Easy Gluten Free Rhubarb Crisp Recipe with Strawberries and Chia Seeds

ByEA Stewart
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Looking for a delicious summer dessert recipe? Look no further than this gluten free rhubarb crisp recipe! This crisp is perfect for a healthy treat and is made with nutritious chia seeds, sweet strawberries, and tart rhubarb. It’s also vegan and low FODMAP friendly so everyone can enjoy it!

Three glass bowls with gluten free rhubarb crisp on a baking sheet.
  • HIGH FIBER – It’s packed with 8 grams of fiber for a healthy gut microbiome.
  • PLANT FORWARD – It’s a delicious way to add more plant-based foods to your diet for better gut and overall health.
  • QUICK & EASY – Prep time is only 15 minutes. You can sit back and relax with a cup of tea or coffee while your gluten free rhubarb crisp bakes in the oven!

Ingredients to Make This Gluten-Free Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Filling

Green Bauer Pottery VIntage Mixing Bowl and 2 stalks of rhubarb.
  • Fresh Rhubarb. Depending on where you live, rhubarb season runs anywhere between April-July. If you can’t find fresh stalks of rhubarb, look for frozen rhubarb in your grocery store.
  • Fresh Strawberries. Strawberries are in season longer than rhubarb; however, if you can’t find sweet, juicy fresh strawberries, opt for frozen.
  • Chia Seeds. A gut-healthy favorite of mine! Chia seeds are also heart-healthy and help thicken the fresh fruit filling.
  • Orange Juice. I add the juice of 1/2 of blood orange. You can swap with lemon juice if you prefer. And lemon zest or orange zest add additional flavor.
  • Maple Syrup. This adds additional sweetness if you’re using extra tart fruit. Feel free to omit if you’re cutting back on sugar and using extra sweet strawberries.

Gluten-Free Crisp Topping Ingredients

  • Vegan Butter. I use melted Earth Balance or Melt organic butter. Virgin coconut oil would also be tasty.
  • Brown Sugar. Cane sugar, coconut sugar, or a low-calorie sweetener like allulose or monk fruit can also be used.
  • Gluten-Free Oats. Don’t eat oats? Try almond flour or a half almond, half coconut flour blend.
  • Gluten-Free Flours. I use sorghum flour and tapioca starch. You can also use gluten-free all purpose flour to make this easy gluten-free rhubarb crisp recipe.

How to Make Gluten Free Rhubarb Crisp

  1. STEP ONE. Make the strawberry rhubarb filling by combining sliced rhubarb stalks, sliced strawberries, maple syrup, orange juice, and chia seeds in a large bowl.
  2. STEP TWO. Melt the vegan butter in a separate bowl and add the dry ingredients. Stir well to combine.
  3. STEP THREE. Place the fruit filling in a baking dish or individual ramekins. Spoon on rhubarb crumble topping and bake at 350 degrees F for about 30 minutes.

Serving Suggestion

This gluten-free crisp is a great recipe on its own or makes a yummy protein-packed breakfast served with Greek yogurt (or lactose-free yogurt). If you want a more decadent version, add some whipped cream or a scoop of vanilla ice cream. Beckon makes tasty lactose-free ice cream!

Photo of EA Stewart and her Grandma with a bowl of gluten free strawberry rhubarb crisp in front.

Gluten Free Rhubarb Crisp Nutrition Notes

  • Gluten-free, vegan, low FODMAP, and MIND diet friendly.
  • Each bowl contains one serving of fruit and is rich in fiber, vitamins C and K, lutein, and antioxidants.
  • Did you know that cooked rhubarb supplies a good dose of the antioxidant lycopene, but raw rhubarb has none?
Gluten free rhubarb crisp on a baking tray.

Gluten Free Rhubarb Crisp with Strawberries and Chia Seeds

Spring is the season for this healthy and delicious strawberry rhubarb crisp that everyone will love!
4.25 from 4 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

Fruit Mixture

  • 2 cups sliced fresh strawberries
  • 2 cups sliced fresh rhubarb
  • 1/4 cup pure maple syrup
  • Juice of 1/2 orange , i.e. blood orange
  • 4 tablespoons chia seeds

Crisp Topping

Instructions

  • Preheat oven to 350 degrees fahrenheit.
  • Combine fruit, maple syrup, and chia seeds in a large mixing bowl and mix until well combined. Spoon fruit mixture in to 4 ramekins or oven safe glass bowls.
  • Melt vegan butter and combine it with the sugar, oats, and flours in a mixing bowl. Stir until well combined. Spoon crisp topping mixture, equally divided, on top of fruit mixture and bake for 25 minutes, or until fruit is cooked through, and crisp topping is light golden brown.
  • Remove from oven and let cool for about 30 minutes before serving.

