Make sweet-tart Strawberry Rhubarb Crisp as typically as attainable throughout rhubarb’s quick rising season. This simple, gluten-free dessert recipe is traditional, cozy, and actually irresistible. Made in 1-bowl with fridge and pantry staples.
Observe from Kristin
Right here within the Midwest, people have a big-time attachment to rhubarb. Yard-garden hauls are even offered on Fb! I grew up reluctantly consuming my Mother’s strawberry-rhubarb pie as a result of I’m barely rhubarb-averse, although my Strawberry Rhubarb Crisp is the exception. It’s the one rhubarb recipe I genuinely love and make on repeat every spring. What can I say, strawberries + a crisp topping can actually rework a vegetable! This dessert is the proper stability of candy and tart, and old style in the very best approach. I can’t wait so that you can attempt it.
Gluten Free Strawberry Rhubarb Crisp
Rhubarb is likely one of the first indicators of spring within the Midwest, popping up at Farmer’s Markets and in yard gardens lengthy earlier than most native produce arrives in June and past.
The one drawback? It disappears simply as quick.
That stated, rhubarb season is brief, and my Strawberry Rhubarb Crisp is extremely scrumptious. I like to recommend you make this 1-bowl dessert as typically as attainable over the subsequent few weeks. Simply have a look at that shade!
Finest Dessert for Rhubarb Season
Many individuals within the Midwest dip recent rhubarb stalks into bowls of sugar and eat it like celery, however I’ve to admit that even the scent of recent rhubarb isn’t one thing I take pleasure in.
Bake it with juicy strawberries, granulated sugar, vanilla extract, and a golden-brown oat topping although, and it utterly – actually, sort of magically? – transforms.
Did You Know?
The colour of a rhubarb stalk doesn’t point out its sweetness or ripeness. Whether or not it’s purple or inexperienced, the colour is a sign of the rhubarb selection and rising circumstances.
Primary Substances Wanted
In addition to rhubarb, the remainder of the substances for this recipe are fridge and pantry staples. Snag…
- Rhubarb: go for thinner stalks if attainable, although you’ll be able to slice wider stalks in half lengthwise earlier than chopping.
- Strawberries: trimmed then chopped.
- Gluten-free baking flour: to thicken the juices from the rhubarb and strawberries. You need to use all-purpose flour in case you’re not gluten free.
- Granulated sugar: I exploit the least quantity attainable to chop down on rhubarb’s pure sourness, with out making the dessert overly candy.
- Vanilla extract: provides coziness to the scent and taste of the dish.
- Old style oats: type the bottom of the crisp topping. Select licensed gluten-free oats if GF.
- Brown sugar: sweetens the crisp topping.
- Almond flour + sliced almonds: add welcome texture in opposition to the softer rhubarb + strawberry filling.
- Butter: common or vegan butter provides taste and helps brown the crisp topping.
Serve
Strawberry Rhubarb Crisp is the dessert you bake on a summer season afternoon, then take pleasure in whereas nonetheless heat with chilly vanilla ice cream or whipped cream after dinner.
That stated, we prefer it heat or room temperature, and even utterly cool. Retailer leftovers within the fridge then reheat briefly within the microwave if desired.
Regardless of the way you eat it, you’ll be tickled pink over how scrumptious this simple summer season dessert is!
Attempt Gluten Free Apple Crisp
Make Strawberry Rhubarb Crisp
Step 1: Chop recent strawberries and rhubarb.
Begin by chopping recent rhubarb that’s been cleaned and dried into 1/4″ thick slices. Add to a big mixing bowl with chopped recent strawberries.
I like to chop small strawberries into quarters, medium strawberries into sixths, giant strawberries into eighths, and so forth. Equally, in case your rhubarb stalks are very large, slice them in half lengthwise earlier than chopping.
Rhubarb Freezing Tip
Rhubarb freezes effectively for as much as 1 12 months. Slice then place inside a Ziploc freezer bag and freeze flat. Thaw within the fridge inside a colander over a bowl to catch any extra liquid.
To the combination, add granulated sugar, gluten-free flour (no matter you prepare dinner and bake with), and vanilla extract, then combine together with your fingertips or fold with a spatula to mix.
Scoop the combination right into a nonstick sprayed 8×8″ or 9×6″ baking dish then put aside.
Step 2: Make the crisp topping.
This oat + almond topping is my favourite pairing with softer fruits and berries like blueberries, peaches, and strawberries as a result of it provides crispy, crunchy texture.
To the blending bowl, add old style oats, brown sugar, almond flour, sliced almonds, cinnamon, and a pinch of salt, then stir with a fork or use your fingertips to mix.
Subsequent, add chilly, cubed butter then use your fingertips or a pastry cutter to chop the butter into the dry substances till the combination types a crumbly texture.
Step 3: Bake the crisp.
Unfold the crisp topping evenly over the strawberry-rhubarb combination then bake for 35-40 minutes, rotating the pan midway via, or till the crisp topping is deep golden brown, and the strawberries and rhubarb are bubbly.
Baking Tip
If the crisp topping is browning on the midway mark, loosely place a bit of foil on prime and proceed baking. Take away the foil for the final 5 minutes of baking time.
Step 4: Cool.
It’s powerful, however Strawberry Rhubarb Crisp tastes greatest after cooling for no less than half-hour to an hour.
Scoop into bowls then pair with vanilla ice cream, home made whipped cream, or just take pleasure in as is. I hope you’re keen on each chunk of this candy, springy dessert. Get pleasure from!
Extra Candy and Springy Desserts
For the crisp topping:
- 3/4 cup gluten-free quaint oats
- 1/2 cup brown sugar
- 1/4 cup + 2 Tablespoons finely-ground almond flour
- 1/4 cup sliced almonds
- 1 teaspoon cinnamon
- pinch salt
- 6 Tablespoons chilly butter or vegan butter, minimize into 1/4″ cubes
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Preheat the oven to 350 levels then spray a medium-sized baking dish, like a 6×9″ or 8×8”, with nonstick spray and put aside.
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To a big mixing bowl add the rhubarb, strawberries, granulated sugar, gluten-free flour mix, and vanilla extract then toss together with your fingertips or fold with a spatula to mix. Pour the combination into the ready baking dish.
For the Crisp Topping:
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To the identical mixing bowl add the oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt then stir with a fork or your fingertips to mix. Add the cubed butter then use a pastry cutter or your fingertips to include the butter till the consistency is sort of a crumbly paste. Crumble the topping combination evenly over the strawberry-rhubarb combination.
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Bake for 35-40 minutes or till the topping is deep golden brown (although not overly-browned as it could actually style burnt) and the strawberry-rhubarb combination is effervescent, rotating the baking dish 180 levels midway via. Observe: If the crisp topping is already browning on the midway mark, loosely place a bit of foil on prime then proceed baking. Take away the foil for the final 5 minutes of baking to make sure the crisp turns into deep golden brown.
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Let the crisp cool till heat or room temperature (the juices will thicken because it cools) then scoop into bowls and serve with ice cream or whipped cream, if desired.
Energy: 364kcal, Carbohydrates: 50g, Protein: 5g, Fats: 18g, Saturated Fats: 8g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 0.5g, Ldl cholesterol: 30mg, Sodium: 99mg, Potassium: 387mg, Fiber: 5g, Sugar: 34g, Vitamin A: 422IU, Vitamin C: 49mg, Calcium: 119mg, Iron: 2mg
Dietary values are estimates solely. Please learn our full diet data disclaimer.
Photos by Ashley McLaughlin
