Allergy Friendly Strawberry Rhubarb Crisp

This allergy friendly strawberry rhubarb crisp is a tried & true recipe! 

This tasty crisp is perfect with a scoop of dairy free ice cream. Being that it is both dairy-free & gluten-free, it can serve many people with a multitude of diet plans.

We prefer to use ingredients straight from the garden! If you have rhubarb or upcoming strawberries to harvest, be sure to try out this recipe for a perfect summer dessert.

Although this recipe contains sugar, you can certainly substitute sugar alternatives, such as monk fruit or coconut sugar. If you are not dairy-free or gluten-free, however, you can easily substitute flour & butter to your preference. 

What you’ll need:

2 cups rhubarb 

2 cups strawberries

1 1/4 cups gluten free all purpose flour

1 cup gluten free oats

1 1/4 cup light brown sugar (packed)

1/2 cup dairy free butter or coconut oil

1 teaspoon ground cinnamon 

Sugar sauce: 

1 cup cane sugar or sugar substitute 

2 tablespoons cornstarch

1 cup cold water

1 teaspoon vanilla extract

Steps:

Chop rhubarb & strawberries. 

Mix flour, oats, cinnamon, brown sugar, & melted butter together. 

Press one half of crumb mixture into a buttered glass baking dish. Then top with rhubarb & strawberry mixture. 

Make sugar sauce by whisking sugar, cornstarch & water together in a glass bowl. Microwave mixture until thick, clear & bubbly (approximately 3-5 minutes). Remove from microwave & add vanilla. 

Pour sugar mixture evenly over chopped rhubarb & strawberries. Top with remaining crumb mixture. 

Bake at 350°F for approximately 30-40 minutes or until edges are bubbling and crumb topping is browned. 

For a step by step video representation, head over to our social media @Conners.Clinic & get baking!

Grace Kocher