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Desserts

Gluten-Free Strawberry Rhubarb Crisp

June 22, 2021 by Alexandra Daum
Time: 35 minutes   Servings: 6
This vegan & gluten free rhubarb crisp is made with chickpea flour and oats for a healthier, higher protein topping. Strawberries sweeten the naturally tart rhubarb alongside a little maple syrup for a simple and wholesome spring dessert.
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Top down view of a plate with crisp, fresh berries, and flowers.

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.

Ingredients

  • 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.
Strawberry rhubarb crisp ingredients.

Step by Step

  • Mixed fruit base in the baking dish.
    Mix the fruit in the dish.
  • Crisp topping mixed in a glass bowl.
    Make the crisp topping.
  • Woman's hand adding crisp topping overtop of the fruit base.
    Sprinkle the topping.
  • Topped crisp, ready to bake.
    Bake for 20-25 minutes.
  • Crisp after baking.
    Cool slightly and serve.

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

Strawberry Rhubarb Cobbler
Rhubarb Banana Muffins
Vegan Rhubarb Streusel Cake
Honey Rhubarb Lemonade
Gluten Free Rhubarb Cake

Rhubarb crisp on a small plate with a spoon and fresh berries.

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Gluten Free Strawberry Rhubarb Crisp

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
5 from 2 votes

Ingredients

Metric – American
  • 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

Instructions

  • 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.

Notes

* I know lots of people peel their rhubarb, and I grew up doing it, but have since given up on it. I don’t think there’s any difference in a recipe like this.
* Arrowroot powder works as a binding agent, like cornstarch, to keep the base of the crisp from being too juicy.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 266kcal Carbohydrates: 44g Protein: 5g Fat: 9g Saturated Fat: 6g Polyunsaturated Fat: 2g Sodium: 100mg Fiber: 5g Sugar: 23g

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Desserts
Cuisine: American
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This post was originally shared in June 2018. It has been updated most recently as of June 2021.

More Desserts:

Apple hazelnut cake on dark wooden surface.Vegan Apple Cake
Close up of pumpkin cinnamon rolls with frosting.Vegan Pumpkin Cinnamon Rolls
Dramatically lit slice of carrot cake on a plate.Dairy-Free Carrot Cake
A stack of three oatmeal cookie chocolate ice cream sandwiches, decorated with raspberries and flowers.Three Ingredient Chocolate Coconut Milk Ice Cream

Previous Post: « Lemon Elderflower Popsicles
Next Post: Super Green Spinach Pancakes »

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Comments

  1. Carly says

    July 25, 2021 at 10:31 pm

    The instructions say to add cardamom, but there is no cardamom in the ingredients list. How much cardamom should go in this recipe? Or no cardamom?

    Reply
    • Alexandra Daum says

      July 26, 2021 at 8:35 am

      Hi Carly, this is an update error from the site changeover. There is no cardamom in the recipe.

      Reply
  2. Stephanie says

    April 4, 2020 at 8:56 am

    Thank you for this wonderful recipe. Do you think i could sub the Chickpea flour and use Coconut flour instead?

    Reply
    • Alexandra | Occasionally Eggs says

      April 4, 2020 at 11:45 am

      Hi Stephanie, I’m afraid I haven’t tried it so I can’t be sure, but I think it might be too crumbly with coconut flour. If you were to use it, I’d do about half the amount of (coconut) flour since it absorbs so much moisture.

      Reply
  3. Gena says

    June 30, 2018 at 7:04 pm

    You’re so sweet to acknowledge my recipe, my dear! We fellow foodies often share brainwaves—it’s all part of the fun. This looks absolutely wonderful. <3

    Reply

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