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

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.

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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.

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!

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.

Frequently Asked Questions (FAQ)

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.

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