Strawberry Rhubarb Crisp

gluten free strawberry rhubarb crisp

5 from 1 reviews

This strawberry rhubarb crisp is a quintessential summer dessert and the perfect way to make use of seasonal rhubarb!


For the filling:

For the Topping:


  1. Preheat the oven to 350 F.
  2. Add all filling ingredients, other than the arrowroot starch, to a medium saucepan over medium heat. Cover and cook for 10 minutes, stirring occasionally.
  3. Whisk the arrowroot starch with ¼ cup water then stir into the strawberry rhubarb mixture. Bring to a boil to thicken, then remove from heat.
  4. In a large bowl, whisk together the flour, coconut sugar, and sea salt.
  5. Add the ghee to the flour mixture and combine either using your hands or a pastry cutter. Once a crumbly dough has formed, add in the pecans.
  6. Pour the strawberry rhubarb mixture into an 8×8 baking dish, then top with the flour mixture.
  7. Bake for 30 minutes at 350 F until top is slightly browned.
  8. Let cool, then serve as is, or with your ice cream or whipped topping of choice!