As I stepped into my kitchen, the vibrant colors of fresh strawberries and rhubarb caught my eye, a reminder that spring has finally arrived. There’s something about the sweet, tart combination of these two fruits that just feels right this time of year. I had been searching for a delightful dessert that could satisfy my cravings while aligning with my gluten-free and vegan lifestyle. That’s when I decided to whip up a Gluten Free Strawberry Rhubarb Crisp, the kind that warms your heart and fills your home with the comforting aroma of baked fruit and subtle hints of vanilla.
This crisp is a game-changer, offering the perfect balance of textures—creamy fruit below and a crunchy oat topping on top. It comes together in no time, making it an ideal go-to recipe for both casual evenings and special gatherings with friends. Plus, the fact that it’s gluten-free and vegan means everyone can enjoy it, without any of the guilt! So, let’s roll up our sleeves and bring a little springtime cheer right to our tables with this mouthwatering treat.
Why Love Gluten Free Strawberry Rhubarb Crisp?
Simplicity made easy: This delightful dessert requires minimal ingredients and just 10 minutes of prep time.
Bold, sweet-tart flavor: The harmonious blend of strawberries and rhubarb creates a taste explosion that’s simply irresistible.
Vegan and gluten-free: Perfect for everyone at the table, satisfying dietary needs without compromising on taste.
Versatile treat: Serve it warm as a comforting dessert, or enjoy it cold as a refreshing snack.
Crowd-pleaser: This crisp is sure to impress family and friends, making it a go-to recipe for gatherings.
Craving more delicious gluten-free recipes? Check out my guide on easy gluten-free desserts.
Gluten Free Strawberry Rhubarb Crisp Ingredients
Get ready to delight your taste buds with these essential ingredients for a fabulous dessert!
For the Fruit Filling
- Fresh strawberries – 2 ½ to 3 cups quartered, bringing sweetness and vibrant color to the dish.
- Fresh rhubarb – 1 ½ cups sliced, adding a tangy kick that perfectly balances the sweetness of strawberries.
- Unbleached cane sugar – ⅔ cup, to sweeten the fruit and enhance its natural flavors.
- Water – ⅓ cup, helping to soften the fruit during cooking.
- Fresh lemon juice – 1 Tablespoon, brightening the filling with a zesty note.
- Cornstarch – 2 Tablespoons + 1 teaspoon, to thicken the mixture and create that perfect pie-filling texture.
For the Crisp Topping
- Gluten-free quick oats – ½ cup, offering a hearty crunch that’s gluten-free!
- King Arthur gluten-free all-purpose baking mix – ¼ cup, ensuring a delightful crisp without gluten.
- Packed brown sugar – ¼ cup, adding a caramel-like richness to the topping.
- Dairy-free butter – ¼ cup melted, providing moisture and flavor to the crisp.
- Vanilla extract – 1 teaspoon, infusing the topping with comforting warmth and sweetness.
Each ingredient plays a crucial role in crafting this Gluten Free Strawberry Rhubarb Crisp (Vegan) that you and your loved ones will absolutely adore!
How to Make Gluten Free Strawberry Rhubarb Crisp
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Combine Ingredients: In a 2-quart saucepan, add the quartered strawberries, sliced rhubarb, unbleached cane sugar, water, and fresh lemon juice. Stir gently to mix everything together.
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Simmer the Fruit: Bring the mixture to a simmer over medium-low heat. Allow it to simmer for about 8 to 10 minutes, until the fruits begin to soften and release their delightful juices.
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Whisk Cornstarch: Scoop out about 1/4 to 1/3 cup of the liquid from the simmering fruit into a small bowl. Whisk in the cornstarch until well combined—this will help thicken your fruit filling beautifully.
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Thicken the Mixture: Add the cornstarch slurry back to the pot with the fruit. Stir gently as it continues to simmer for a few more minutes until the mixture thickens, resembling a luscious pie filling.
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Remove from Heat: Once the fruit has thickened, take the saucepan off the heat and set it aside to cool slightly while you prepare the topping.
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Preheat the Oven: Preheat your oven to 350°F (175°C). This timing is perfect as it allows the oven to reach the right temperature while you whip up the crisp topping.
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Mix Topping Ingredients: In a bowl, combine the gluten-free quick oats, King Arthur gluten-free all-purpose baking mix, and packed brown sugar. Mix until evenly blended, creating a delightful texture.
