June is an early summer golden period when the rhubarb season intersects with local strawberries, one of my favourite times of year. Simple recipes like this highlight both of them without overpowering or hiding their natural flavours.
Chickpea flour and rolled oats in the crumble topping ups the protein content a bit here and makes this vegan crisp suitable for breakfast as well as dessert. With coconut oil and coconut sugar, there’s no need for vegan butter or other tricky ingredients.
The texture is virtually identical to a normal sugar & butter crisp, I think even better using chickpea flour instead of spelt, and there’s no hint of bean-y flavour in the finished product. Plus, it makes things GF without any flour blends needed.
With just 11 ingredients and less than half and hour baking time, this gluten free rhubarb crisp is one of the easiest recipes I’ve ever posted, and it’s one of my favourites, too.
- Strawberries: more berries than rhubarb, so minimal maple syrup is needed.
- Rhubarb: even if your rhubarb is quite green, the strawberries will make for a pretty pink crisp. No need to peel unless it’s very late in the season.
- Ginger: a touch of finely grated fresh ginger adds interest.
- Maple Syrup: or honey, if the crisp doesn’t need to be fully vegan.
- Arrowroot Flour: to thicken the filling slightly. Sub cornstarch if preferred.
- Rolled Oats: extra thick are fine, but not steel cut.
- Chickpea Flour: make sure this flour isn’t expired, as it will taste noticeably off if it is.
- Coconut Sugar: for the streusel topping.
- Sea Salt: for the topping.
- Coconut Oil: use refined if you’re concerned about a slight coconut flavour – I don’t find it noticeable.
- Non-Dairy Milk: this makes for a better topping texture and helps replicate the behaviour of butter. I usually use oat milk.
Step by Step
Notes and Substitutions
Don’t eat the topping raw. Uncooked chickpea flour smells, and tastes, absolutely terrible. Trust. This won’t come through at all in the crisp after baking.
Using fresh ginger is key, not ground. I find that strawberry rhubarb combos can taste a bit flat and the ginger lifts everything up. I’m a big fan of combining rhubarb with ginger – like in these rhubarb ginger muffins – and it’s even better with strawberries in the mix.
Raspberries are a good substitution for strawberries, or go for all rhubarb. If using frozen rhubarb or berries, thaw and drain them beforehand to avoid a soggy crisp.
If anything, oat or buckwheat flour could be used as substitutions for the chickpea flour. I haven’t tested this, but those are my go-to GF flour types and can often be used interchangeably in recipes that don’t require leavening.
More Rhubarb Recipes
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Gluten Free Strawberry Rhubarb Crisp
- 500 grams fresh strawberries, halved
- 400 grams rhubarb, chopped* 2-3 stalks
- 1 teaspoon fresh ginger finely grated
- 2-3 tablespoons maple syrup or honey
- 1 tablespoon arrowroot powder**
Oat Crisp Topping
- 120 grams rolled oats
- 40 grams chickpea flour
- 50 grams coconut sugar
- ¼ teaspoon sea salt
- 40 grams coconut oil, solid
- 1 tablespoon [oat milk] or water
- Preheat the oven to 180°C (350°F). Place the fruit, ginger, and maple syrup into an oven-safe baking dish and mix until coated.
- Sprinkle the arrowroot onto this mixture and stir again, or use your hands, to fully combine.
- To make the crumble topping, mix the oats, flour, sugar, and salt in a bowl. Use your hands to mix in the coconut oil and milk until combined and crumbly.
- Sprinkle over the strawberry rhubarb base, trying to make it as even as possible.
- Bake for 20-25 minutes, or until the topping is golden and the fruit is bubbling around the edges of the dish.
- Cool for at least ten minutes before serving. Leftovers will keep well in the refrigerator for up to three days and are just as good cold.
This post was originally shared in June 2018. It has been updated most recently as of June 2021.