This delightful gluten-free strawberry rhubarb crisp is the perfect blend of sweet and tart flavors, making it an ideal dessert for any occasion. The juicy strawberries and tangy rhubarb are complemented by a crunchy oat topping, creating a mouthwatering treat that everyone will love. Whether you have dietary restrictions or simply enjoy a delicious fruit crisp, this recipe is sure to become a favorite.
When preparing this recipe, you might need to pay special attention to a few ingredients. Rhubarb is not always available year-round, so check your local supermarket or farmer's market for fresh stalks. Additionally, ensure that you purchase gluten-free rolled oats and gluten-free flour to keep the recipe suitable for those with gluten sensitivities. These items are typically found in the health food or specialty diet sections of most grocery stores.
Ingredients For Gluten-Free Strawberry Rhubarb Crisp
Strawberries: Fresh, hulled, and sliced strawberries add sweetness and a vibrant color to the crisp.
Rhubarb: Chopped rhubarb provides a tart contrast to the sweet strawberries, balancing the flavors.
Granulated sugar: Used to sweeten the fruit mixture and enhance the natural flavors.
Cornstarch: Helps to thicken the fruit juices, creating a luscious filling.
Gluten-free rolled oats: Adds a crunchy texture to the topping while keeping the recipe gluten-free.
Gluten-free flour: Used in the topping to create a crumbly texture without gluten.
Brown sugar: Adds a rich, caramel-like sweetness to the oat topping.
Butter: Melted butter binds the topping ingredients together and adds a delicious richness.
Cinnamon: Adds warmth and depth of flavor to the oat topping.
Technique Tip for This Recipe
When preparing the strawberries and rhubarb, make sure to cut them into uniform pieces. This ensures even cooking and a consistent texture throughout the crisp. Additionally, when mixing the oat mixture for the topping, use your hands to achieve a more crumbly texture, which will create a delightful contrast to the soft, bubbly fruit filling.
Suggested Side Dishes
Alternative Ingredients
strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a good alternative.
rhubarb - Substitute with apples: Apples offer a similar texture and a mild tartness that complements the dish.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
cornstarch - Substitute with tapioca starch: Tapioca starch is also gluten-free and works well as a thickening agent.
gluten-free rolled oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture.
gluten-free flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor and moist texture.
brown sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a rich flavor.
butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor.
cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that complements the other ingredients.
Other Alternative Recipes
How To Store / Freeze Your Crisp
Allow the strawberry rhubarb crisp to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.
Transfer the cooled dessert into an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.
Store the crisp in the refrigerator for up to 5 days. The cool environment helps maintain the freshness of the fruit filling and the crispiness of the topping.
For longer storage, consider freezing the crisp. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, you can portion the crisp into individual servings and store them in airtight, freezer-safe containers.
Label the containers with the date to keep track of how long the crisp has been stored. The dessert can be frozen for up to 3 months.
When ready to enjoy, thaw the crisp in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the fruit and topping.
To reheat, preheat your oven to 350°F (175°C). Place the thawed crisp in an oven-safe dish and cover it loosely with aluminum foil. Heat for about 15-20 minutes, or until warmed through. For a crispier topping, remove the foil during the last 5 minutes of reheating.
If you're in a hurry, you can also reheat individual servings in the microwave. Place a portion on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.
Enjoy the reheated strawberry rhubarb crisp with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover strawberry rhubarb crisp in an oven-safe dish. Cover it with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until the fruit filling is bubbly and the crisp is warmed through. Remove the foil for the last 5 minutes to re-crisp the topping.
Microwave Method: Transfer a portion of the crisp to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as the topping can become soggy.
Stovetop Method: Place the crisp in a skillet over medium-low heat. Cover the skillet with a lid to trap the heat and warm the fruit filling. Stir occasionally to prevent sticking. This method helps maintain the topping's texture while evenly reheating the fruit.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the crisp in an air fryer-safe dish. Heat for 5-7 minutes, checking halfway through to ensure it doesn't burn. This method is excellent for keeping the topping crispy.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the crisp in a toaster oven-safe dish. Cover with foil and heat for about 10-15 minutes. Remove the foil for the last few minutes to re-crisp the topping.
Essential Tools for This Recipe
Oven: Used to bake the crisp at a consistent temperature of 350°F (175°C).
Mixing bowl: Essential for combining the strawberries, rhubarb, granulated sugar, and cornstarch.
Mixing bowl: Another one is needed for mixing the oats, gluten-free flour, brown sugar, melted butter, and cinnamon.
Baking dish: Used to spread the fruit mixture evenly and to hold the crisp while it bakes.
Measuring cups: Necessary for accurately measuring the ingredients like strawberries, rhubarb, sugar, oats, and flour.
Measuring spoons: Used to measure smaller quantities of ingredients such as cornstarch and cinnamon.
Knife: Required for hulling and slicing the strawberries and chopping the rhubarb.
Cutting board: Provides a safe surface for cutting the strawberries and rhubarb.
Spatula: Useful for mixing the ingredients and spreading the mixtures evenly.
Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.
Cooling rack: Allows the crisp to cool slightly before serving.
How to Save Time on This Recipe
Prepare the filling: Mix the strawberries and rhubarb with sugar and cornstarch the night before to let the flavors meld.
Use pre-cut fruit: Buy pre-sliced strawberries and pre-chopped rhubarb to save prep time.
Quick topping: Use a food processor to quickly combine the oats, gluten-free flour, brown sugar, butter, and cinnamon.
Preheat efficiently: Start preheating your oven as soon as you begin your prep to save waiting time.
Batch cooking: Double the recipe and freeze half for an easy dessert later.
Gluten-Free Strawberry Rhubarb Crisp Recipe
Ingredients
Filling
- 3 cups strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoon cornstarch
Topping
- 1 cup gluten-free rolled oats
- 1 cup gluten-free flour
- ½ cup brown sugar
- ½ cup butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, and cornstarch. Mix well and set aside.
- In another bowl, mix the oats, gluten-free flour, brown sugar, melted butter, and cinnamon until crumbly.
- Spread the fruit mixture evenly in a baking dish. Sprinkle the oat mixture on top.
- Bake for 45 minutes or until the topping is golden brown and the fruit is bubbly.
- Let it cool slightly before serving. Enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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