Strawberry Rhubarb Crisp (GF, Nut-Free & Dairy-Free)

This week is a big one. Matt and I celebrate our two year anniversary today, he graduates with his MBA on Friday, and we move to Minnesota on Saturday. As I anxiously await this impending craziness, I am also filled with gratitude for all the good things in our life.


We closed on our home in Minnesota this past weekend, and spent the weekend being pleasantly surprised by our new garden. The last time we saw the house, there was snow on the ground (in APRIL), so we had no idea what the previous owners had growing. This weekend, we were thrilled to find multiple raised garden beds with tons of raspberry bushes, asparagus plants, and rhubarb! We spent all day Saturday planting tomatoes, peppers, cucumbers, squash, spinach, kale, and watermelon in the empty garden beds.

Going from a tiny apartment without any outdoor space to our new yard was a dream. I started my herb garden, too, because I couldn’t wait. In addition to the vegetable and herb gardens, we weeded, ran to Menards three our four times, planted flower boxes, met some new neighbors, then sat on the front porch swing and split a bottle of champagne. Arguably one of the best days ever.


This strawberry rhubarb crisp is what I’ll be making the minute we get up to Minnesota and I pluck the first few stalks of rhubarb from our garden. It tastes like summer in a dish; the ripe, juicy strawberries combine with the punch of rhubarb and orange juice for a super flavorful, bubbling filling. Cover that with crispy, warm crumb topping? So delicious.

My recipe is written to be gluten-free and nut-free, but you can most certainly alter to your dietary needs/what you have in the pantry. If you are not gluten-free, use all-purpose flour in place of the GF blend, and if there are no nut allergies, feel free to include pecans or walnuts in the crumb topping (they’d be delicious!)

Top with a heaping spoonful of coconut whipped cream, or dairy-free vanilla ice cream.

Strawberry Rhubarb Crisp

Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes

Makes 6 servings

For the filling

1 C fresh rhubarb, washed and sliced into cubes
1 pint fresh strawberries, washed, hulled and sliced
2 T arrowroot powder
1 T tapioca flour
1/3 C coconut sugar
2 T orange juice

For the crumb topping

3/4 C old fashioned oats
1/4 C GF flour blend
1/4 C honey or pure maple syrup
1 t pure vanilla extract
6 T ghee


Preheat oven to 350° and lightly grease 9 x 9″ glass pan (or pie plate) with cooking spray.

In large mixing bowl, combine rhubarb, strawberries, arrowroot powder, tapioca flour, coconut sugar, and orange juice. Mix to combine. Pour filling into prepared pan and set aside.

In clean mixing bowl, combine oats, GF flour blend, honey or maple syrup, vanilla extract, and ghee. Mix until combined. Sprinkle over filling and baked in preheated oven for 40-50 minutes, until crumb topping is golden brown and filling is bubbling around the edges.

Serve warm with coconut milk ice cream, whipped cream, or enjoy on its own! Store leftovers in airtight container for up to 5 days. Enjoy!

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