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A freshly baked strawberry rhubarb crisp topped with ice cream and fresh strawberries.

Strawberry Rhubarb Crisp Recipe | Gluten-Free

  • Author: Rachel Steenland
  • Total Time: 60 to 75 minutes
  • Yield: 8 servings 1x


A delicious strawberry rhubarb crisp recipe that makes the ultimate comfort food! Plus, learn the secret to creating perfect crisp and crumble toppings.



Strawberry & Rhubarb Filling 

  • 4 cups strawberries (fresh or frozen), trim and cut large strawberries in half*
  • 4 cups fresh rhubarb (around 4 to 5 stalks), trim and cut into 2 inch / 5cm lengths*
  • 1/2 cup organic brown sugar
  • 2 tablespoons arrowroot starch
  • Zest of half an orange


Crisp Topping

  • 1 cup gluten-free rolled oats
  • 1 stick (4oz / 113grams) vegan buttery spread, melted
  • 1/2 cup raw almonds, roughly chopped
  • 1/2 cup organic brown sugar
  • 1/2 cup all purpose flour or gluten-free flour
  • 1/4 cup almond flour
  • Zest of half an orange


  1. Preheat the oven to 375F/190C.
  2. Into a large bowl, add the strawberry and rhubarb filling ingredients. Stir well to combine.
  3. Pour mixture into an 12 inches x 9 inches / 30cm x 23 cm overproof dish. Smooth over the mixture and fill in any holes (you want the crisp topping to sit on top of the filling, not wander down the holes/sides).
  4. Into a medium size bowl, add the crisp topping ingredients. Stir well to combine. Cover the strawberry and rhubarb filling with the crisp topping mixture.
  5. Bake  for 45 to 60 minutes until crumble topping has turned golden brown and the fruit has started to bubble up the side of the dish.
  6. Remove from the oven and allow to cool for around 10 minutes (the fruit will be super hot!). Serve warm with a dollop of vegan vanilla ice cream. Enjoy!


  • *Avoid the temptation to cut the strawberries and rhubarb into smaller pieces. The fruit will break down during the baking process and go jammy and delicious. 
  • Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide. 
  • Prep Time: 15 minutes
  • Cook Time: 45 to 60 minutes


  • Serving Size:
  • Calories: 316
  • Sugar: 22.2 g
  • Sodium: 100.2 mg
  • Fat: 13.2 g
  • Carbohydrates: 42.6 g
  • Fiber: 4.7 g
  • Protein: 4.9 g
  • Cholesterol: 0 mg

Keywords: strawberry rhubarb, rhubarb recipe, crumble topping, crisp recipe, rhubarb recipe, vegan recipes, vegan dessert recipes, gluten-free vegan