Perfect timing for this Gluten-Free Strawberry Rhubarb Crisp Recipe! As we Celebrated strawberry season and rhubarb season. Rhubarb is an underrated member of the produce world. It is high in fiber and vitamins K, C, and A. The flavor is very tart and might not sound appealing in a dessert. But when you pair it with strawberries and our Spring Honey, it bakes up magically! Consequently, it’s also an ideal time for farm-to-table eating.
Was I ever cooked with Rhubarb before? Not me. But this was delicious, easy, and good. And Crisp.
Rhubarb is found at farmers’ markets, local grocery stores, and your neighbor’s garden. Harvested in spring and autumn, this delicacy will surprise you and your family as it contributes to everyone’s good health.
When Rhubarb grows in the garden, it’s so beautiful, boasting a huge leafy presence. When you cook with it, you use only the stalk. Rhubarb stalks will turn a beautiful blush-red color, but that doesn’t indicate ripeness. You can tell how ripe it is by the size of the stalk. When the stalks are about 10 inches long, they’re ready to be harvested. Larger stalks will be tough, so don’t pick or buy those.
My friend Joyce is always working on cutting back on sugar, cutting out gluten, and adding fruits and veggies to every meal. This dessert is good for you and easy to make. The leftovers are GREAT on top of greek yogurt the next morning!
This Strawberry Rhubarb Crisp Recipe is adaptable.
A recipe is not truly perfect until you’ve added your touch to it; we encourage you to play with your sweets. Call your inner pastry chef to come out and play and change up this recipe. Here are some ideas to spruce up this strawberry rhubarb crisp:
- Mix in a tablespoon of your favorite nut butter
- Replace the butter with coconut oil
- Use another seasonal berry or combine strawberries, raspberries, and blueberries
- Add a tablespoon of freshly squeezed lemon juice to the fruit.
How to Make Gluten-Free Strawberry Rhubarb Crisp with Honey
- Preheat oven to 375 Degrees
- For the filling: evenly distribute berries and Rhubarb in a flat, shallow baking dish or pie plate. Drizzle with honey and sprinkle with orange zest.
- For the topping: Mix butter, sugar, salt, cinnamon, and 1/3 cup oats in a food processor until butter is evenly mixed. Try not to over-process, it should be crumbly.
- Add the next 1/2 cup oats and pecans, and slowly pulse about ten times until chunky.
- Bake at 375 degrees for about 20 minutes.
- Reduce to 350 degrees and bake for ten more minutes.
- Keep an eye on the crumble topping; pecans can easily burn.
- Serve with a scoop of coconut milk ice cream.
Important to note to stay clear of eating the leaf as it is poisonous.
Looking for other amazing recipes with Strawberries?
- Try our Honey Strawberry Jam
- Or if you’d like to take a nice dip, these chocolate-dipped strawberries will make the icing.
- Another lovely option is Strawberry Scones.
Speaking of Spring, aren’t you happy it’s here? Celebrate with some Spring Quotes.
Gluten-Free Strawberry Rhubarb Crumble
- 4 c rhubarb stalks cut into 1″ pieces
- 4 c strawberries cleaned, hulled and cut in half
- 1 tbsp. orange zest
- 3 tbsp. Waxing Kara Honey
- 3 tbsp. unsalted butter
- 3 tbsp. coconut sugar
- 1 pinch sea salt
- 1 tsp. cinnamon
- 1/3 c rolled oats (gluten-free)
- 1/2 c rolled oats (gluten-free)
- 1 c pecans
- Preheat oven to 375 Degrees
- For filling: evenly distribute berries and rhubarb in a flat shallow baking dish or pie plate. Drizzle with honey and sprinkle with orange zest.
- For topping: Mix butter, sugar, salt, cinnamon, 1/3 cup oats in food processor until butter is evenly mixed. Try not to over process, should be crumbly.
- Add the next 1/2 cup oats and pecans and slowly pulse about 10 times until chunky.
- Bake at 375 degrees for about 20 minutes. Reduce to 350 degrees and bake 10 more minutes. Keep an eye on the crumble topping, pecans can easily burn.
- Serve with a scoop coconut milk ice cream.
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.
2 thoughts on “Gluten-Free Strawberry Rhubarb Crisp Made with Honey”
Can I also use honey for the crumble topping?
Yes, you can try, but I would keep an eye on it. Honey will cause your recipe to brown sometimes more than you anticipate.
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