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Easy Gluten Free Strawberry Rhubarb Crisp - This healthier Strawberry Rhubarb Crisp is a better for you dessert made with wholesome, simple ingredients! Dairy, gluten, grain free and paleo and vegan friendly too! | #Foodfaithfitness | #Vegan #Paleo #Glutenfree #Healthy #Dessert

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 32 minutes
Servings 6 People
Calories 325kcal


For the honey syrup

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)


  • 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


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


Calories: 325kcal | Carbohydrates: 46.6g | Protein: 3.7g | Fat: 15.6g | Saturated Fat: 5.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.3g | Cholesterol: 16.3mg | Sodium: 14.5mg | Potassium: 146.6mg | Fiber: 2.7g | Sugar: 29.2g | Vitamin A: 130IU | Vitamin C: 18.8mg | Calcium: 55mg | Iron: 0.8mg