Gluten Free Rhubarb Crisp with Strawberries

This Gluten Free Rhubarb Crisp with Strawberries is a better for you dessert made with wholesome ingredients! Dairy, gluten, grain free and paleo too!

PIN Gluten Free Rhubarb Crisp with Strawberries

Sometimes super simplicity is just the BEST

Like in the case of this healthy rhubarb crisp.

It’s got this ooey-gooey, sweet layer of strawberry rhubarb (HELLO CLASSIC COMBO)  that is sandwiched between T-W-O, simple, unassuming layers of BUTTERY, sweet, crumbly goodness, loaded with crispy-crunchy almonds in EVERY BITE. It’s kinda like easy vegan gluten free apple crisp crumble gone SUMMAH..

If you’re not into strawberry rhubarb though (who are you?) you could also try some healthy gluten free blueberry crisp!

See also: it has fruit and nuts. Which are breakfast foods. Which means this easy vegan gluten free strawberry rhubarb crisp? We can build a STRONG case that you can nix your morning strawberry rhubarb vegan overnight oats or strawberry french toast bake with rhubarb and have this dance its delicious little self into the category of BREAKFAST APPROPRIATE.

HELLOOOOOOO obsessed.

What makes Healthy Rhubarb Crisp with Strawberries gluten free?

I’m all about a good dessert that pleases my friends and family and tastes downright delish. If it’s easy? Even better! If it’s sweet and satisfying but also uses better-for-you ingredients? Now THAT’s what I’m talking about! Whether I’m baking up some Paleo Vegan Apple Crisp with Coconut Flour, Cobbler with Plums and Rhubarb, or THIS gluten free rhubarb crisp dessert, warm desserts with fruit in them are always a crowd pleaser! Top it off with some vanilla ice cream and BAM- you’ve got heaven on a plate! To make this crisp gluten free, I used almond flour! 

Gluten Free Rhubarb Crisp Ingredients

You’re going to love this list of ingredients, because it’s full of protein, is dairy free, gluten free, AND is free of refined sugar that so many desserts are loaded with! Here are the ingredients you’ll need to gather up to make this gluten free rhubarb crumble:

• Tapioca Starch
• Almond Flour
• Slivered Almonds
• Coconut Sugar
• Pinch of Salt
• Ghee
• Fresh Strawberries, roughly chopped
• Fresh Rhubarb, sliced

Healthy Swaps

I love taking a classic dessert recipe and putting a healthy spin on it that doesn’t sacrifice flavor or sweetness. Desserts should be decadent, indulgent, and delicious, and this gluten free rhubarb crisp recipes DEFINITELY delivers! Here are some swaps I made:

1. All purpose Flour: Instead of regular white flour I used a combination of tapioca starch and almond flour, making this crisp protein-rich and gluten free!
2. White sugar: I chose to use coconut sugar instead, which is a less refined and more natural sweetener!
3. Butter: I opted out and chose ghee instead to make it dairy free and vegan! Vegan butter is also a great option. 

How to make Gluten Free Rhubarb Crisp 

Whisk

Set your oven to 350 degrees Fahrenheit and allow it to preheat fully. Whisk together the water and tapioca starch in a medium pot, and then add the honey and whisk again until well combined. Bring the mixture to a boil over medium heat, stirring occasionally. Once it starts to boil, stir constantly while cooking for 3-5 minutes or until thickened. Once thick, remove from heat and whisk in the vanilla. 

Mix

While the sauce comes to a boil, stir ½ cup and 2 tablespoons of the tapioca with ½ cup of the almond flour, almonds, coconut sugar and pinch of salt. Add in the melted ghee and stir together, using your hands, until the mixture is crumbly. Press ⅔ of the crumbs firmly into a 9 x 13 baking pan. 

Toss

In a large bowl, toss together the rhubarb and strawberries with the remaining 1 Tablespoon of Tapioca and almond flour until well coated. Spread evenly over the crumb layer. 

Pour

Pour the honey syrup over all the fruit evenly, making sure it is all covered. Lastly, sprinkle the remaining crumbs on top, ensuring there are some big chunks. 

Bake

Place the pan in the oven and bake until golden brown and bubbly. This should take about 30 minutes. 

DEVOUR

Let cool for 20-30 minutes, then serve and enjoy!

Can you freeze Rhubarb crisp?

If you want to make an extra pan of this for a last minute dessert to serve your guests in the future, you absolutely can! Simply cover it tightly in plastic wrap and then foil over top, and seal tightly. When you’re ready to bake, simply thaw overnight in the fridge and follow baking instructions!

Other Healthy Strawberry Recipes:

Healthy Strawberry Watermelon Smoothie

Healthy Frozen Strawberry Dessert Recipe

Microwave Strawberry Protein Mug Cake

Recipe

Gluten Free Rhubarb Crisp with Strawberries

5 from 1 vote

Print

Rate

Serves: 6 People

Prep: 20 minutes minutes

Cook: 30 minutes minutes

Total: 32 minutes minutes

Ingredients

For the honey syrup

• 1/2 Cup Water
• 1 Tbsp Tapioca starch
• 1/3 Cup Honey (agave for vegan)
• 1/2 tsp Vanilla extract.

For the crisp:

• 1/2 Cup + 3 Tbsp Tapioca starch (83g) divided *
• 1/2 Cup + 1 Tbsp Almond flour, divided (57g)
• 1/2 Cup Slivered almonds (45g)
• 1/4 Cup + 2 Tbsp Coconut sugar, packed
• Pinch of salt
• 3 1/2 Tbsp Ghee, melted (or vegan butter)
• 1 Cup Fresh strawberries, roughly chopped (130g)
• 1 Cup Fresh rhubarb, sliced (100g)

Instructions

• Preheat your oven to 350 degrees.
• 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 3-5 minutes.
• Once thick, remove from heat and whisk in the vanilla. Let stand until ready to use.
• While the sauce comes to a boil, stir together 1/2 cup + 2 Tbsp of the tapioca  along with 1/2 cup of the almond flour, 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. 
• Press 2/3 of the crumbs very firmly into the bottom of a 9x13 inch baking pan.
• Toss the strawberries and rhubarb together in a large bowl, along with the remaining 1 Tbsp of tapioca starch and almond flour until well coated. Spread in an even layer over the crumbs.  
• 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.
• Bake until golden brown and bubbly, about 30 minutes. OPTIONAL: broil for 2-4 minutes, watching CLOSELY at it burns fast. Let cool for 20-30 minutes
• DEVOUR!

Tips & Notes:

*As with all gluten free baking, please weigh your flour to ensure results

Nutrition Info:

Calories: 325kcal (16%) Carbohydrates: 46.6g (16%) Protein: 3.7g (7%) Fat: 15.6g (24%) Saturated Fat: 5.5g (34%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2.3g Cholesterol: 16.3mg (5%) Sodium: 14.5mg (1%) Potassium: 146.6mg (4%) Fiber: 2.7g (11%) Sugar: 29.2g (32%) Vitamin A: 130IU (3%) Vitamin C: 18.8mg (23%) Calcium: 55mg (6%) Iron: 0.8mg (4%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dessert

Cuisine:American

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

Rate It

FOR THIS RECIPE, I RECOMMEND:

• Almond flour
• Tapioca starch
• Ghee
• Coconut sugar

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 13 POINTS+: 9. OLD POINTS: 7

(per 1/12 of the recipe)

STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOKAND PINTEREST!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!