What is rhubarb?

Rhubarb looks kind of like pink celery, but tastes nothing like it! While it is technically a vegetable, it is commonly classified as a fruit because it is typically used in jams, jellies, and desserts like this one. Rhubarb is typically tart, similar to a green apple, but sweetens slightly when cooked. It is great in desserts, made into a syrup for cocktails and mocktails, or you can try pickling it for use in more savory dishes.

Where can I find rhubarb?

You can find rhubarb in the produce section of your grocery store. It is in season from April through June, and when picking your rhubarb you’ll want to look for thinner, pink stalks for the best flavor. If you can’t find rhubarb in the produce section, check the freezer section! Many stores carry pre-cut rhubarb there.

How to Make Strawberry Rhubarb Crisp

Making this gluten free strawberry rhubarb crisp only requires a few simple steps:

Chop up your rhubarb and strawberries.

Add the fruit to a saucepan with the lemon and coconut sugar, and let it cook for about 10 minutes. This will allow the rhubarb to break down.

While the fruit is cooking, it is time to make the topping! You’ll add the gluten free flour, sugar, salt, butter, and pecans to a bowl, and mix them all together until a crumbly mixture forms.

After the fruit has cooked down, the mixture may look a little bit thin and soupy – but that’s ok! Just whisk some arrowroot starch with water, then stir it into the rhubarb mixture and bring it to a boil quickly until it thickens. If you feel it is still not thick enough – add more arrowroot.

Finally, you’ll add the fruit mixture to an 8×8 pan, put the crumble mixture on top, and bake for 30 minutes! Then you’re ready to serve it up with some vanilla ice cream.

One of my other favorite things about this recipe is that it is very versatile! Rhubarb season runs through June, but you can easily replace it with any type of berry, or even peaches or plums. Whichever way you make it, we hope you love this strawberry rhubarb crisp!