Strawberry Rhubarb Crisp (Gluten Free & Vegan Friendly) – This gorgeous strawberry rhubarb crisp is the perfect blend of tart and sweet. With bright color and even better flavor, it’s the perfect sweet treat!
So, I have a crush on strawberry rhubarb things. Like, a big one.
It’s one of those classic combinations for me, kind of like my thing with chocolate and cherries (see this smoothie or these energy bites), or my undying love for chocolate and berries (ahem–this tart) or lemon and berries (muffins, cake, you name it).
Strawberries and rhubarb are a match made in heaven. The tartness from the rhubarb pairs so beautifully with the melting sweetness of the strawberries and the color (THE COLOR!) is so pretty.
Top all that bright, beautiful goodness with a delicious crispy crumble topping, and it’s basically a spring match made in heaven.
I LOVE that you can use fresh or frozen fruit (or a combination!) here with amazing results. Rhubarb has a relatively short fresh season (usually in the March-May window, but just for a few weeks), so it’s sometimes helpful to keep your eyes open for frozen. I can get frozen rhubarb from Sprouts year round, and pair it with fresh or frozen strawberries (whichever is on sale or in season!).
This is one of those awesome flexible recipes that you can adapt a lot of different ways. You can use coconut oil and agave for a vegan option, or swap in butter, ghee, or vegan butter for the fat. You can make an all gluten free crisp topping, or not. I love that it’s easy and looks so beautiful when it’s finished.
I don’t want to tell you how to live your live, but a little dollop or whipped coconut cream or ice cream on top really makes this sing!
Notes on Strawberry Rhubarb Crisp
Let’s Talk Oats. If you’re gluten free, it’s important you use certified gluten free oats for this recipe. If not, you can use any brand you like, just be sure they’re rolled/old-fashioned and not quick-cooking or steel-cut.
Tips for using frozen fruit. Since you’ll be mixing the frozen fruit with cornstarch/arrowroot, some honey and juice, you want the fruit to be soft enough to stir. (Otherwise, the honey will just seize up like a lump and won’t blend in.) Just let the frozen fruit sit out for a few minutes to soften (or pop it in the microwave for a bit just to soften slightly). This will help you as you mix the filling ingredients.
Aren’t gluten free? No problem. You can still use the almond flour, or you can swap in white flour instead of the almond flour if you prefer.
Can’t do citrus? You can add a few tablespoons of apple juice instead. The juice adds just a little brightness and sweetness. While I prefer the brightness of citrus, apple juice will also do the job.
Want to turn this into a pie? Just tuck this filling into a pie crust (like this gluten free one or this traditional one), sprinkle with the crumble topping, and bake at 350 degrees for 50-60 minutes, or until the crust is golden around the edges and the filling is bubbling.
Love This? You Might Also Love…
- Triple Berry Crumble Pie (Gluten Free & Vegan)
- Peach Berry Crisp (Gluten Free & Vegan)
- Cider Caramel Apple Crisp (Gluten Free & Vegan)