Have you ever tried a strawberry rhubarb crisp before? If the answer is yes, then you know why I’m obsessed with all things rhubarb! If you said no, well, it’s time to change that! And a strawberry rhubarb crisp is the perfect way to ease your way into the game. If you’re already a dedicated fan, check out my Granny’s Strawberry Rhubarb Pie Recipe!Jump to Recipe
Strawberry Rhubarb Crisp
Seriously, look at those jewel tones! If something looks that pretty, it has to taste good, right? And, your eyes don’t deceive you. If you think that rhubarb is way too tart for your taste buds, let me tell you, it’s time to wake them up! And a sweet combination of strawberry jello and rhubarb, topped with a gluten-free oat and pecan crumble topping will do just that.
Gluten-free strawberry rhubarb crisp
I made the crisp topping gluten-free by using Bob’s Red Mill 1-1 Gluten-Free Flour, Bob’s Red Mill Gluten-Free Oats, and dairy-free/vegan because I used coconut oil instead of butter. I adore flour, and I love butter, but I also enjoy having simple recipes for when I have guests over that are gluten/dairy-free. You get to be a great hostess, your guests will appreciate the effort, and you get to know it didn’t take any crazy ingredients.
This recipe would taste amazing with the addition of some fresh strawberries, but honestly, I didn’t have any on hand, and I wasn’t about to go to the grocery store for one thing. If you choose to add fresh strawberries, remember that they are juicy, and your crisp may become a little runnier. But it would taste super yummy, I must say. Next time, I’ll have to try it with fresh strawberries, and let y’all know how it turns out!
I harvested fresh rhubarb from the yard, a large bundle of it. I cut the rhubarb off at the base of each stalk. Rhubarb is prolific, don’t worry about over-harvesting it. It will grow back all the more after a proper trimming.
Chop the leaves off; the leaves of rhubarb are toxic, so be sure and dispose of them properly. You could try adding them to your compost pile, where the toxic acid will quickly break down and decompose.
Rinse them thoroughly, just as you would with celery stalks. Chop into slices 1/4 “inch thick or less, depending on the size of your rhubarb stalks. The rhubarb I picked was very young, and the stalks were small and tender. I probably could have chopped them more chunkily, but I wanted it to bake quickly.
Add the chopped rhubarb to a large bowl, along with the strawberry jello, sugar, and vanilla extract. Mix thoroughly or until everything is combined, and the rhubarb slices are coated in the sugar mixture.
Cover a deep dish 9×9 pan with parchment paper or spray with coconut oil, add the rhubarb mixture and bake at 375 degrees Fahrenheit for twenty minutes.
Combine the oats, gluten-free flour, salt, chopped pecans, and coconut oil in a bowl. Stir together until crumbs form. If you’re using chilled butter, you will need to cut the butter in with a pastry/biscuit cutter, you can use a fork, but honestly, it’s tedious and annoys me to no end. I use this tool CONSTANTLY. Homemade scones, pie crusts, and biscuits are all so much easier to make with it.
After the rhubarb mixture has finished baking, take it out and evenly sprinkle the oatmeal mixture over the top. And return it to the oven for another thirty minutes or until the top has turned golden brown and the rhubarb is bubbly and jewel-toned. Let cool for ten minutes.
Then, you’re ready to scoop it out and feed your hungry horde! Top with vanilla ice cream and enjoy to the fullest. And trust me, your gluten/dairy friends are going to love that you thought of them and made a dessert everyone can enjoy (minus the ice cream of course).
Strawberry Rhubarb Crisp
- 4 cups chopped rhubarb 1/4 “inch thick or less
- 1 cup sugar
- 3 oz. strawberry jello
- 2 teaspoons vanilla extract
- 2/3 cup gluten-free flour
- 2/3 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 6 Tablespoons coconut oil or cold butter
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, combine the chopped rhubarb with the sugar, jello, and vanilla extract. Mix thoroughly or until rhubarb is coated with sugar mixture.
Take a deep dish 9×9 and spray with cooking oil or cover with parchment paper for easy clean up. Pour the rhubarb mixture in and bake at 375 degrees Fahrenheit for twenty minutes.
While that’s baking, take a large bowl and combine the flour, oats, brown sugar, salt, chopped pecans and coconut oil. Stir together until crumbs form. If you’re using chilled butter, you will need to cut the butter in with a pastry/biscuit cutter.
After the rhubarb mixture has finished baking, evenly sprinkle with oatmeal crumb topping and place it back in the oven for another thirty minutes or until the top has turned golden brown and the rhubarb is bubbly and jewel-toned. Let cool for ten minutes and then enjoy!
Also, feel free to use butter and flour! Adapt, improvise, and enjoy my lovelies! What’s your go-to dessert recipe for hosting friends and families with food allergies?
Here are a few of my favorite recipes to serve, and some of these aren’t gluten/dairy-free but some can be creatively adapted! These recipes have been passed down from my Granny, and I love to sharing these simple recipes with people.