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 strawberry rhubarb crisp is one of the easiest recipes I’ve ever shared, and it’s one of my favourites, too.
If you don’t want to get chickpea flour just for this, try it in gluten-free spinach pancakes with seasonal filling, double chocolate chickpea flour cookies, or a vegan broccoli pizza crust.
- Arrowroot flour: cornstarch can be substituted, but use a teaspoon less.
- Chickpea flour: make sure this flour isn’t expired, as it will taste noticeably off if it is. 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.
- Coconut sugar: substitute cane sugar if preferred.
Step by Step
Step 1: mix the streusel ingredients in a bowl.
Step 2: add the fruit filling to a dish and mix, then top with the streusel.
Step 3: add the topping in as even a layer as possible.
Step 4: bake until lightly golden and the fruit filling is bubbling around the edges.
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.
How to Store
Storage: keep in a sealed container in the refrigerator for up to three days. The topping will soften slightly over time.
Freezing: place the cooled crisp in an airtight container and freeze for up to three months.
- Don’t test the streusel: 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.
- Keep the milk: adding a bit of milk to the streusel topping imitates the make-up of butter, which contains water – mixing the milk with oil means that the topping won’t just melt when baked.
- No need to peel: 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 and it is only maybe necessary if it’s very near the end of the season.
More Rhubarb Recipes
Strawberry Rhubarb Cobbler
Rhubarb Banana Muffins
Vegan Rhubarb Streusel Cake
Honey Rhubarb Lemonade
If you make these Strawberry Rhubarb Crisp or any other vegetarian dessert recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
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 non-dairy 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.500 grams fresh strawberries, halved, 400 grams rhubarb, chopped*, 1 teaspoon fresh ginger, 2-3 tablespoons maple syrup or honey
- Sprinkle the arrowroot onto this mixture and stir again, or use your hands, to fully combine.1 tablespoon arrowroot powder**
- 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.120 grams rolled oats, 40 grams chickpea flour, 50 grams coconut sugar, 1/4 teaspoon sea salt, 40 grams coconut oil, solid, 1 tablespoon non-dairy milk
- 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.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally shared in June 2018. It has been updated most recently as of June 2021.
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