Perfect timing for this Gluten-Free Strawberry Rhubarb Crisp Recipe! As we celebrate strawberry season and rhubarb season. Nothing says summer like a warm and comforting strawberry rhubarb crisp. From the delightful aroma of freshly-picked strawberries and tart rhubarb to its sweet crunchy topping, this classic dessert has been delighting family gatherings for generations. It's a wonderful way to bring everyone together after an outdoor barbecue or as a special treat after dinner – plus it's easy to make! So why not take some time off from your busy schedule today and gather around the kitchen with your loved ones for bonding over something simple yet delicious: strawberry rhubarb crisp? Let's get baking!
Rhubarb is an underrated member of the produce world.
It is high in fiber and vitamins K, C, and A. The flavor is very tart and might not sound appealing in a dessert. But when you pair it with strawberries and our Spring Honey, it bakes up magically! Consequently, it's also an ideal time for farm-to-table eating.
Have I ever cooked with Rhubarb before? Not me. But this was delicious, easy, and good.
Rhubarb can be found at farmers' markets, local grocery stores, and even your neighbor's garden. Harvested in spring and autumn, this delicacy will surprise you and your family as it contributes to everyone's good health.
When Rhubarb grows in the garden, it’s so beautiful, boasting a huge leafy presence. When you cook with it, you use only the stalk. The leaf is poisonous and should not be ingested. Rhubarb stalks will turn a beautiful blush-red color, but that doesn't indicate ripeness. You can tell how ripe it is by the size of the stalk. When the stalks are about 10 inches long, they're ready to be harvested. Larger stalks will be tough, so don't pick those.
My friend Joyce is always working on cutting back on sugar, cutting out gluten, and adding fruits and veggies to every meal and this is her recipe. This dessert is good for you and easy to make. Plus, as an added bonus, the leftovers are GREAT on top of greek yogurt the next morning!
This recipe pairs perfectly with our Spring Honey.
Make Strawberry Rhubarb Crisp Yours
A recipe is not truly perfect until you’ve added your touch to it; we encourage you to play with your sweets. Call your inner pastry chef to come out and play and change up this recipe. Here are some ideas to spruce up this strawberry rhubarb crisp:
- Mix in a tablespoon of your favorite nut butter
- Replace the butter with coconut oil
- Use another seasonal berry or combine strawberries, raspberries, and blueberries
- Use different nuts or combination of nuts
- Add a tablespoon of freshly squeezed lemon juice to the fruit.
How to Make Gluten-Free Strawberry Rhubarb Crisp with Honey
- Preheat oven to 375 Degrees
- For the filling: evenly distribute berries and Rhubarb in a flat, shallow baking dish or pie plate. Drizzle with honey and sprinkle with orange zest.
- For the topping: Mix butter, sugar, salt, cinnamon, and 1/3 cup oats in a food processor until butter is evenly mixed. Try not to over-process, it should be crumbly.
- Add the next 1/2 cup oats and pecans, and slowly pulse about ten times until chunky.
- Bake at 375 degrees for about 20 minutes.
- Reduce to 350 degrees and bake for ten more minutes.
- Keep an eye on the crumble topping; pecans can easily burn.
- Serve with a scoop of coconut milk ice cream.
Important to note to stay clear of eating the leaf as it is poisonous.
Looking for other amazing recipes with Strawberries?
- Try our Honey Strawberry Jam
- Another lovely option is Strawberry Scones
- Full round-up of Strawberry Recipes from our test kitchen
We hope you enjoyed learning about making strawberry rhubarb crisp! Imagine the aromas of baking strawberries and rhubarb filled the kitchen, while guests marvel at this summery delight. It’s something that’s sure to be a hit for many occasions and can even bring people closer together as they make it. Best of all, with only a few simple ingredients needed, this recipe is easy to put together for any level chef! Let’s not forget the flavor, though – sweet tartness of strawberries paired with slightly tart rhubarb makes our taste buds swoon. So don't wait, grab your apron and get in the kitchen today – there's no better time to start creating lasting memories with this delicious dessert! And if you decide to try making this recipe, don't forget to share a snapshot with us using #beeinspired on Instagram - we can't wait to see it!
Gluten-Free Strawberry Rhubarb Crumble
Our Gluten-Free Strawberry and Rhubarb Crisp is a treat that won't leave you feeling guilty!
- 4 c rhubarb stalks cut into 1″ pieces
- 4 c strawberries cleaned, hulled and cut in half
- 1 tbsp. orange zest
- 3 tbsp. Waxing Kara Honey
- 3 tbsp. unsalted butter
- 3 tbsp. coconut sugar
- 1 pinch sea salt
- 1 tsp. cinnamon
- 1/3 c rolled oats (gluten-free)
- 1/2 c rolled oats (gluten-free)
- 1 c pecans
Preheat oven to 375 Degrees
- For filling: evenly distribute berries and rhubarb in a flat shallow baking dish or pie plate. Drizzle with honey and sprinkle with orange zest.
- For topping: Mix butter, sugar, salt, cinnamon, 1/3 cup oats in food processor until butter is evenly mixed. Try not to over process, should be crumbly.
- Add the next 1/2 cup oats and pecans and slowly pulse about 10 times until chunky.
- Bake at 375 degrees for about 20 minutes. Reduce to 350 degrees and bake 10 more minutes. Keep an eye on the crumble topping, pecans can easily burn.
- Serve with a scoop coconut milk ice cream.
Crumble topping can be made ahead and stored in the refrigerator. You can make the filling with any combination of berries that you desire.
- per serving
- 35 grams
- 5 grams
- 19 grams
- Saturated Fat
- 5 grams
- 16 milligrams
- 27 milligrams
- 489 milligrams
- 7 grams
- 17 grams
- Vitamin C
- 66 milligrams
- 117 milligrams
- 2 milligrams