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–+ servings
Gluten free rhubarb crisp on a baking tray.
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4.25 from 4 votes

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Gluten Free, Low FODMAP, MIND Diet, Vegan
Keyword: Fruit dessert
Servings: 4 servings
Calories: 374kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

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