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Gluten-Free Rhubarb Crisp With Strawberries
5 from 9 votes

Gluten-Free Rhubarb Crisp With Strawberries

Celebrate the arrival of spring with this bright and zesty Gluten-Free Rhubarb Crisp With Strawberries—a delightful way to showcase the season’s bounty.

Prep Time
15 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings: 6 People
Calories: 325 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Honey Syrup:
  • 1/2 cup water
  • 1 tablespoon tapioca starch
  • 1/3 cup honey (agave for vegan)
  • 1/2 teaspoon vanilla extract
For the Crisp:
  • 11 tablespoons tapioca starch (83g) divided
  • 9 tablespoons almond flour divided (57g)
  • 1/2 cup almonds 45g, slivered
  • 6 tablespoons coconut sugar packed
  • salt pinch
  • 3 1/2 tablespoons ghee melted (or vegan butter)
  • 1 cup strawberry roughly chopped (130g, fresh
  • 1 cup rhubarb sliced (100g, fresh

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium pot, whisk together the water and tapioca starch. Add the honey and whisk until well mixed. Bring to a boil on medium heat, stirring occasionally. Once boiling, cook, stirring constantly, until thick, about 3 to 5 minutes.
  3. Once thick, remove from heat and whisk in the vanilla. Let stand until ready to use.
  4. Stir together 10 tablespoons of the tapioca  along with 8 tablespoons of the almond flour, the almonds, coconut sugar, and a pinch of salt. Add in the melted ghee and use your hands to mix it in until small crumbs form. 
  5. Press two-thirds of the crumbs very firmly into the bottom of a 9x13-inch baking pan.
  6. Toss the strawberries and rhubarb together in a large bowl, along with the remaining 1 tablespoon of tapioca starch and 1 tablespoon of almond flour until well coated. Spread in an even layer over the crumbs.  
  7. Pour the honey syrup evenly over the fruit, making sure it's all covered. Finally, sprinkle the top with the rest of the crumbs, making sure to leave some large, chunky crumbs.
  8. Bake until golden brown and bubbly, about 30 minutes. OPTIONAL: Broil for 2 to 4 minutes, watching closely as it can burn quickly. Let cool for 20 to 30 minutes before serving.

Nutrition Information

Calories 325kcal (16%) Carbohydrates 46.6g (16%) Protein 3.7g (7%) Fat 15.6g (24%) Saturated Fat 5.5g (28%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2.3g (12%) Cholesterol 16.3mg (5%) Sodium 14.5mg (1%) Potassium 146.6mg (3%) Fiber 2.7g (11%) Sugar 29.2g (58%) Vitamin A 130IU (3%) Vitamin C 18.8mg (21%) Calcium 55mg (6%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 6 People

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 46.6g 16%
Protein 3.7g 7%
Fat 15.6g 24%
Saturated Fat 5.5g 28%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2.3g 12%
Cholesterol 16.3mg 5%
Sodium 14.5mg 1%
Potassium 146.6mg 3%
Fiber 2.7g 11%
Sugar 29.2g 58%
Vitamin A 130IU 3%
Vitamin C 18.8mg 21%
Calcium 55mg 6%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.