There’s a short window every spring when strawberries and rhubarb show up at the same time, and that overlap is the whole reason this gluten-free strawberry rhubarb crisp exists. Sweet, juicy berries soften the sharp, tart edge of rhubarb, and a drizzle of honey ties the two together. The topping bakes into a golden, crumbly layer of oats and toasted pecans. It comes together fast, and it’s the kind of dessert that fills the kitchen with the smell of baking fruit while everyone hovers nearby waiting for it to cool.
This one’s easy enough for a weeknight and pretty enough to set out after a backyard barbecue. Grab the freshest strawberries and rhubarb you can find, since this is a recipe where the produce really does the heavy lifting. Let’s get baking.
Why Rhubarb Deserves a Spot in Your Spring Baking
Rhubarb doesn’t get much love on its own, and that’s fair: raw, it’s mouth-puckeringly tart and not exactly a snack you’d reach for. But that tartness is exactly what makes it shine in a dessert. Paired with sweet strawberries and our Spring Honey, it transforms into something balanced and bright. The honey adds a soft floral sweetness that rounds out the sharp edges, and a little goes a long way. If you’re new to baking with honey, this is a forgiving place to start.
Never cooked with rhubarb before? Neither had we, until this recipe.
You can find fresh rhubarb at farmers’ markets, local grocery stores, and probably your neighbor’s garden if they grow it. It’s harvested in spring and again in autumn, so you get two shots at it each year. If you’re curious about swapping honey in for refined sugar in your other baking, our guide to substituting honey for sugar walks through how to adjust.
Strawberry rhubarb pie may be the more famous springtime dessert, but a crisp is faster, more forgiving, and just as satisfying. The tart rhubarb and sweet strawberries do all the work; you just have to not overthink the topping.
One thing worth knowing if you’re harvesting your own: rhubarb is gorgeous in the garden, with big leafy tops, but you only ever cook with the stalk. The leaves are toxic and should never be eaten. The stalks turn a pretty blush-red as they grow, though color isn’t how you judge ripeness. Size is the giveaway: when stalks reach about 10 inches long, they’re ready. Anything much bigger tends to get tough and stringy, so leave those.
This recipe comes from Kara’s friend Joyce, who’s always tinkering with ways to cut back on refined sugar, skip gluten, and work more fruit and vegetables into everyday meals. The leftovers, by the way, are excellent spooned over Greek yogurt the next morning.
This recipe pairs perfectly with our Spring Honey.
Make This Strawberry Rhubarb Crisp Your Own
A recipe isn’t really yours until you’ve put your own spin on it. Here are a few easy ways to change up this crisp:
- Stir a tablespoon of your favorite nut butter into the topping.
- Swap the butter for coconut oil to keep it dairy-free.
- Use another seasonal berry, or mix strawberries, raspberries, and blueberries together.
- Try a different nut, or a blend, in place of the pecans.
- Add a tablespoon of fresh lemon juice to the fruit for extra brightness.
- Add a tablespoon of orange juice to the filling to deepen the flavor.
How to Make Gluten-Free Strawberry Rhubarb Crisp with Honey
The full ingredient list and step-by-step instructions are in the recipe card below. Here’s the short version so you know what you’re getting into:
- Preheat the oven to 375°F.
- Spread the strawberries and rhubarb evenly in a shallow baking dish, then drizzle with honey and sprinkle with orange zest.
- Pulse the butter, coconut sugar, salt, cinnamon, and the first measure of oats in a food processor until just crumbly. Don’t over-process.
- Add the remaining oats and the pecans, and pulse about ten times until chunky.
- Scatter the topping over the fruit and bake at 375°F for about 20 minutes.
- Reduce to 350°F and bake about 10 minutes more, keeping an eye on the topping since pecans can burn quickly.
- Let it cool, then serve with a scoop of coconut milk ice cream. A drizzle of Mixed Berry Honey on top is never a bad idea.
Prefer a pie? You can use a buttery crust as the base instead of the crisp topping for a different texture.
A quick safety note: never eat rhubarb leaves. Only the stalks are edible.
Looking for more ways to use spring strawberries?
- Spread some Honey Strawberry Jam on your morning toast.
- Bake a batch of Honey Strawberry Scones for brunch.
- Browse our full round-up of strawberry recipes from the test kitchen.
That’s all there is to it. A handful of simple ingredients, one baking dish, and the sweet-tart flavor of strawberries and rhubarb that says spring better than just about anything. If you bake it, share a photo with us using #beeinspired on Instagram. We’d love to see it.
FAQs About Strawberry Rhubarb Crisp
What is the difference between a crisp and a crumble?
The main difference is the topping. A crisp includes oats, which toast up into a golden, nubbly layer, while a crumble has a more buttery, streusel-like topping without oats. This recipe uses oats, so it’s technically a crisp, though the two names are often used interchangeably.
Can I use frozen strawberries and rhubarb?
Yes. Frozen fruit works well in a crisp. Thaw it first and drain off any extra liquid so the filling doesn’t turn watery. You may want to add an extra teaspoon of cornstarch or a little more cooking time to help it set.
How do I keep the topping crisp instead of soggy?
Let the crisp cool for at least 15 to 20 minutes before serving so the filling can set. Store leftovers loosely covered rather than airtight, and reheat in the oven rather than the microwave to bring back the crunch.
Is rhubarb safe to eat?
The stalks are perfectly safe and are the only part you cook with. The leaves are toxic and should never be eaten, so trim and discard them before cooking.
Can I make this crisp dairy-free?
Yes. Swap the butter for coconut oil in the topping and serve it with coconut milk ice cream instead of dairy ice cream.
