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Gluten-Free Strawberry Rhubarb Crisp (Paleo, vegan option)

May 9, 2020 · 10 Comments

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Gluten-Free Strawberry Rhubarb Crisp in a pie dish and some topped with vanilla ice cream in a bowl.
Gluten-Free Strawberry Rhubarb Crisp in a pie dish and some topped with vanilla ice cream in a bowl.

This Gluten-Free Strawberry Rhubarb Crisp is the perfect way to kick off warm weather season!

Juicy berries and tart rhubarb are covered by a crisp, thick, nutty topping. Serve it with warm with vanilla ice cream for dessert.

Or hey, serve it with yogurt for breakfast.

Plus it’s also grain-free, dairy-free, refined sugar-free, Paleo and can be vegan.

This post, recipe and photos were updated on June 27, 2024.

Healthy strawberry rhubarb crisp in a bowl topped with vanilla ice cream, next to a napkin, spoon, strawberries and stalks of raw rhubarb.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

A crisp always seems cozy and comforting somehow, even if it’s made in the summer.

And this gluten-free strawberry rhubarb crisp is juicy and bright, bursting with fresh strawberries and tart rhubarb. Adding just a touch of honey to the filling helps create the perfect sweet/tart balance.

And while I love crisps, I hate it when they’re skimpy on the topping. So this crisp comes loaded with a thick, buttery topping studded with sliced almonds.

It’s those sliced almonds, crumbled or chopped, that provides the crisp texture in the topping. Since this recipe is gluten-free and grain-free, we can’t use oatmeal in the topping. So adding sliced almonds is how you make a strawberry rhubarb crisp gluten-free!

And since strawberries are naturally sweet, you don’t need to add a lot of extra sweetener. A touch of honey is just enough.

And to make sure the filling thickens up and isn’t too watery, we’re adding arrowroot flour/starch, which is a grain-free/Paleo alternative to corn starch.

Strawberry rhubarb gluten free crisp in a pie dish on a cooling rack next to strawberries and chunks of raw rhubarb.

What you need for this Gluten-Free Strawberry Rhubarb Crisp

Ingredients:

  • 2 cups diced rhubarb (from about 8-10 oz. rhubarb stalks)
  • 2 cups hulled, diced strawberries (from about 14-16 oz. whole strawberries)
  • 1.5 cups superfine blanched almond flour – Do not use almond meal. I only use Honeyville or Oh! Nuts as they have the best, most consistent texture. This makes a wonderfully buttery topping while retaining the nuts’ fiber, fat and protein.
  • 1 cup palm shortening or coconut oil
  • 1/2 cup coconut sugar – An unrefined sugar with a low glycemic index, this has a delicious brown sugar-y flavor.
  • 1/2 cup sliced almonds – When crumbled by hand or chopped, these provide the crisp texture instead of the oatmeal found in a traditional crisp recipe.
  • 2 tablespoons honey
  • 2 tablespoons arrowroot flour/starch or tapioca flour/starch – These grain-free starches help thicken the juices.
  • 1 teaspoon lemon juice – Helps bring out the fresh flavor of the berries and rhubarb.
  • 3/4 teaspoon fine sea salt, divided

Equipment:

  • A 2.5-3 quart baking dish, such as an 9″ baking dish, or a deep pie dish
  • You can mix the topping one of three ways:
    • A stand mixer with a paddle attachment – I love this KitchenAid stand mixer and this paddle attachment because it scrapes down the sides for you.
    • Instead of a stand mixer, you can also use a large bowl and a pastry cutter. I highly recommend you get a pastry cutter with sturdy sides like this one. The old-fashioned ones have wires that easily spread out and deform.
    • Two knives (see pics below)
  • A large cutting board
  • A paring knife for hulling and cutting the strawberries
  • A chef’s knife for slicing the rhubarb
  • a large mixing bowl
  • a medium mixing bowl or stand mixer bowl
  • Measuring cups and measuring spoons (these are my favorite because they easily fit into spice jars)
  • A regular spoon
  • A small mixing bowl – optional
  • Cooling rack – optional

How to make a Gluten-Free Strawberry Rhubarb Crisp

Luckily, rhubarb strawberry crisp recipes like this are so easy almost anyone can make them:

Step 1

Heat the oven to 375°.

Step 2

In a small bowl or measuring cup, chill the palm shortening or coconut oil in the freezer.

