STRAWBERRY RHUBARB CRISP (gluten free, dairy free, vegan)

A delicious way to use the bounty of springtime strawberries and rhubarb.

Crisp topping and method inspired by Gluten Free Flavor Flours by Alice Medrich.




8x8 baking dish, food processor, 2 baking sheets, silpat or parchment.


3 C sliced strawberries.

2 C sliced rhubarb, 1/2 pieces

3/4 C organic cane sugar

zest and juice of 1/2 lemon

1 tbsn arrowroot starch (or 1 tbsp white rice flour)

1 1/2 tsp cinnamon

1/4 tsp grated nutmeg

1/4 tsp kosher salt

1 tsp vanilla extract


1/2 C white rice flour

1/4 C gluten free oats, ground in a food processor (or 1/4 C gluten free oat flour)

3/4 C sliced almonds

3/4 C sucanat (or 3/4 C light brown sugar)

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp kosher salt

6 tbsn refined coconut oil


Preheat oven to 375F degrees.


Combine strawberries and rhubarb gently in baking dish.

Add sugar, lemon juice and zest, arrowroot starch and salt to fruit and combine gently.

Place on lined baking sheet, then place in oven, Bake for 25 minutes.  Stir, and bake for another 15 minutes.  You will know when the fruit is ready, as the juices have released from the fruit and have thickened slightly.


When the fruit goes in the oven, make the topping.

In a medium sized bowl, combine white rice flour, ground oats, sucunat, almonds, spices and salt.

Add coconut oil.  Using a fork (using your fingers are perfectly fine!), incorporate the coconut oil into dry ingredients until well combined.

Spread onto baking sheet lined with a silpat or parchment paper.

Place in oven, top rack, and bake for 15 minutes.  You can place in oven when you stir the fruit.


When fruit is set and topping is lightly browned, remove from oven to cool for 10 minutes.

Topping will have spread into one uniform piece.  Break it up with your hands into smaller pieces.

You have the option of topping the entire baking pan with the topping, or spoon the fruit into individual dishes, then sprinkle each individual dish with the topping.