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Strawberry Rhubarb Crisp Your Way

This version is super low-sugar, gluten-free, totally comforting and can be easily tweaked to fit your dietary needs!
Prep Time30 mins
Cook Time1 hr
Resting Time15 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, gluten free dessert, rhubarb, strawberry rhubarb gluten free, strawberry rhubarb low carb, strawberry rubarb keto, sugar free, sugar free dessert
Servings: 6

Equipment

Ingredients

Filling

  • 6 Cups Rhubarb Sliced about 1/2" thick.
  • 1 Pound Strawberries Hulled & Quartered.
  • 1 1/4 Cup Lakanto Granulated Monkfruit Sweetener Or granulated sweetener of choice.
  • 3 Tbsp Tapioca Starch Cornstarch would work; I just don't really like to eat corn.
  • 2 tsp Fresh Lemon Juice
  • 1 tsp Vanilla Extract

Topping

  • 1 Stick Unsalted Butter Softened. Coconut Oil (or Butter Flavored Coconut Oil) would be a nice dairy-free sub!
  • 1 Cup Coconut Palm Sugar Adjust to taste! Lakanto or Swerve Golden would be a good sub. (or Brown Sugar of course ?)
  • 1 1/2 Cup Gluten Free Flour I used King Arthur. Grain Free- a nut flour or meal of some kind would be yummy.
  • 1 1/4 Cup Gluten Free Rolled Oats I'd use sliced almonds or pecan pieces for a grain-free option.
  • 3 Tbsp. Mild (Light) Olive Oil
  • 1 1/2 tsp Cinnamon
  • 3/4 tsp Pink Sea Salt

Instructions

  • Preheat oven to 375.

Filling

  • In a bowl, toss the Rhubarb with 3/4 cup Lakanto (or Swerve or regular) sugar.
  • Let that sit for about 15 minutes, stirring every once in a while.
  • In a BIG BOWL (trust me, mine overflowed ?) toss the strawberries with the remaining 1/2 cup of Lakanto and let it sit for about 10 minutes, stirring every once in a while.
  • Using a slotted spoon, transfer the rhubarb to the big strawberry bowl, leaving behind the rhubarb- juice that has pooled on the bottom.
  • Add the tapioca, lemon juice and vanilla and stir well.
  • Spread this on the bottom of a 9X13" pan.

Topping

  • While you're waiting for your fruit, combine all topping ingredients together in a big bowl. A wooden spoon works really well for smushing everything together with the softened butter.
  • Use a pastry cutter or your fingers to mix until large crumbs form.
  • Sprinkle the topping evening over the filling.
  • Bake uncovered for 30 minutes.
  • Reduce temperature to 350 and bake for another 30 minutes, until the fruit is bubbling and the top is nice and golden brown.
  • Let the crisp rest for 10-20 minutes before serving.