Notes

Ingredient Swaps and Substitutions
  • If strawberries and rhubarb are out of season, use frozen.
  • Use any berries in place of strawberries.
  • Use any gluten-free flour in place of sorghum flour.
Serving Suggestions
Serve with Greek or lactose-free yogurt for a protein-packed breakfast. Or, for a more decadent dessert, top with whipped cream or ice cream.

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 60g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 103mg | Potassium: 464mg | Fiber: 8g | Sugar: 30g | Vitamin A: 617IU | Vitamin C: 47mg | Calcium: 179mg | Iron: 2mg
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4.25 from 4 votes (4 ratings without comment)

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25 Comments

  2. Hi Heather,
    I came across your blog on one of Deena Kakaya’s posts. This recipe looks so delicious! I have to try it. Since moving to the US I have not had the courage to make anything Rhubarb related.
    I especially loved hearing about your Grandma. I feel like I was able to connect with you on that level as I was pretty close to mine and learned a lot from her.
    Thanks for sharing

    Reply

    1. Hi Shamin! So glad you stopped by & thanks so much for your sweet comment! Rhubarb on it’s own is quite sour, but delicious cooked and mixed with other fruits. We grew it in our garden when I was growing up, so it brings back lots of wonderful memories for me 🙂 Cheers!

      Reply

    1. Thanks Rebecca! My kids and hubby loved it too, so it is definitely a keeper 🙂

      Reply

  5. Aww…..thanks! I love the photo too & it’s been hanging out in our kitchen since I wrote this post and took the photos. It’s kind of nice to have Grandma Edith at all out meals 🙂

    Reply

    1. Cheers to our Grandma Edith’s!!! So glad you stopped by and love your ReDux dessert too 🙂

      Reply

  8. Lovely, lovely post EA, and what a sweet photo of you and Grandma Edith. I was shortly going to post a strawberry and rhubarb crumble but will now wait a wee bit! Your one has just the right amount of sweetness to my mind, and of course the chia makes it nice and filling too. I always enjoy your posts so much. I can imagine that you are actually smiling while writing them up. And that makes me smile 😀

    Reply

    1. Do you have a hidden camera somewhere in my house??? I’m smiling as I type this now 🙂 Can’t wait to see your crumble-no doubt it will be fabulous like all your other recipes! xoxo

      Reply

  9. Gosh – I love this post (and so thrilled we got to see a photo of Grandma Edith too.) What a lady to admire! And I’m coveting that green bowl of hers – I swear I don’t like any of the modern mixing bowls I have – my favorites are vintage ones. And if it’s strawberry rhubarb anything, I’m eating it.

    Reply

    1. Thanks Deanna!! I think I’m like you…other than my green mixing bowl I have a set of (unexciting but useful) glass Pyrex bowls, but nothing else has really caught my fancy. I’m tempted to buy some more vintage Bauer bowls off Ebay, b/c they are so much prettier than anything else I’ve come across 🙂

      Reply

    1. Thanks Liz!! I tried to find rhubarb in the store too late last year, so I was really excited to find it to make this crisp. It was the first time my kids tried it, and they loved it-well at least cooked w/ strawberries 🙂

      Reply

  12. awww… i love this post. what a lovely photo of you two. she sounds like the kind of grandmother we all dream of… i’m impressed with her apple cider vinegar & honey afternoons (“holistic” before her time 🙂 ) and certainly appreciate her love of desserts.

    Reply

    1. Thanks Gretchen!! Yes, she swore by the Apple Cider Vinegar and honey, and it served her very well-something I think I need to start taking up myself 🙂

      Reply

    1. Thanks so much Jeanette!! It’s funny, I don’t recall ever seeing that green bowl in her kitchen, but then Grandma Edith had a LOT of stuff that we never saw 🙂

      Reply

  14. I love the sweetness in your posts. Your words about your grandmother are lovely, my late grandmother never complained either. Your bowls are beautiful and recipe so clever. The pic of your wedding day with your grandma…magic xx

    Reply

    1. Thank you so much Deena!! I have so many wonderful memories with my Grandma & I definitely think she would have approved of this recipe 🙂 xoxo

      Reply