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Incorporate Butter and Vanilla: Melt the dairy-free butter and stir in the vanilla extract. Pour this buttery mixture into the oat mixture and stir until it becomes crumbly and combined—this will add a delicious crunch to your crisp.
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Assemble the Crisp: Scoop the thickened fruit filling into an 8×8-inch baking pan, spreading it evenly. Crumble the oat topping generously over the fruit filling, ensuring it covers the surface.
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Bake to Perfection: Place the baking pan in the preheated oven and bake for 20 minutes, or until the topping turns golden brown and crispy.
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Cool and Serve: Remove the oven-baked crisp and let it cool for at least 20 minutes before serving—this allows the flavors to meld together perfectly.
Optional: Serve with a scoop of dairy-free ice cream for an extra indulgent treat!
Exact quantities are listed in the recipe card below.
Tips for the Best Gluten Free Strawberry Rhubarb Crisp
- Choose Fresh Produce: Use ripe, fresh strawberries and rhubarb for the best flavor. Avoid overripe fruit to keep the crisp’s texture intact.
- Proper Thickeners: When adding cornstarch, mix it with a bit of the liquid first. This prevents clumps and ensures a smooth filling in your Gluten Free Strawberry Rhubarb Crisp.
- Crisp Topping Consistency: Don’t overmix the topping; it should be crumbly. This gives you that delightful crunch on top of your crisp.
- Cooling Time: Allow the crisp to cool for at least 20 minutes before serving. This helps the filling set and makes for easier slicing.
- Serving Suggestions: Serve warm with dairy-free ice cream or coconut whipped cream for an indulgent experience that enhances the flavors!
Gluten Free Strawberry Rhubarb Crisp Variations
Feel free to mix things up and create your perfect version of this delightful dessert!
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Berry Boost: Replace half the strawberries with blueberries or raspberries for a flavor-packed variation. Each bite will burst with even more fruitiness!
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Nutty Delight: Add ½ cup of chopped nuts like almonds or pecans to the topping for added crunch and heartiness. This gives a lovely texture variance that’s sure to satisfy.
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Coconut Twist: Use coconut oil instead of dairy-free butter in the topping for a hint of tropical flavor. The coconut aroma will transport you to sun-kissed beaches!
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Spiced Up: Stir in ½ teaspoon of ground cinnamon or nutmeg into the fruit filling for a warm spice that enhances the sweetness of the strawberries and rhubarb. This subtle change adds cozy notes to your dessert.
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Maple Sweetener: Substitute the brown sugar for maple syrup in the topping. This creates a rich, caramel-like sweetness that pairs beautifully with the tartness of rhubarb.
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Zesty Lemon: Add an extra tablespoon of lemon juice or some lemon zest to the fruit filling for a brighter, tangy kick. It elevates the whole dish and brings spring to your plate.
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Chili Heat: For the bold, sprinkle a pinch of cayenne pepper into the topping to give it a sweet-and-spicy twist. It’s an unexpected surprise that will leave your guests intrigued!
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Chocolate Drizzle: Once cooled, drizzle melted dairy-free chocolate over the top for an irresistible treat. This adds a decadent finish to your crisp!
How to Store and Freeze Gluten Free Strawberry Rhubarb Crisp
Room Temperature: Enjoy the crisp fresh up to 1 day after baking. Keep it covered with foil to retain moisture and prevent drying out.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a lovely warm treat.
Freezer: Freeze the crisp before baking for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for about 20 minutes, until warmed through and crispy on top.
What to Serve with Gluten Free Strawberry Rhubarb Crisp?
Imagine the perfect spring day, where the sun shines brightly, and delightful flavors dance on your palate. Pair your crisp with these delicious accompaniments for a memorable meal.
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Vanilla Coconut Ice Cream: The creamy texture and tropical flavor of this ice cream create a blissful contrast to the tart crisp. It adds a refreshing chill that’s simply irresistible.
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Fresh Mint Salad: Tossed with a light vinaigrette, this vibrant salad brings a fresh burst to each bite, balancing the sweetness of the crisp with its zesty notes. The crunch of fresh veggies adds an exciting texture.
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Sweet Almond Biscotti: Perfect for dipping into warm berry goodness, this crunchy treat provides a delightful nutty contrast that enhances the dessert experience. It’s a charming way to elevate your dessert time!
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Chai-Spiced Tea: Warm, spiced tea pairs beautifully by adding comforting warmth that complements the fruity flavors of the crisp. The subtle spices create layers of flavor that will tantalize your senses.
