Gluten Free Strawberry Rhubarb Crisp

It’s rhubarb season, and I’ve really come to appreciate the massive plant in our backyard that we inherited when we bought our house!

I was in need of a dessert to bring to my families BBQ (my father has a gluten allergy and my uncle has celiac). So, I pinterested my heart out (it’s an addiction that clearly pays off) and found this yummy recipe. It was a hit with my family and there was non left over! I do have to say I found it really sweet, but paired with some ice cream this would be perfect!

So if you’re looking for a use for all that rhubarb taking over your garden or for something delicious to eat give this a try!


3 tbsp. cornstarch

1 cup sugar

1 tsp lemon zest ( I didn’t actually measure this)

3 cups sliced strawberries

4 cups thinly sliced rhubarb



1 cup gluten free flour (I used Bob’s Way)

1 cup packed brown sugar

1/2 cup salted butter (I used unsalted by accident)

3/4 cup gluten-free rolled oats



  1. Set your oven to 375°. Lightly butter a 9 x 13  baking dish.
  2. In a large bowl, whisk together the sugar and cornstarch.
  3. Then add the lemon zest, sliced strawberries and rhubarb, then mix together until fruit is covered.
  4. Pour the fruit mixture into your buttered baking dish.
  5. In a separate bowl measure the flour, brown sugar, butter and oats. Use a pastry blender to mix together until butter pieces are pea-sized.*
  6. Crumble mixture over the fruit
  7. Bake for 45 minutes in the oven. Topping should be a lightly browned crisp.


***I did not follow step number 5 properly and just used a wooden spoon to mix it all together, resulting in a dough 😦 I added a bit more brown sugar and flour to my dough to try and dry it out and then used my hands to attempt step 6. Moral of the story: read recipes in full before attempting to make them.

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