Easy Strawberry Rhubarb Crisp – Gluten Free

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An easy strawberry rhubarb crisp recipe that can be made within minutes. Ingredients can be mixed right in the bowl to save time on cleanup too!

Although we did not grow any rhubarb this year, I’ve been craving some of the tart plant. I picked some up at a local market along with some organic strawberries.

I thought about making a pie, but wanted something that would be quick to make. Fruit crisps are so simple that it wasn’t difficult to come up with a recipe that I could make in a matter of minutes for dessert.

That’s why I came up with this easy strawberry rhubarb crisp recipe. It combines two of the best fruits of summer into a delicious dessert that’s prepared in minutes.

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I just love the sweet and tart taste of strawberry rhubarb filling. The mixture is just strawberry and rhubarb with some low carb sweetener and a little xanthan gum added as a thickener.

The best part is that you can mix the filling right in the baking dish so you don’t have to dirty an additional bowl. Unfortunately, you’ll want to mix up the topping ingredients first before adding them to baking dish.

I topped off the filling for this easy strawberry rhubarb crisp with a pecan crumb mixture. If you don’t have any oat fiber, you can use oat bran, almond flour, flax meal, coconut flour or whatever you happen to have on hand.

I just happened to have a bag of oat fiber that I needed to use up. This crumb topping works well with any fruit filling.

The topping would be perfect for a zucchini crisp or mock low carb apple pie. Really, any cooked low carb fruit can be topped off with this nutty mix.

Easy Strawberry Rhubarb Crisp Recipe

5 from 2 votes

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Low Carb Strawberry Rhubarb Crisp

Simple low carb strawberry rhubarb crisp recipe that can be made within minutes. Ingredients can be mixed right in the bowl you're going to eat it out of.

Servings 4 servings

Calories 164 kcal

Author Lisa | Low Carb Yum

Ingredients

• FILLING
• 1 1/4 cups diced rhubarb
• 1 1/4 cups sliced strawberries
• 1/2 teaspoon xanthan gum
• 1/4 cup sugar substitute I used 1 tbsp 2 tsp Truvia
• TOPPING
• 1/2 cup chopped pecans
• 2 tablespoons oat fiber or a low carb flour substitute
• 2 tablespoons sugar substitute I used 2 1/2 tsp Truvia
• 1/2 teaspoon cinnamon
• dash nutmeg
• 2 tablespoon butter

Instructions

1. Mix together rhubarb, strawberries, sweetener and xanthan gum.
2. Place mixture into small baking dish.
3. Combine pecans, oat fiber, sweetener, cinnamon and nutmeg.
4. Cut in butter then sprinkle over fruit mixture.
5. Bake 35 minutes at 350 degree F.
6. Serve warm topped with ice cream or whipped cream.

Recipe Notes

Makes 4 servings

Net carbs per serving: 3g

Nutrition Facts

Low Carb Strawberry Rhubarb Crisp

Amount Per Serving

Calories 164 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 4g 20%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 15mg 5%

Sodium 83mg 3%

Potassium 143mg 4%

Total Carbohydrates 6g 2%

Dietary Fiber 3g 12%

Sugars 3g

Protein 2g 4%

Vitamin A 22%

Vitamin C 66%

Calcium 2%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.