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A pan of Rhubarb Strawberry Crisp surrounded by a tea towel with a maple leaf pattern.

Rhubarb Strawberry Crisp

Rhubarb Strawberry Crisp is a perfect spring and summer dessert, especially when served warm with ice cream. Vary the fruit and you've got a year round dessert everyone will love!
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Course: Dessert
Cuisine: Canadian
Keyword: Rhubarb Strawberry Crisp
Servings: 8 people
Author: Cinde Little

Ingredients

FRUIT CRISP

  • 3 cups chopped rhubarb
  • 2 cups sliced or quartered strawberries
  • ½ cup sugar
  • 3 tablespoon cornstarch

OAT TOPPING

  • 1 cup gluten free oats
  • cup EGFG gluten free flour blend (or oat flour)
  • ¼ cup brown sugar
  • 2 tablespoon white sugar
  • ½ teaspoon cinnamon
  • 6 tablespoon butter, room temperature

Instructions

  • Preheat oven to 350°F.
  • Combine rhubarb and strawberries in a large bowl.
  • Sprinkle sugar and cornstarch over the fruit. Stir using a spatula until evenly combined.
  • Transfer to an ungreased 8-inch square glass baking pan. Set aside while you make the topping.

STREUSEL TOPPING

  • In a medium bowl combine oats, flour, sugars and cinnamon.
  • Using your hands or a pastry cutter, squish the butter into the dry ingredients until evenly mixed.
  • Spread the streusel evenly over the fruit without packing it down.
  • Bake in preheated oven for 45-55 minutes until the topping is golden and the fruit juices are bubbling around the edges. Let cool for 10-15 minutes before serving.
  • Serve with vanilla ice cream or whipped cream.