Rhubarb and Strawberry Crisp (Gluten-Free, Vegan)

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Rhubarb and Strawberry Crisp

I received a lot of rhubarb from a CSA (Community Supported Agriculture) delivery the other day and decided to make this dish. It goes well with vegan ice cream. If you cannot find the arrowroot starch, you could probably use potato or corn starch, but I have never tried it.


4 cups rhubarb (about 6 stems), sliced
1 cup strawberries, sliced
1/2 cup natural sugar (I used 1/4 cup coconut sugar and 1/4 cup Erythritol)
1 tsp ground cinnamon
A pinch of salt
2 Tbsp arrowroot starch

1/4 cup gluten-free flour
1/4 cup natural sugar (I used coconut sugar)
3/4 cup gluten-free rolled oats
1/4 cup walnuts, chopped
2 tsp ground cinnamon
1/4 tsp salt
3 Tbsp olive oil

6  strawberries for garnish (optional)


  1. Preheat the oven to 400°F/200°C. Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
  2. In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
  3. Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling.
  4. Bake for 10 minutes. Then reduce the heat to 350°F/180°C and bake for another 25 minutes or until the filling is bubbly.
  5. Serve warm or chilled with a strawberry garnish and vegan ice cream (optional). Don’t forget to infuse love!

Servings: 6