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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! Enjoy savoring the flavors of this delightful dessert. 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! Don't forget to buy the freshest ingredients to make this recipe even more special.
Strawberry Rhubarb: Why 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, which was created through a unique process involving honeybees, it bakes up magically! Using natural honey enhances the flavor and brings out the best in the ingredients. For best results, follow the recipe instructions carefully. Honey produced by the honey bee offers numerous therapeutic benefits, including wound healing, antibacterial properties, and anti-inflammatory effects. 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 amazing.
Fresh 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. Maintaining positivity while enjoying healthy foods like rhubarb and honey is essential for overall well-being. Honey consumption has quite a bit of health benefits, including its use in folk medicine to treat inflammation, cough, and fever, its potential to reduce asthma-related symptoms, and its neuroprotective effects.
Strawberry rhubarb pie is a popular springtime dessert, known for its delightful flavor combination of strawberries and rhubarb. The tartness of rhubarb pairs perfectly with the sweetness of strawberries, creating a unique and delicious taste experience.
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 sugars, 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! Even those with a disability can enjoy the health benefits of this dessert.
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 and other ingredients to add to help spruce up this strawberry rhubarb crisp:
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Mix in a tablespoon of your favorite nut butter
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Replace the butter with coconut oil
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Use another seasonal berry or combine strawberries, raspberries, and blueberries for a yummy fruit mixture!
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Use different nuts or combination of nuts
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Add a tablespoon of freshly squeezed lemon juice to the fruit
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Add a tablespoon of orange juice to the filling to enhance the flavors.
How to Make Gluten-Free Strawberry Rhubarb Crisp with Fresh Strawberries, Honey, and Coconut Oil
- Preheat oven to 375 Degrees
- For the filling: evenly distribute the berries and Rhubarb in a flat, shallow baking dish or pie plate. Once evenly distributed, drizzle with natural 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.
- Let the dessert cool to avoid leaving any residue on serving dishes.
- Serve with a scoop of coconut milk ice cream. Drizzle with Mixed Berry Honey for added sweetness.
*Alternatively, you can use a flaky and buttery pie crust as a base instead of the crisp topping for a different texture and flavor, making the most tasty strawberry rhubarb pie!
Important to note to stay clear of eating the leaf as it is poisonous.
Looking for other amazing recipes with Strawberries?
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Try our Honey Strawberry Jam
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Another lovely option is Strawberry Scones
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Full round-up of Strawberry Recipes from our test kitchen
