Gluten Free Strawberry Rhubarb Crisp

Easy to make Gluten Free Strawberry Rhubarb Crisp recipe at This Mama Cooks! On a Diet

This month’s Secret Recipe Club assignment was Little Bit of Everything. Julie is from Omaha, Nebraska and features terrific recipes from her cookbook collection, so it was hard to pick just one. Frankly, her Dr. Pepper Flank Steak and Grilled Chicken with Cherry Sauce (which I would have made with pork, since my son hates chicken) were really tempting, but I wasn’t in the mood to grill this week.

Instead, I decided to try to create a gluten free version of her Strawberry Rhubarb Crisp. I love rhubarb crisps and remember having an amazing one at my sister’s friends house. At the time, I was pregnant with Lucie and everything grossed me out and I felt lousy. The rhubarb dessert was served at my sister’s baby shower and another pregnant woman and I ate several bowls – it was that good!

Ever since then, I've been passionate about strawberry rhubarb crisp desserts, but never cooked one at home. So when I saw Julie’s recipe, adapted from one at Food & Wine, I had to make it!

Need a dessert that's gluten free, dairy free, sugar free and/or vegan? Try this Strawberry Rhubarb Crisp recipe at This Mama Cooks! On a Diet

Making Strawberry Rhubarb Crisp gluten free, sugar free, and dairy

This recipe for strawberry rhubarb crisp was easy to turn into a gluten free dessert. I used an all purpose gluten free flour instead of regular flour. I also used gluten free quick cooking oats. To make the Strawberry Rhubarb Crisp dairy free, use a dairy free or vegan buttery spread, such as Earth Balance. Finally, I used Swerve Sweetener and molasses in the crisp instead of brown sugar.

The only other change to Julie’s recipe was adding some pineapple. I just did it for fun because I had some leftover pineapple from making pancakes that morning. My kids supposedly hate pineapple, so after they rave how good the crisp was, I’m going to tell them it had pineapple in it. Honestly, what kind of child hates pineapple?

Finally, you must serve the crisp warm with a scoop of vanilla ice cream. Since I’m dairy free, I had it with a scoop of So Delicious Coconut Milk No Sugar Added Vanilla Bean. The crisp is good on its own, but the scoop of melting ice cream makes it amazing!

Easy to make Gluten Free Strawberry Rhubarb Crisp recipe at This Mama Cooks! On a Diet

Gluten Free Strawberry Rhubarb Crisp

Adapted from Little Bit of Everything


For filling:

  • 2 pounds rhubarb stalks, sliced into 1/2 inch pieces
  • 1/3 cup crushed pineapple
  • 1 1/4 cups Swerve Sweetener, divided
  • 1 pound strawberries, hulled, quartered and cut into 1/2 inch pieces
  • 3 tablespoons cornstarch or rice starch
  • 2 teaspoons lemon juice
  • 2 teaspoons gluten free pure vanilla extract

For topping:

  • 1/2 cup buttery spread, softened
  • 1 1/4 cups Swerve Sweetener
  • 1/4 cup unsulfured molasses
  • 1 1/2 cups all-purpose gluten free flour
  • 1 1/4 cups quick-cooking gluten free oats
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt


  1. Preheat the oven to 375 degrees F.

For filling:

  1. In a bowl, toss the rhubarb and pineapple with 3/4 cup of the Swerve Sweetener. Let stand for 15 minutes, stirring occasionally.
  2. In a larger bowl, toss the strawberries with the remaining 1/2 Swerve Sweetener. Let stand for 10 minutes, stirring occasionally.
  3. Using a slotted spoon, transfer the rhubarb and pineapple to the strawberry bowl. Discard any juice.
  4. Add the cornstarch (or rice starch), lemon juice and vanilla to the fruit and stir well. Transfer fruit mixture to a 9-by-13-inch baking dish.

For topping:

  1. Combine topping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  2. Sprinkle the topping evenly over the filling. Do not pat down, but let topping rest loosely over fruit layer.
  3. Bake for 30 minutes. Reduce the oven temperature to 325 degrees F and continue baking for 30 minutes longer or until the fruit filling is bubbling and the topping is nicely browned.
  4. Remove from oven and let the crisp rest for 15 minutes before serving. Serve with vanilla ice cream.
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Servings: Serves 8 to 10
  • Serving size: 1/8 to 1/10 of recipe

19 thoughts on “Gluten Free Strawberry Rhubarb Crisp

  1. CJ Huang

    I love how you snuck in the pineapple! Sometimes I’ll sneak in something, and then after my husband tells me how much he liked it, I’ll tell him the “secret” ingredient. 😛

  2. Julie

    Nice that you made this gluten free. I have other recipes for rhubarb desserts that add pineapple. Great addition. Thanks!!!

  3. LyndaS

    Yum! I don’t see rhubarb often in my local stores. My mom grew up in the North and always loved having it. Your crisp looks delicious.

  4. Chaya

    I am glad you turned Julie’s dish into a gluten free one. My husband will appreciate the strawberry rhubarb crisp. He loves crisps and i usually make apple. This will be a treat.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating: 5 4 3 2 1