Gluten-Free Strawberry Rhubarb Crisp Recipe

This fruity and delicious Strawberry Rhubarb Crisp includes a coconut oil crumb topping that is possible to make gluten-free. It is a quick summer dessert utilizing fresh strawberries and rhubarb for a sweet and tart contrast.

For this crisp, I adapted a Food Network recipe by Ina Garten. It is made in two steps. First, the halved strawberries and rhubarb cubes are combined with sugar, orange zest and cornstarch dissolved in orange juice. Then, you combine a topping of flour, brown sugar, oats, salt, and coconut oil into a crumbly mixture before sprinkling it on top of the crisp.

If desired, you can use oat flour instead of regular all-purpose flour to make the topping gluten-free. Meanwhile, the cornstarch in the fruit filling is already gluten-free and allows the fruit juices to thicken into a glossy sauce.

Ingredients (& Substitutions)

The beauty of fruit crisp recipes is that they are versatile and don't require many ingredients. Here is what you will need to make this tart and sweet strawberry rhubarb crisp.

• strawberries - washed, hulled and halved
• rhubarb - cut in 1-inch cubes
• sugar
• orange zest
• cornstarch
• orange juice - preferably freshly squeezed
• flour - use oat flour for a gluten-free version
• brown sugar
• rolled oats
• salt
• coconut oil - or butter, melted
• sliced almonds

See recipe card for quantities.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Combine the strawberries with the rhubarb, sugar, and orange zest in an 8 x 8-inch baking dish. In a small bowl, dissolve the cornstarch with the orange juice; stir into the fruit mixture.
3. In a medium bowl, whisk the flour with the brown sugar, salt, and oats. Add the melted coconut oil and work the mixture with your hands until it is crumbly.
4. Sprinkle the crumb mixture over the fruit in an even layer. Sprinkle the sliced almonds on top. Bake until golden brown, about 1 hour.
5. Serve warm with scoops of vanilla ice cream or whipped cream.

Hint: Use the freshest local strawberries and rhubarb to ensure a saucy crisp. Imported strawberries often don't let out a lot of juice since they aren't left to ripen on the plant. Strawberries that ripen on the plant directly in the sun generally have better flavour and a juicier texture.

Serving Suggestions

While you could certainly enjoy the strawberry rhubarb crisp on its own, it is particularly wonderful served warm with scoops of vanilla ice cream on top. As the ice cream melts, it mixes with the fruit juices, adding additional flavour to the crisp.

If you prefer, you could also top your strawberry rhubarb crisp with whipped cream (coconut whipped cream for a vegan and dairy-free version). Store-bought whipped cream is fine but you could also whip your own at home with some vanilla and powdered sugar. You might also like to fold some orange zest into the whipped cream which would compliment the orange zest in the fruit filling.

Variations

While the combination of strawberries and rhubarb is perfect in this recipe, they aren't at their prime all year round and you may want to make a crisp with different types of fruit. Here are variations for this crisp recipe:

• Make a Mixed Berry Crisp: Later in the summer, as other berries such as raspberries, blackberries, or blueberries are ready to harvest, you can use them in this crisp instead. The mixture will have a bold berry flavour and a deeper colour than the strawberry rhubarb crisp.
• Make a Peach Crisp: Fresh summer peaches are perfect for baked desserts as they have a lot of juice in them and are quite sweet when they are perfectly ripe. Make sure the peaches you use are very ripe to ensure they form a sauce and that they bake quickly.
• Make a Mango Crisp: While mango is delicious and refreshing, it is rarely used in baking. However, similar to peaches, it is wonderful in crisp recipes. Simply replace the orange zest with lime zest and top it with coconut ice cream rather than vanilla for a more tropical flavour.

Storage

Leftover strawberry rhubarb crisp should be covered and stored in the fridge to keep it fresh. It should stay fresh in the fridge for 3 to 5 days, although the crisp may soften during storage.

To serve the crisp, simply re-warm it in the oven or microwave. The oven is often the best choice as it will help you re-crisp the topping, but if you don't have much time, the microwave is fine.

Top Tip

Toss the fruit mixture in the baking dish rather than dirtying another bowl. This will save you time on cleanup.

FAQ

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Notes

I believe the best way to eat any fruit crisp is while it is still warm and topped with a scoop of freshly churned vanilla ice cream. Don't know how to make homemade ice cream? Check out my ice cream maker review post here.

Also, do you prefer a pie over a crisp? Try this pie crust recipe.

You could prepare the fruit as in above recipe and use it as pie filling.