Strawberry Rhubarb Crisp Recipe | Gluten-Free

A freshly baked strawberry rhubarb crisp topped with ice cream and fresh strawberries.

A delicious strawberry rhubarb crisp recipe that makes the ultimate comfort food! Plus, learn the secret to creating perfect crisp and crumble toppings.



Strawberry & Rhubarb Filling 


Crisp Topping


  1. Preheat the oven to 375F/190C.
  2. Into a large bowl, add the strawberry and rhubarb filling ingredients. Stir well to combine.
  3. Pour mixture into an 12 inches x 9 inches / 30cm x 23 cm overproof dish. Smooth over the mixture and fill in any holes (you want the crisp topping to sit on top of the filling, not wander down the holes/sides).
  4. Into a medium size bowl, add the crisp topping ingredients. Stir well to combine. Cover the strawberry and rhubarb filling with the crisp topping mixture.
  5. Bake  for 45 to 60 minutes until crumble topping has turned golden brown and the fruit has started to bubble up the side of the dish.
  6. Remove from the oven and allow to cool for around 10 minutes (the fruit will be super hot!). Serve warm with a dollop of vegan vanilla ice cream. Enjoy!


Keywords: strawberry rhubarb, rhubarb recipe, crumble topping, crisp recipe, rhubarb recipe, vegan recipes, vegan dessert recipes, gluten-free vegan, the plant riot