Step 3

Hull and dice the strawberries. Trim and dice the rhubarb.

Step 4

In a large bowl, toss the fruit with the honey, arrowroot, lemon juice and 1/4 teaspoon salt.

Step 5

In a medium mixing bowl or stand mixer bowl, mix together the almond flour, coconut sugar and salt.

Step 6

Use a spoon to add the chilled palm shortening or coconut oil to the dry ingredients in small clumps. Using the stand mixer with a paddle attachment, a large bowl and pastry cutter or two knives (see pics below), blend or slice the fat through the dry ingredients until the mixture becomes the texture of coarse breadcrumbs or dry sand. You can also use your fingers but it’ll get messy!

Using two knives to cut fat into a topping for a fruit crisp in a glass bowl.
Using two knives to cut fat into a topping for a fruit crisp in a glass bowl.
Gluten-free crisp topping in a glass bowl.

Step 7

Roughly chop or crumble by hand the sliced almonds and mix into the topping.

Step 8

Spread the topping evenly over the fruit and bake for 35-40 minutes, until the topping is brown and the juices are bubbling around the edges.

Step 9

Let cool (preferably on a cooling rack) for at least 20 minutes but longer is fine. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature.

Paleo strawberry rhubarb crisp in a bowl topped with vanilla ice cream next to a pie dish of more of the crisp.

Frequently Asked Questions (FAQ)

Can I make substitutions?

What I love about this gluten-free rhubarb strawberry crisp is that it’s so easy to customize!

You can use all strawberries or all rhubarb. If you use all rhubarb, you’ll want to double the sweetener in the filling.

You can also use blueberries, raspberries or chopped peaches instead of either the strawberries, rhubarb or both!

I usually use palm shortening for the topping. It has a great buttery texture while keeping it dairy-free. I also like the topping with coconut oil. I haven’t used ghee for this recipe since it’s a bit more expensive but I think it would work.

You can use any other nuts you like instead of the sliced almonds. Chopped walnuts, hazelnuts or pecans would be especially good.

If you don’t have coconut sugar for the topping, you can use regular brown sugar or white sugar. But then it won’t be refined sugar-free or Paleo.

If you don’t have honey for the filling, you can use coconut sugar or maple syrup. Keep in mind these will slightly change the flavor. You can also use white sugar but then it won’t be refined sugar-free or Paleo.

If you don’t have arrowroot flour/starch or tapioca flour/starch, you can also use cornstarch (but then it won’t be Paleo).

Instead of vanilla ice cream, try pistachio or hazelnut!

Can I make this Gluten-Free Strawberry Rhubarb Crisp ahead of time?

The crisp can be baked, cooled completely and stored in the fridge for up to 3 days. Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.

Can I freeze this Gluten-Free Strawberry Rhubarb Crisp?

The crisp can be tightly wrapped in its own dish, placed in a airtight container or baggie and frozen for up to 1 month. Thaw overnight in the fridge.

Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.

How do I make this recipe vegan?

Replace the honey in the filling with coconut sugar or maple syrup. Keep in mind these will slightly change the flavor. You can also use white sugar but then it won’t be refined sugar free.

Other fruity and summery recipes

For an even easier rhubarb recipe, try this easy rhubarb sauce.

Or you could make these gluten-free strawberry rhubarb muffins.

For another strawberry rhubarb dessert, try my rhubarb ice cream with strawberry sauce.

Prefer a cobbler? Try this gluten-free peach cobbler.

For another gluten-free version of a classic summer dessert, try my Paleo strawberry shortcake.

Healthy strawberry rhubarb crisp in a bowl topped with vanilla ice cream, next to a napkin, spoon, strawberries and stalks of raw rhubarb.

Gluten-Free Strawberry Rhubarb Crisp (Paleo, vegan option)

Don Baiocchi
Juicy berries, tart rhubarb and a thick, crumbly topping make the best strawberry rhubarb crisp, and this one just happens to be gluten-free, grain-free and Paleo! Plus it can easily be made vegan (see notes after the recipe).
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Resting time 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 227 kcal

Ingredients
  

  • 1 cup (8 oz.) palm shortening or coconut oil
  • 2 cups diced rhubarb (from about 8-10 oz. rhubarb stalks)
  • 2 cups hulled, diced strawberries (from about 14-16 oz. whole strawberries)
  • 2 tablespoons honey
  • 2 tablespoons arrowroot flour/starch or tapioca flour/starch
  • 1 teaspoon lemon juice
  • ¾ teaspoon fine sea salt, divided
  • 1½ cups superfine blanched almond flour not almond meal
  • ½ cup coconut sugar
  • ½ cup sliced almonds
  • vanilla ice cream, for serving (dairy-free, if necessary)