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Lemon Blueberry Smoothie: A fruity beverage that’s both refreshing and creamy, adding a playful twist to your meal. Its blend of flavors enhances the sweet-tartness of the rhubarb and strawberry combination.
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Caramel Drizzle: A warm, silky caramel sauce drizzled over your crisp brings a luxurious touch, making each bite heavenly. Imagine the gooey sweetness mingling with the crunchy topping—simply divine!
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Zesty Citrus Sparkler: A sparkling drink with citrus notes refreshes the palate. The bubbly effervescence cleanses your taste buds, enhancing every forkful of rich, berry-filled delight.
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Chocolate-Dipped Strawberries: These decadent treats provide a lush contrast to the crisp, offering a romantic touch to your dessert plate. They bring an element of indulgence that’ll leave anyone swooning.
Make Ahead Options
These Gluten Free Strawberry Rhubarb Crisp (Vegan) preparations are perfect for busy home cooks looking to save time! You can prepare the fruit filling up to 24 hours in advance by completing steps 1 through 5 and then refrigerating the thickened mixture in an airtight container. Additionally, you can assemble the crisp topping and store it separately in the fridge for up to 3 days. When you’re ready to bake, simply combine the chilled fruit filling in an 8×8-inch baking pan, sprinkle the topping over it, and bake directly from the refrigerator for about 20 minutes until golden and bubbly. This way, you’ll enjoy the same delightful flavors and textures with minimal effort!
Gluten Free Strawberry Rhubarb Crisp Recipe FAQs
How do I choose the best strawberries and rhubarb for my crisp?
Absolutely! Look for ripe strawberries that are bright red and fragrant, without any dark spots or mushiness. For rhubarb, select firm stalks, avoiding any that appear wilted or discolored. Combining these fresh ingredients will enhance the flavor of your Gluten Free Strawberry Rhubarb Crisp!
How should I store leftovers, and how long will they last?
You can store your Gluten Free Strawberry Rhubarb Crisp in an airtight container in the refrigerator for up to 3 days. If you want to keep it fresh for longer, I recommend covering it with foil to maintain moisture. When you’re ready to enjoy it again, simply reheat it in the oven for a comforting treat!
Can I freeze my Gluten Free Strawberry Rhubarb Crisp?
Yes! You can freeze the crisp before baking it for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to bake, there’s no need to thaw; simply pop it in the oven and bake as directed, adding a few extra minutes to account for the chill.
What should I do if my fruit filling is too watery?
If your filling seems too watery, you can thicken it further by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Once combined, stir it into the simmering fruit filling, and cook for another couple of minutes until it thickens. This should give you that perfect pie-filling consistency!
Is this recipe safe for those with allergies?
Most definitely! This Gluten Free Strawberry Rhubarb Crisp is vegan and free from gluten. However, it’s always wise to check the ingredient labels for potential cross-contamination, especially with the baking mix or oats. If you have specific allergen concerns, you might also consider alternatives like almond or coconut flour in the topping.
Mouthwatering Gluten Free Strawberry Rhubarb Crisp (Vegan) Delight
Ingredients
Equipment
Method
- In a 2-quart saucepan, add the quartered strawberries, sliced rhubarb, unbleached cane sugar, water, and fresh lemon juice. Stir gently to mix everything together.
- Bring the mixture to a simmer over medium-low heat. Allow it to simmer for about 8 to 10 minutes, until the fruits begin to soften and release their delightful juices.
- Scoop out about 1/4 to 1/3 cup of the liquid from the simmering fruit into a small bowl. Whisk in the cornstarch until well combined.
- Add the cornstarch slurry back to the pot with the fruit. Stir gently as it continues to simmer for a few more minutes until the mixture thickens.
- Once the fruit has thickened, take the saucepan off the heat and set it aside to cool slightly while you prepare the topping.
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the gluten-free quick oats, King Arthur gluten-free all-purpose baking mix, and packed brown sugar. Mix until evenly blended.
- Melt the dairy-free butter and stir in the vanilla extract. Pour this mixture into the oat mixture and stir until it becomes crumbly and combined.
- Scoop the thickened fruit filling into an 8x8-inch baking pan, spreading it evenly. Crumble the oat topping generously over the fruit filling.
- Place the baking pan in the preheated oven and bake for 20 minutes, or until the topping turns golden brown and crispy.
- Remove the oven-baked crisp and let it cool for at least 20 minutes before serving.