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Rhubarb Crisp with Strawberries

Rhubarb Crisp with Strawberries

If you love baking rhubarb recipes for dessert, you must try this Rhubarb Crisp with Strawberries.

My rhubarb crisp recipe is based on a strawberry rhubarb crisp from Little Bit of Everything. I created this gluten free rhubarb crisp as part of a recipe challenge where we recreate other blogger’s recipes.

I love a good rhubarb crisp and recall having an incredible one at my sister’s friends house. At the time, I was pregnant with my daughter, Lucie. I felt lousy and just about all foods out me.

The rhubarb crisp served at my sister’s baby shower was so good that another pregnant woman and I ate several bowls. It was life saving!

Ever since that time, I’ve wanted to make a rhubarb crisp recipe. When I saw the one from a Tiny Bit of Everything that Julie adapted from Food & Wine, I had to try it!

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Building a gluten free rhubarb crisp with berries

Creating the Rhubarb Crisp with Strawberries gluten free was easy to perform.

First, I used an all purpose gluten free flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. I love this product because it cooks up like regular flour.

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Check out my  Best Gluten Free Products List
to find more of my favorite gluten free baking products!

I also used gluten free quick cooking oats. While oats are naturally gluten free, not all oats are certified to be gluten free as a result of cross-contamination difficulties either in the growing fields, during shipping or while being processed.

Rhubarb Crisp with Strawberries

Making low sugar rhubarb crisp

Rhubarb can be bitter, which is the reason why it’s paired with sweet fruits like strawberries. And that’s why rhubarb recipes feature oodles of sugar.

Attempting to cut back on the sugar, I added some pineapple. I just did it for fun because I had leftover lemon from making pancakes that morning.

My kids allegedly hate pineapple, so as soon as they raved how good the rhubarb crisp was, I’m told them it had pineapple in it. They were shocked!

Honestly, what kind of child hates pineapple?

I also used natural, no calorie Swerve Sweetener and molasses in the crisp rather than brown sugar.

However, you can use powered monk fruit sweetener instead of the Swerve. Or attempt Splenda Brown Sugar Blend instead of both. All are excellent products.

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Making a dairy free strawberry rhubarb crisp recipe

To create the Strawberry Rhubarb Crisp dairy free, I used a dairy free or vegan buttery spread like Earth Balance.

Finally, you must serve the crisp warm with a scoop of vanilla ice cream. It elevates the dessert to the sublime. Serve it with a spoonful of your favorite coconut or soy vanilla frozen”ice cream.”

Rhubarb Crisp with Strawberries

Rhubarb Crisp with Strawberries


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 bits
  • 3 tbsp cornstarch or rice starch
  • 2 tsp 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 tbsp canola oil
  • 1 1/2 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 tsp 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.
  2. In a larger bowl, toss the strawberries with the rest 1/2 Swerve Sweetener. Let stand for 10 minutes, stirring occasionally.
  3. With a slotted spoon, transfer the rhubarb and pineapple to the skillet. Discard any juice.
  4. Add the cornstarch (or rice starch), lemon juice and vanilla into the fruit and stir well.

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 sew 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 allow 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

Originally published on May 12, 2014. Updated with new pictures and information.


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