Strawberry Rhubarb Crisp (Gluten Free)


The combination of strawberry and rhubarb is one of my all time favorites. This turned out oh so delicious. This dish ended up having the right amount of tartness, and was not too sweet, making it perfect with some vanilla ice cream : ) We had a lot of strawberries and rhubarbs so we made two pans: one 8×8 and another longer but shallower pan.

Recipe adapted from


  • 5 cups rhubarb, sliced into 1 inch pieces (about 4 rhubard stalks)
  • 5 cups strawberries, sliced
  • 1/3 cup honey
  • 1 cup almond meal
  • 1 and ½ cup gluten-free oats
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • ½ tsp ginger
  • 1/2 cup coconut oil
  • ¼ cup earth balance (vegetable oil butter substitute)


  1. Preheat oven to 350 degrees.
  2. In a bowl mix together the sliced strawberries and rhubarb, and stir in honey until well combined.
  3. Pour berry mix into baking dishes (we used one 8×8, another small one).
  4. In a bowl mix together all of the remaining ingredients except the coconut oil and earth balance, and then cut in the coconut oil and earth balance (we used a fork).
  5. Bake for about 45 minutes. 

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