This gluten free Rhubarb Strawberry Crisp is a perfect year round dessert that can be made in combination with many different fruits. For gluten free cooks it's that crunchy topping that needs attention to get a fruit crisp back on your list of go to desserts.
Growing and sharing rhubarb is a favourite Canadian pastime and so is sharing rhubarb recipes. People make everything from barbecue sauce to punch in an effort to use the abundance of rhubarb.
Rhubarb grows in gardens and back alleys all summer long. Those of us who are of a certain age, have been known to say, “I saw rhubarb in the grocery store…they're actually selling it!” This craziness seems to have been going on for several years now but I've got good access to rhubarb and I don't need to buy it.
If you live in Calgary and you ever need some, just give me a call.
Crisp vs Cobbler vs Buckle
I’m no expert but I am Canadian and so is my mom. In our house we always had fruit crisp, most often rhubarb or apple. A fruit crisp has a gooey fruit base covered in a crunchy streusel topping. It most often contains oats and sometimes nuts. It should be served warm with ice cream or whipped cream (that's what we think).
The Brits are more likely to call this exact same dessert a crumble.
A cobbler has the same fruit base as a crisp but is topped with blobs of biscuit dough. The biscuit dough gives the dessert a cobbled look thus the name. The baking process is the same whether you're making cobbler or crisp.
If you want to make a cobbler I'd use the biscuit recipe from my Strawberry Shortcake.
Way over on the east coast of Canada they are more likely to make buckles and grunts. A buckle is more of a cake than a crisp and most often made with blueberries. A grunt is simply a cobbler cooked on the stove instead of in an oven. That makes it ideal for camping although I haven't tried it.
PIN for later...
Safe Oats: Purity Protocol Oats
Follow Gluten Free Watchdog for excellent information on all things gluten free. This article about purity protocol oats outlines everything you need to know.
Listen all about the process of growing safe gluten free oats on A Canadian Celiac Podcast, episode 79.
Where To Buy Purity Protocol Oats
Be sure to share this information with family and friends. If they cook for you, often or infrequently, they can buy safe gluten free oats for their pantry too. These buying choices support the companies that people with celiac disease depend on. Here are a few gluten free oats for sale online:
- GF Harvest Gluten Free Oats
- Montana Gluten Free Raw Oatmeal
- A Canadian line of oat products, Only Oats
Let me know in the comments below where you get your rhubarb or if you tried a variation of this recipe.
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Rhubarb Strawberry Crisp
Ingredients
FRUIT CRISP
- 3 cups chopped rhubarb
- 2 cups sliced or quartered strawberries
- ½ cup sugar
- 3 tablespoon cornstarch
OAT TOPPING
- 1 cup gluten free oats
- ⅓ cup EGFG gluten free flour blend (or oat flour)
- ¼ cup brown sugar
- 2 tablespoon white sugar
- ½ teaspoon cinnamon
- 6 tablespoon butter, room temperature
Instructions
- Preheat oven to 350°F.
- Combine rhubarb and strawberries in a large bowl.
- Sprinkle sugar and cornstarch over the fruit. Stir using a spatula until evenly combined.
- Transfer to an ungreased 8-inch square glass baking pan. Set aside while you make the topping.
STREUSEL TOPPING
- In a medium bowl combine oats, flour, sugars and cinnamon.
- Using your hands or a pastry cutter, squish the butter into the dry ingredients until evenly mixed.
- Spread the streusel evenly over the fruit without packing it down.
- Bake in preheated oven for 45-55 minutes until the topping is golden and the fruit juices are bubbling around the edges. Let cool for 10-15 minutes before serving.
- Serve with vanilla ice cream or whipped cream.
Martha
I grow Rhubarb in my garden. I wish I could print off your recipes but every time I click on the print icon it comes up a light grey. I can't see it well enough when I print it off....Love your recipes!
Cinde Little
Hi Martha and thank you for your kind words! Yes, you definitely need to print recipes. I print my recipes all the time and do not see those colours. I'm in the process of moving ALL 300+ recipes over to a new format, what you see in the last 10 posts or so. The older recipes are being updated as I make them and by category. In the meantime I'll email you to help get it sorted out...it's got to be a setting. 🙂