Delicious Strawberry Rhubarb Crisp That’s Gluten-Free and Easy

Enjoy this easy and gluten-free Strawberry Rhubarb Crisp, a delightful combination of sweet strawberries and tart rhubarb for a perfect spring dessert.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups sliced strawberries Use ripe, fresh strawberries.
2 cups sliced rhubarb Only use stalks; leaves are poisonous.
⅓ cup honey Can be swapped with maple syrup or brown sugar.
2 tablespoons arrowroot starch Can substitute with cornstarch.
1 tablespoon lemon juice Can substitute with orange juice.

For the Topping

1 cup gluten-free oats Ensure they are gluten-free.
½ cup almond flour Can use regular flour for a non-gluten-free version.
½ cup butter Use vegan butter for a dairy-free option.
½ cup yogurt Plain yogurt or plant-based alternative is fine.

Equipment

9-inch square baking dish

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease your baking dish.
In a baking dish, combine strawberries, rhubarb, honey, arrowroot starch, and lemon juice.
Mix oats, almond flour, sugar, and salt in a separate bowl.
Melt butter and add it with yogurt to dry ingredients, mixing until moistened.
Spread the oat mixture over the fruit filling without packing it down.
Bake for 40–45 minutes until bubbling and the top is golden.
Let cool for 10 minutes before serving, best enjoyed warm.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 120mgPotassium: 150mgFiber: 3gSugar: 12gVitamin A: 500IUVitamin C: 8mgCalcium: 40mgIron: 1mg

Notes

Adjust honey sweetness based on rhubarb's tartness, and feel free to mix different oats for texture.

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