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Strawberry Rhubarb Crisp

Rhubarb season is in full swing around here! I decided that the first thing I would bake this year is this strawberry rhubarb crisp recipe and I'm sharing it below if you need a new rhubarb recipe to try!

Course Dessert
Cuisine American
Keyword Gluten Free, Rhubarb Crisp, Vegan
Prep Time 15 minutes
Cook Time 1 hour


  • 2 cups rhubarb chopped into 1/2 inch pieces
  • 2 cups sliced strawberries fresh or frozen
  • 1 peeled, sliced apple optional: if baking dish isn't quite full enough
  • 2 tbsp corn starch
  • 2 tbsp white sugar first amount for filling
  • 1.5 cup oats
  • 1 cup gluten-free flour blend such as bob's red mill
  • 1 tsp cinnamon
  • 1/4 cup white sugar second amount for topping
  • 1/2 cup melted butter


  1. Fill your baking dish with the sliced fruit until it's about 3/4 full. If it looks full enough with just the strawberries and rhubarb, leave it. If it looks like it could use a bit more fruit and you've used up all your rhubarb and strawberries, top it up with a sliced apple or two.

  2. Toss the fruit right in the baking dish with the cornstarch and the first amount of sugar.

  3. In a separate bowl, mix together the topping ingredients. Combine the oats, flour blend, cinnamon, and melted butter. Keep mixing until all the dry ingredients are buttered.

  4. Sprinkle the topping over the fruit in the baking dish. Bake for about an hour at 350 degrees or until the filling is bubbly and the topping is starting to brown lightly. Serve with coconut whipped cream or plant-based ice cream!