Thick, Juicy Gluten-Free Rhubarb Crisp (Gramma-Approved)

Name: Thick, Juicy Gluten-Free Rhubarb Crisp (Gramma-Approved)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 pound fresh rhubarb (leaves and end trimmed, sliced ½-inch thick); ½ pound (1 ½ cup) fresh strawberries (hulled and quartered); ½ cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; ¾ + ⅓ cup gluten-free old-fashioned rolled oats (divided); ⅓ cup all purpose gluten-free flour ((I recommend Cup4Cup)); ⅓ cup packed brown sugar; 2 teaspoons vanilla extract; 2 teaspoons water; ¼ teaspoon salt; 8 tablespoons unsalted butter (softened and cut in 8 pieces); ⅓ cup (optional) chopped nuts, (pecans, walnuts, or almonds); (optional) vanilla ice cream or whipped cream (for serving)

8 steps

Prep:15minCook:1h

Enjoy an old fashioned classic again with this easy recipe for gluten-free rhubarb crisp. It tastes just like gramma's with a thick, juicy strawberry rhubarb filling, setting perfectly every time thanks to a fine-tuned ratio of fruit, sugar and cornstarch thickening. The buttery crumble topping has earned the highest praises in my other gluten-free crisp recipes, and mixes up without a fuss using a food processor or opt for the by-hand method.

Updated at: Wed, 23 Jul 2025 11:18:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories267.7 kcal (13%)

Total Fat12.5 g (18%)

Carbs38.4 g (15%)

Sugars22.8 g (25%)

Protein2.3 g (5%)

Sodium79.8 mg (4%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 poundfresh rhubarb

leaves and end trimmed, sliced 1/2-inch thick

0.5 poundfresh strawberries

hulled and quartered

½ cupgranulated sugar

2 tablespoonscornstarch

1 teaspoonvanilla extract

1.08 cupgluten-free rolled oats

old - fashioned, divided

⅓ cupall purpose gluten-free flour

⅓ cupbrown sugar

packed

2 teaspoonsvanilla extract

2 teaspoonswater

¼ teaspoonsalt

8 tablespoonsunsalted butter

softened and cut in 8 pieces

⅓ cupnuts

optional, chopped, pecans, walnuts, or almonds

vanilla ice cream

optional, or whipped cream, for serving

Instructions

Rhubarb Filling

Step 1

Preheat oven to 350ºF. You will need a 2-quart baking dish, such as 11X7-inch or 8X8-inch baking dish.

Step 2

Begin by making the fruit mixture so it has time to sit while you make the topping, which gives time for the juices to release. In a large bowl, gently toss together the chopped rhubarb, strawberries, sugar, cornstarch, and vanilla extract. Set aside.

Crisp Topping

Step 3

In a food processor (see recipe notes for by hand method) place 3/4 cup oats, GF flour, brown sugar, vanilla, water, and salt. Pulse to combine, about 5 times.

Step 4

Add butter and half the nuts, if using. Process until all the ingredients comes together in a large, crumbly ball. Stop halfway through to scrape down bowl, if necessary.

Step 5

Add remaining nuts and 1/3 cup oats. Pulse 2-3 times to combine. Add the fruit mixture to the baking dish.

Step 6

If you like a thicker, more set, fruit topping take about 3 tablespoons of the topping and mix it in with the rhubarb. Pour that into the baking dish.

Step 7

Break off the remaining topping into clumps and scatter over the fruit filling. If the crisp ingredients come to the top of your baking dish, you may want to set it on a foil-lined sheet pan to catch any drips bubbling over. Bake for 45-50 minutes, or until the juices are bubbling and the top is golden brown.

Step 8

Let crisp cool on a wire rack for at least 30 minutes for filling to thicken. Serve slightly warm with ice cream or whipped cream.

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