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.
There’s nothing quite as uplifting as noticing the first signs of spring after a long, cold winter. The first yellow daffodils and delicate purple crocuses, waking up to a serenade of birds cheerfully chirping in my garden, the budding trees, and spotting the season’s first edible delights at the farmers’ market—from asparagus and podded peas to bright pink rhubarb and fragrant strawberries. By mid-March, I’ve certainly had my fill of root vegetables, Brussels sprouts, cabbage, and squash. At this point, I crave nothing more than fresh, vibrant flavors and a touch of sunshine on my plate.
To me, the arrival of spring calls for a celebration. And what better way to celebrate than by inviting friends over for a simple, seasonal dinner? Nothing too fussy—perhaps some green asparagus, steamed and served cold with a homemade lemon mayonnaise to start. For the main, maybe a quiche with peas, fresh herbs, and a salad of tender spring greens. Dessert is an easy choice. It has to feature either strawberries or rhubarb—or why not both? Take this zingy, gluten-free rhubarb crisp with strawberries, for example. Beautifully rustic yet wonderfully light and aromatic, the crisp gets its irresistible texture from almonds and its gentle sweetness from a golden honey syrup. Whether served warm with a scoop of vanilla ice cream or paired with cool, creamy custard, this crisp is truly a delicious ode to the season.
Is This Gluten-Free Rhubarb Crisp With Strawberries Healthy?
Though strawberries and rhubarb provide a good source of fiber, vitamins, and minerals, and almonds contribute healthy fats, this crisp doesn’t shy away from sweetness. Even though it uses natural, less refined sugars like coconut sugar and honey, they’re still sugars, and this is still a dessert. And like most desserts, it’s meant to be savored slowly and enjoyed in moderation. The use of almond flour in place of regular flour makes this crisp gluten-free. For those seeking a vegan option, it can easily be adapted by swapping honey for agave and using vegan butter instead of ghee.
Delicious Ways To Add Even More Flavor
The tanginess of rhubarb and the sweetness of sun-ripened strawberries are a match made in culinary heaven that doesn’t need much embellishment. However, if you want to turn this crisp into a truly chef-worthy dessert, there are a few delightful tweaks to consider. Adding a pinch of warming spices like cardamom or ginger to the fruit mixture can bring a subtle complexity that complements the tart flavors and balances the sweetness. Incorporating finely grated orange or lemon zest into the filling or honey syrup adds a fresh, citrusy brightness. Another great idea is to skip the vanilla extract and stir in the seeds of a fresh vanilla bean instead.
For a sophisticated twist, consider infusing the honey syrup with a sprig of fresh thyme or some mint leaves. The subtle, herbaceous notes add extra aromatic goodness and an elegant touch to the dessert. Finally, for a little flair, add a splash of Grand Marnier, Amaretto, or kirsch to the fruit mixture.
How To Make Ahead And Store
Both the crumb layer and honey syrup can be made in advance and stored in separate airtight containers for up to 3 days. Once baked, leftovers can be tightly wrapped in plastic and stored in the fridge for up to 4 days. The crisp can also be frozen for up to 3 months.
Serving Suggestions
I am especially fond of eating this rhubarb warm, either with a scoop of vanilla or pistachio ice cream or a drizzle of cold Custard.
Looking for more strawberry-rhubarb recipes to celebrate spring? Try these moist and fruity Strawberry-Rhubarb Oatmeal Muffins, or wake up to these light and bright Strawberry-Rhubarb Vegan Overnight Oats.
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 slivered almonds (45g)
- 6 tablespoons coconut sugar packed
- Pinch of salt
- 3 1/2 tablespoons 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 Fahrenheit.
- 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.
- Once thick, remove from heat and whisk in the vanilla. Let stand until ready to use.
- 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.
- Press two-thirds of the crumbs very firmly into the bottom of a 9×13-inch baking pan.
- 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.
- 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 to 4 minutes, watching closely as it can burn quickly. Let cool for 20 to 30 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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