Strawberry Rhubarb Crisp {Gluten Free}

It’s rhubarb season here in Pennsylvania, and you know what that means: Strawberry Rhubarb Crisp!  At least, that’s what it means in my house.

Last week I stopped by my favorite organic farm stand and picked up 4 quarts of organic homegrown strawberries and a bunch of local organic rhubarb, and I came home and made a gluten-free strawberry rhubarb crisp.

strawberry rhubarb crisp gluten free

First, I gathered my ingredients.

And then I washed and chopped the rhubarb into 1-inch pieces.  If you’ve never eaten rhubarb before, don’t be tempted to try it raw.  Just trust me on this one.

I hulled and sliced the strawberries and added the sugar, cornstarch, lemon juice, and salt.  Oh, and the rhubarb.

Then I carefully stirred it all together and poured it into a baking pan.

Okay, so that part’s done.  Next comes the topping.

I put the topping ingredients into my food processor, gave it a whirl (or a few pulses) and voila!  Crumb topping.

(If you don’t have a food processor, you can cut the butter into the flour mixture like you do with a pie crust.)

Now, just sprinkle it on top of the rhubarb concoction, and pop it in the oven at 425 for 35-40 minutes.

And there you have it!  Strawberry Rhubarb Crisp.

Strawberry Rhubarb Crisp
Recipe Type: Dessert
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 8
A most delicious springtime pie made into a gluten-free crisp!
Ingredients
  • 1 or 2 quarts strawberries, hulled and sliced
  • 1 lb rhubarb, washed and sliced
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 heaping cup of rolled oats (I use Bob’s Red Mill Gluten Free Rolled Oats)
  • 3/4 cup brown sugar (I use Sucanat)
  • 3/4 cup brown rice flour or gluten-free all purpose flour
  • 1-1/2 sticks cold butter, diced
Instructions
  1. Combine the strawberries, rhubarb, 1 cup sugar, cornstarch, lemon juice and a pinch of salt in a medium baking dish.
  2. Then in a food processor, combine the rolled oats, brown sugar, flour and butter.
  3. Pulse unti just mixed — butter should be the size of peas.
  4. Sprinkle on top of fruit filling.
  5. Bake for 35-50 minutes at 425 degrees.
  6. Serve warm with ice cream or whipped cream.