Easy Strawberry Rhubarb Crisp (gluten-free and vegan friendly)

By Heather | May 5, 2026 |

This Easy Strawberry Rhubarb Crisp is one of those simple, feel-good desserts that celebrates the best of the season while keeping things approachable for busy families. Made with less added sugar and easy swaps to keep it gluten-free and vegan, it’s a recipe kids will love helping to make—and everyone will love eating. Rhubarb desserts have always held a special place in my heart, reminding me of the bond I share with my mom and mother-in-law, which makes this one extra meaningful to bake and share.

Kids in the Kitchen:

Chopping: Depending on their age and experience, kids can help chop the strawberries and rhubarb. Rhubarb is a little tough to cut through, so for younger kids, I recommend having them at least cut the tops off of the strawberries. Kids can also help by transferring the chopped fruit to the baking dish. Check out my blog post, Teaching Knife Skills to Kids, for knife recommendations and more.
Measure: There aren’t that many ingredients in this recipe, so kids can practice some measuring without it being too overwhelming. On the other hand, feel free to measure some things ahead of time and concentrate on having kids chop the fruit or mix the crumble topping together.
Topping: Make sure to use a big bowl and let kids use their hands to squish the topping ingredients together. It might get a little messy but it’s worth it.
Serve: Have kids help scoop the crisp into bowls and serve to family or guests.

Subs and Tips for Making Easy Strawberry Rhubarb Crisp:

Dairy-free: Use a dairy-free, vegan stick butter for this recipe to make is dairy-free and vegan.
Gluten-free: Use gluten-free oats and gluten-free cup-for-cup style flour, such as King Arthur Flour.
No Oats?: If you can’t use oats, you can make the topping with a mix of flour and chopped nuts or seeds. Crushed gluten-free cereal also works in a pinch.
Make-Ahead: Assemble the crisp and store it, covered, in the refrigerator for up to 24 hours before baking. Add 5–10 extra minutes of bake time if baking straight from the fridge.
Frozen fruit? You can use frozen strawberries and rhubarb in this recipe. However, defrost and drain the fruit first, so there’s not too much liquid.
Helpful Equipment: Parchment paper sheets and cookie scoops are some essential baking tools that I couldn’t live without. See those and others on my Baking Essentials Amazon list HERE.

Easy Strawberry Rhubarb Crisp

A delicious seasonal dessert that's a little lower in added sugar and easy to make gluten-free and vegan.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Ingredients

1 pound strawberries
1 pound rhubarb
1/2 cup granulated sugar add up to 3/4 cup for a sweeter dessert
3 Tbsp cornstarch
1/4 tsp salt

Crisp Topping

1 cup rolled oats, gluten-free if desired
1 cup whole wheat, all-purpose, or gluten-free flour blend
1/4 cup granulated sugar
1/4 cup maple syrup
1/4 tsp salt
1/4 tsp ground cinnamon
6 tbsp unsalted butter, vegan butter, or coconut oil, cut into small peices

Instructions

Heat the oven to 350 degrees. I like to bake the crisp in a 10 to 12 -inch cast iron skillet but you can also use a 9-by-12-inch baking dish or similar casserole dish. Grease the baking dish lightly with oil spray, if you'd like.
Chop the strawberries and rhubarb into approximately 1/2-inch pieces. Place the fruit into the skillet or baking dish.
Add the sugar, cornstarch, and salt. Toss everything together to combine. I find using my hands works best. Spread the fruit mixture into an even layer.
To a large bowl, add the oats, flour, sugar, maple syrup, salt, and cinnamon. Stir to combine all of the ingredients.
Add the butter then use the tips of your fingers to pinch the butter into the dry ingredients. Keep mixing until a rough, crumbly dough forms.
Crumble the topping over the fruit.
Bake until the fruit is bubbly and the topping is golden brown, about 30 minutes.
Serve warm or room temperature with ice cream or Greek yogurt, if you'd like.