A quick and easy recipe to use up any leftover strawberries and rhubarb from a farmer's market haul. Top this gluten-free strawberry rhubarb crisp with a scoop of ice cream for a taste of summer.
I don't know about you, but I LOVE summer-y desserts, and this gluten-free strawberry rhubarb crisp is no exception. It's sweet from the strawberries and balanced out with some tartness from the rhubarb. And, don't get me started on the topping. It's crispy, crunchy, and just works so well with the fruit filling.
This strawberry rhubarb crisp is best enjoyed straight out of the oven and topped with a big scoop of vanilla ice cream. It requires minimal prep and feeds about 10 people, which is why it's my go-to for feeding a crowd. Also, everyone loves a fruit crisp, so you really can't go wrong!
What's the difference between a crisp, cobbler and a crumble?
There's not much difference when it comes to their fruit filling, but there are some differences when it comes to their toppings. Cobblers are topped with fresh biscuits that are usually dolloped on top. Their topping is thought to resemble a cobble stone road, get it? Crisps and crumbles, on the other hand, are basically the same except crisps contain oats whereas crumbles do not.
How to prepare rhubarb
Rhubarb has a short season (April through June), so when you see them at the farmer's market, grab some! Like asparagus, rhubarb can have woody, tough ends that you might want to trim or peel. Peak-season rhubarb generally doesn't have these fibrous stalks, so you can just wash them well and they're ready to go. Aside from rhubarb's woody stalks, the only other thing to look out for is their leaves. Not all rhubarb stalks will have leaves, but if they do, you need to discard them because rhubarb leaves are toxic when ingested.
Trouble shooting: why is my crisp runny?
Generally speaking, crisps are pretty straight-forward desserts. However, the most common mishap is that the filling is too runny. But, before you panic about its looseness, let the crisp sit another 15 minutes. As the crisp cools, it will "gel" and be less runny. If the crisp is still too watery after cooling, it's likely that there wasn't enough arrowroot or cornstartch in the filling. Adding arrowroot or cornstarch is necessary for thickening the strawberry rhubarb filling and giving it that gel-like consistancy.
Frequently Asked Questions
How do I store the crisp?
While the crisp is best enjoyed the day of, you can store any leftovers in the refrigerator for up to 3 days. As time goes on, the top crumb will absorb the filling and may get soggy.
Can I substitute the rhubarb or strawberries for other fruit?
Absolutely! That's the beauty of a crisp. Just keep in mind that the sweetness of the strawberries is balanced out by the tartness of the rhubarb. If omitting rhubarb, add a squeeze of citrus.
What other flours can I use in place of brown rice flour?
I like brown rice flour because of its earthiness and the fact that it's a whole grain. That being said, I know a lot of people don't have it in their pantries. You can use most other flours instead. All purpose flour, a gluten-free flour blend, or oat flour would all work well.
Can I use frozen strawberries and / or rhubarb?
This recipe will work well with fresh or frozen. If using frozen, make sure to bring the ingredients down to room temperature first. You can do this by letting sit out on the counter for an hour or running the bag under warm water.
Is this recipe vegan too?
Yes it is! You'd never know though 😉
Other spring / summer desserts to try:
- 3 cups (334g) rhubarb, cut in ¼" pieces
- 2 ¼ cups (382g) strawberries, quartered
- 2 tablespoons (40g) maple syrup
- 1 tablespoon (7g) arrowroot powder or cornstarch
- 1 cup (104g) gluten-free rolled oats
- ½ cup (88g) brown rice flour (or all-purpose or oat flour)
- ⅓ cup (40g) pecans, chopped very finely
- ¼ cup (69g) maple syrup
- ¼ cup (46g) coconut oil, softened
- Pre-heat oven to 350F. Grease a 5"x7"(or similarly sized) baking dish.
- Add the rhubarb, strawberry, maple, and arrowroot to a bowl. Combine until the fruit is coated with maple syrup and arrowroot powder has dissolved. Transfer to the baking dish and evenly distribute.
- In a different bowl, add the oats, flour, pecans, maple, and coconut oil and mix until coconut oil is distributed. You may want to get in there with your hands. Once combined, add on top of the fruit layer.
- Bake for 50 to 55 minutes until the top is golden brown and crisp.
- Let cool for 10 minutes so the filling can set up, otherwise it may be too runny.
- Serve as is or with a scoop of ice cream!
If using frozen strawberries or rhubarb, make sure to bring the ingredients down to room temperature first. You can do this by letting sit out on the counter for an hour or running the bag under warm water.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 13mgCarbohydrates: 34gFiber: 1gSugar: 8gProtein: 1g