or margarine and ensure your sugar is vegan-friendly.
Can I double the recipe? Yes. Double the ingredients for a 9×13 pan and bake for the same amount of time, checking for bubbling and a golden topping.
More Summer Desserts To Try
Gluten-Free Blueberry Crisp
Gluten-Free Brownie Ice Cream Sandwiches
Gluten-Free S’mores Bars
Recipe Card
Gluten-Free Strawberry Rhubarb Crisp
5 from 1 review
- Author: Emily Dixon, Sweets & Thank You
- Total Time: 1 hour 5 minutes
- Yield: 9–12 servings
- Diet: Gluten Free
Description
The crispy oatmeal crumble topping, the tartness of the rhubarb, and the sweetness of the strawberries strike the perfect balance for a summer fruit crisp — an ideal dessert for barbecues, cookouts, and summer holidays.
Ingredients
For the Strawberry-Rhubarb Filling:
- 4 cups fresh strawberries, quartered or halved (about 1 1/2 pounds)
- 2 cups rhubarb, sliced or diced (about 1/2 pound)
- 1/3 cup granulated sugar (about 67 grams)
- 2 Tablespoons cornstarch (use 3 Tablespoons for a thicker filling)
- 1 Tablespoon orange juice
- 1/2 teaspoon vanilla extract
- Pinch of salt (less than 1/8 teaspoon)
For the Crumble Topping:
- 6 Tablespoons cold or slightly softened butter, cut into small cubes
- 3/4 cup brown sugar (about 150 grams)
- 1/2 cup gluten-free measure-for-measure flour (about 60 grams)
- 3/4 cup gluten-free oats (quick-cooking or rolled; about 68 grams)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven and prep the pan. Preheat to 350°F. Prepare an 8- or 9-inch square (2-quart) baking dish.
- Make the filling. In a bowl, combine strawberries, rhubarb, sugar, orange juice, cornstarch, vanilla, and salt. Stir to coat evenly. Pour into the baking dish.
- Make the crumble topping. In the same bowl, combine butter, brown sugar, gluten-free flour, oats, vanilla, and salt. Work the butter into the dry ingredients until clusters form.
- Assemble. Spread the crumble over the fruit, aiming for a mix of larger and smaller clusters.
- Bake. Bake 40–50 minutes, until the filling is bubbling at the edges and the topping is golden. Tent with foil if it browns too quickly.
- Cool slightly. Let the crisp cool 20–30 minutes so the filling sets.
- Serve and store. Serve with vanilla ice cream or whipped cream. Store covered in the refrigerator for 2–3 days.
Notes
- How to choose rhubarb: Look for firm, crisp stalks with bright color. You’ll need about 1/2 pound (roughly 3 large stalks).
- Using frozen rhubarb: Thaw and drain any excess liquid before using to avoid adding too much moisture to the filling.
- Watch for bubbling: The filling must bubble around the edges to allow the cornstarch to thicken properly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American