Instructions
 

  • Heat the oven to 375°.
  • In a small bowl or measuring cup, chill the palm shortening in the freezer.
  • Hull and dice the strawberries. Trim and dice the rhubarb.
  • In a large bowl, toss together the diced strawberries and rhubarb, honey, arrowroot/tapioca, lemon juice and ¼ teaspoon salt. Pour into an 2½-3 quart (9") baking dish or deep pie dish.
  • In a medium mixing bowl or stand mixer bowl, mix together the almond flour, coconut sugar and salt.
  • Use a spoon to add the chilled palm shortening or coconut oil to the dry mixture in small clumps. Using a stand mixer with the paddle attachment, a large bowl and pastry cutter or two knives, blend or slice the chilled fat through the dry ingredients until the mixture becomes the texture of wet sand. You can also use your fingers but it'll get messy!
  • Roughly chop or crumble by hand the sliced almonds and stir them into the dry ingredients.
  • Evenly distribute the topping over the fruit and bake for 35-40 minutes, until the topping is brown and the juices are bubbling along the edges.
  • Let the crisp rest for at least 20 minutes. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature, topped with (dairy-free) vanilla ice cream, if desired.

Notes

To make this vegan: Replace the honey in the filling with coconut sugar or maple syrup. Keep in mind these will slightly change the flavor. You can also use white sugar but then it won’t be refined sugar-free.
See blog post for more substitutions and variations.
Make ahead
The crisp can be baked, cooled completely and stored in the fridge for up to 3 days. Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.
Freezer info
The crisp can be tightly wrapped in its own dish, placed in a airtight container or baggie and frozen for up to 1 month. Thaw overnight in the fridge.

Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.

Nutrition

Calories: 227kcalCarbohydrates: 25gProtein: 6gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.001gSodium: 240mgPotassium: 189mgFiber: 4gSugar: 15gVitamin A: 36IUVitamin C: 24mgCalcium: 98mgIron: 0.5mg
Keyword gluten free strawberry rhubarb crisp, gluten-free dessert, paleo dessert, paleo strawberry rhubarb crisp, strawberry rhubarb crisp
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Recipes, Sweets almond flour, coconut oil, coconut sugar, fruit, fruit crisp, palm shortening, rhubarb, spring recipe, strawberry, summer dessert, summer recipe, vegan

Reader Interactions

Comments

  1. Anne Lawton says

    May 17, 2020 at 10:27 am

    5 stars
    I love this recipe, so easy to make and full of fresh ingredients!

    Reply
    • Paleo Gluten Free Guy says

      May 19, 2020 at 2:15 pm

      Thanks! Yep, it’s really easy. 🙂

      Reply
  2. Stacey Crawford says

    May 16, 2020 at 1:21 pm

    5 stars
    This is much easier to make than a strawberry rhubarb pie and has all the sweet and tangy taste with a buttery crumble!

    Reply
    • Paleo Gluten Free Guy says

      May 19, 2020 at 2:15 pm

      OMG yes, SO much easier than a pie and I think the crumble topping makes it better. 😉

      Reply
  3. ChihYu says

    May 12, 2020 at 11:31 pm

    5 stars
    I could eat the entire pan! The delicious strawberry rhubarb filling and that amazing crumble are so good!!

    Reply
    • Paleo Gluten Free Guy says

      May 15, 2020 at 11:07 am

      Me too. 😉 Thanks!

      Reply
  4. Daniela says

    May 12, 2020 at 8:46 pm

    If this isn’t drool worthy, I don’t know what is! That crumble got me right in the tastebuds!!! Fantastic recipe

    Reply
    • Paleo Gluten Free Guy says

      May 15, 2020 at 11:06 am

      I hope your tastebuds are OK! 😉

      Reply
  5. Jean Choi says

    May 11, 2020 at 7:31 pm

    5 stars
    Such a fantastic summer recipe! Love any kind of fruit crisps and this one’s a winner.

    Reply
    • Paleo Gluten Free Guy says

      May 12, 2020 at 9:36 am

      Thanks! Me, too. Any crisp is a good crisp. 🙂

      Reply
5 from 4 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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