Tag Archives: #rhubarbseason

Strawberry-Rhubarb Crisp (Gluten-free & Vegan)

This Strawberry-Rhubarb Crisp makes me think about my Grandma Lorine, with whom I spent almost every Friday night growing-up in the 1980s. We would watch Wheel of Fortune, Falcon Crest, and Dallas (I’m named, Sue Ellen, after that crazy character!), and we would color together and paint our nails. She loved strawberry-rhubarb pie, and I remember seeing it in her fridge when I was a very young girl, wondering about the texture, and thinking, “What are those big red chunks?!” Well, I hadn’t had it since she died almost 11 years ago, and this allergy-friendly version is dedicated to the kind soul that I was blessed to have in my life for 28 years!

In terms of the ingredients, I made it cane sugar-free with a keto-friendly sugar substitute called monk fruit sweetener. I’ve been adding it to my pancakes instead of coconut sugar and we all love it! You can read about its benefits here, but pretty much it has zero calories, zero sugars, and doesn’t impact your blood sugar. I also used date sugar for the topping, because I love the slight butterscotch-like flavor it adds.


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Strawberry-Rhubarb Crisp (Vegan & Gluten-free)

  • Servings: ~10
  • Difficulty: easy
  • Print

An old-fashioned strawberry-rhubarb crisp, but with a refined sugar-free, gluten-free, and vegan twist!

Tips: (1) It is lovely served slightly warm with ice cream or whipped topping. (2) Tapioca flour is also known as tapioca starch.
Credit: My Real Dish


Pie Filling

  • 5 cups sliced strawberries
  • 4 cups sliced rhubarb (~5 stalks rhubarb)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ cup orange juice
  • ½ cup monk fruit sweetener (or cane sugar)
  • 2 tablespoon tapioca flour 
  • 1 tablespoon almond flour (or gluten-free flour)

Crumb Topping


  1. Heat oven to 350 degrees
  2. Clean, remove stems, and cut the strawberries. I like to use Thieves Fruit & Veggie Soak for a chemical-free and non-toxic way to clean my fruit.
  3. Clean and slice the rhubarb.
  4. Place strawberries and rhubarb in the iron skillet (9 1/2″ or 24 cm) or other oven-proof skillet.
  5. Prepare the pie filling mixture. In a small bowl, mix the tapioca flour and orange juice. Add the cinnamon, vanilla, monk fruit sweetener, almond flour and stir until mixed well.
  6. Pour the mixture over the fruit in the skillet.
  7. Prepare the crumb topping. In a small bowl, combine the date sugar, coconut oil, flours, cinnamon, baking soda and baking powder, and combine until it resembles course crumbles. Sprinkle it over the fruit.
  8. Bake for ~40 – 45 minutes or until pie topping is browned nicely.


What are other ways you enjoy rhubarb? Comment below!