Gluten Free Strawberry Rhubarb Crisp is a wonderful blend of flavours and textures.  This seasonal dessert will delight the taste buds of young and old alike. 

This gluten free seasonal crisp yields 12 servings.

Every bite of Gluten Free Rhubarb Crisp provides the contrast of a sweet but slightly tart filling and the crunch of the topping.

Take this dessert recipe to the next level by adding a dollop of whipped topping.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I needed to do to make Gluten Free Strawberry Rhubarb Crisp was slice up some strawberries.  I used my egg slicer to do this task.

After the strawberries were sliced I cut up some rhubarb into 1″ pieces.

Then I put a bit of Bob’s Red Mill Gluten Free All Purpose Flour Blend, cornstarch, some granulated sugar and 2 eggs into a large mixing bowl.

After stirring the ingredients together well with a large wooden spoon, I folded in the cut up rhubarb.

After folding in a bit of the rhubarb I dumped in the sliced strawberries.

I kept folding the rhubarb and strawberries in until they were all coated with the egg mixture.

Then I sprayed a 9″ x 13″ baking pan with cooking spray and spread the strawberry rhubarb mixture out evenly in the pan.

Now it was time to make the crumble topping.  To do this I measured gluten free quick oats, brown sugar, margarine, some more Bob’s Red Mill Gluten Free All Purpose Flour Blend and a bit of salt into a mixing bowl.

Then I used a fork to combine the ingredients until they were incorporated and had a crumbly texture.

Once the topping was ready I sprinkled it evenly over the mixture in the baking pan.

Then I placed the Gluten Free Strawberry Rhubarb Crisp in a preheated 375F oven for 30 minutes.

When it was finished cooking I allowed it to cool before serving.

Gluten Free Strawberry Rhubarb Crisp is an easy dessert recipe that can be served warm or cold.

Finish off your presentation with whipped topping if you prefer.

If you are looking for a colourful and tasty seasonal dessert this Gluten Free Strawberry Rhubarb Crisp is an excellent choice.  

Each spoonful is loaded with rhubarb, strawberries and a bit of crunch that your guests will savour mouthful after mouthful!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some more Fruit Recipes you will enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Gluten Free Strawberry Rhubarb Crisp:

• 4 cups sliced strawberries
• 4 cups fresh rhubarb cut into 1″ pieces
• 1 1/2 cups granulated sugar
• 2 eggs, large
• 1/2 cup Bob’s Red Mill Gluten Free All Purpose Flour Blend
• 1/4 cup cornstarch
  Topping:
• 2 1/2 cups gluten free quick oats
• 1 cup Bob’s Red Mill Gluten Free All Purpose Flour Blend
• 1 1/2 cups brown sugar
• 1 1/4 cups margarine
• 1 1/2 tsp salt

How to Make Gluten Free Strawberry Rhubarb Crisp:

1. Preheat oven to 375F and spray a 9″ x 13″ baking pan with cooking spray.
2. Slice the strawberries and cut up the rhubarb. I use an egg slicer for the strawberries.
3. Combine the Bob’s Red Mill Gluten Free All Purpose Flour Blend, the cornstarch, granulated sugar and 2 eggs in a large mixing bowl with a large wooden spoon.
4. Fold in the cut up rhubarb and then the sliced strawberries.
5. Spread mixture evenly in prepared baking pan.
6. Prepare topping by combining the gluten free quick oats, brown sugar, margarine, Bob’s Red Mill Gluten Free All Purpose Flour Blend and salt in a bowl. Use a fork to combine until crumbly.
7. Sprinkle topping evenly over mixture in baking pan.
8. Place baking pan in the preheated 375F oven for 30 minutes or until brown and bubbling around the edges.
9. Remove from oven and allow to cool in pan.
10. Serve warm or cold. Serve with or without whipped topping.
11. Enjoy!