This Gluten Free Rhubarb Crisp with Strawberries is a better for you dessert made with wholesome ingredients! Dairy, gluten, grain free and paleo too!
Sometimes super simplicity is just the BEST.
Like in the case of this healthy rhubarb crisp.
It’s got this ooey-gooey, sweet layer of strawberry rhubarb (HELLO CLASSIC COMBO) that is sandwiched between T-W-O, simple, unassuming layers of BUTTERY, sweet, crumbly goodness, loaded with crispy-crunchy almonds in EVERY BITE. It’s kinda like easy vegan gluten free apple crisp crumble gone SUMMAH..
If you’re not into strawberry rhubarb though (who are you?) you could also try some healthy gluten free blueberry crisp!
See also: it has fruit and nuts. Which are breakfast foods. Which means this easy vegan gluten free strawberry rhubarb crisp? We can build a STRONG case that you can nix your morning strawberry rhubarb vegan overnight oats or strawberry french toast bake with rhubarb and have this dance its delicious little self into the category of BREAKFAST APPROPRIATE.
HELLOOOOOOO obsessed.
What makes Healthy Rhubarb Crisp with Strawberries gluten free?
I’m all about a good dessert that pleases my friends and family and tastes downright delish. If it’s easy? Even better! If it’s sweet and satisfying but also uses better-for-you ingredients? Now THAT’s what I’m talking about! Whether I’m baking up some Paleo Vegan Apple Crisp with Coconut Flour, Cobbler with Plums and Rhubarb, or THIS gluten free rhubarb crisp dessert, warm desserts with fruit in them are always a crowd pleaser! Top it off with some vanilla ice cream and BAM- you’ve got heaven on a plate! To make this crisp gluten free, I used almond flour!
Healthy Swaps
I love taking a classic dessert recipe and putting a healthy spin on it that doesn’t sacrifice flavor or sweetness. Desserts should be decadent, indulgent, and delicious, and this gluten free rhubarb crisp recipes DEFINITELY delivers! Here are some swaps I made:
- All purpose Flour: Instead of regular white flour I used a combination of tapioca starch and almond flour, making this crisp protein-rich and gluten free!
- White sugar: I chose to use coconut sugar instead, which is a less refined and more natural sweetener!
- Butter: I opted out and chose ghee instead to make it dairy free and vegan! Vegan butter is also a great option.
FAQs & Tips
If you want to make an extra pan of this for a last minute dessert to serve your guests in the future, you absolutely can! Simply cover it tightly in plastic wrap and then foil over top, and seal tightly. When you’re ready to bake, simply thaw overnight in the fridge and follow baking instructions!
Recipe
Ingredients
For the honey syrup
- 1/2 Cup Water
- 1 Tbsp Tapioca starch
- 1/3 Cup Honey (agave for vegan)
- 1/2 tsp Vanilla extract.
For the crisp:
- 1/2 Cup + 3 Tbsp Tapioca starch (83g) divided
- 1/2 Cup + 1 Tbsp Almond flour, divided (57g)
- 1/2 Cup Slivered almonds (45g)
- 1/4 Cup + 2 Tbsp Coconut sugar, packed
- Pinch of salt
- 3 1/2 Tbsp Ghee, melted (or vegan butter)
- 1 Cup Fresh strawberries, roughly chopped (130g)
- 1 Cup Fresh rhubarb, sliced (100g)
Instructions
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Preheat your oven to 350 degrees.
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In a medium pot, whisk together the water and tapioca starch. Add the honey and whisk until well mixed. Bring to a boil on medium heat, stirring occasionally. Once boiling, cook, stirring constantly, until thick, about 3-5 minutes.
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Once thick, remove from heat and whisk in the vanilla. Let stand until ready to use.
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While the sauce comes to a boil, stir together 1/2 cup + 2 Tbsp of the tapioca along with 1/2 cup of the almond flour, almonds, coconut sugar and a pinch of salt. Add in the melted ghee and use your hands to mix it in until small crumbs form.
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Press 2/3 of the crumbs very firmly into the bottom of a 9×13 inch baking pan.
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Toss the strawberries and rhubarb together in a large bowl, along with the remaining 1 Tbsp of tapioca starch and almond flour until well coated. Spread in an even layer over the crumbs.
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Pour the honey syrup evenly over the fruit, making sure it’s all covered. Finally, sprinkle the top with the rest of the crumbs, making sure to leave some large, chunky crumbs.
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Bake until golden brown and bubbly, about 30 minutes. OPTIONAL: broil for 2-4 minutes, watching CLOSELY at it burns fast. Let cool for 20-30 minutes
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DEVOUR!
Nutrition
The post Gluten Free Rhubarb Crisp with Strawberries appeared first on Food Faith Fitness.
