Get my 5-Ingredient Keto Cookbook featuring over 120 simple recipes!
Additional Info
Gluten free strawberry rhubarb crisp is a healthier remake of the classic dessert for late spring into summer. It’s an easy keto friendly rhubarb recipe that doesn’t take much effort to prepare.
Although we did not grow any rhubarb this year, I’ve been craving some of the tart plant. So I picked some up at a local market along with some organic strawberries to use in an easy rhubarb crisp.
I thought about making a low carb 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. It only took about ten minutes to prepare and less than a half hour to bake.
That’s why I came up with this easy gluten free strawberry rhubarb crisp recipe. It combines two of the best low carb fruits of summer into a delicious dessert that’s perfect for sharing.
How to make a strawberry rhubarb crisp
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. The original recipe used oat fiber but it’s tough to find gluten free oats. So I changed the recipe to use a blend of almond flour and coconut flour instead.
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 mix can be topped off with this nutty mix.
Once assembled, you bake the crisp in a 350°F oven until the filling is bubbling and the topping has browned. So be sure to preheat the oven before starting the preparation steps.
Should the gluten free strawberry rhubarb crisp be refrigerated?
Since there’s no sugar added to this low carb fruit crisp, I keep it in the refrigerator. In fact, I chill all my keto friendly treats in the refrigerator. I even store my keto cookies in the fridge.
Can you freeze it?
If you don’t want to over-indulge, I’d recommend freezing any extra servings for later. You can even make a double or triple batch to have a good amount stashed away for any rhubarb cravings you may have.
Other Low Carb Rhubarb Recipes
Since the carbs in rhubarb are only about 6 grams per cup with over 2 grams of fiber, it’s definitely a keto friendly ingredient. But what other things can you do with it? Check out the following gluten free low carb recipes for other ideas:
- Gluten Free Rhubarb Crumble
- Cinnamon Rhubarb Muffins
- Low Carb Strawberry Rhubarb Upside Down Cake
- Strawberry Rhubarb Mousse
- Berry Rhubarb Jam
I’ve been wanting to try the upside down cake by Simply So Healthy. Hopefully, I’ll get a chance to test that one out this summer to share with family and friends.
Kitchen Tools Used
I used the following items to make this gluten free sugar free strawberry rhubarb crisp:
Enjoy this simple keto dessert featuring rhubarb and strawberry! And be sure to let me know how it turned out in the comment section below.
★ FOLLOW ME ON FACEBOOK, PINTEREST AND INSTAGRAM FOR MORE EASY KETO RECIPES.
Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo)
Recipe Video (Click on Image to Play)
Ingredients
- FILLING
- 1 1/4 cups diced rhubarb
- 1 1/4 cups sliced strawberries
- 1/2 teaspoon xanthan gum
- 2 tablespoons low carb sugar substitute or 2 1/2 teaspoons Truvia
- TOPPING
- 1/2 cup chopped pecans
- 2 teaspoons coconut flour
- 4 teaspoons almond flour
- 1 tablespoon low carb sugar substitute or 1 1/4 tsp Truvia
- 1/2 teaspoon cinnamon
- dash nutmeg
- 2 tablespoon butter
Instructions
- Mix together rhubarb, strawberries, sweetener and xanthan gum.
- Place mixture into small baking dish.
- Combine pecans, coconut flour, almond flour, sweetener, cinnamon and nutmeg.
- Cut in butter then sprinkle over fruit mixture.
- Bake 20 to 30 minutes at 350°F.
- Serve warm topped with ice cream or whipped cream.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Get Recipes Delivered Weekly
Join my email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in June 2019. Originally published July 2011.
Terry
This was yummy. I added the nuts after I cut in the butter. It was easier to cut in the butter that way. The nuts gave it a nice crunch. will be making this again.
Barb Prescott
This recipe is the bomb, I loved it! Only suggestion I have is to double the recipe because you will want seconds👍
Barbara
Hi! I’m allergic to nuts—do you think there’s another substitute I could try instead of pecans? Thanks!
Lisa MarcAurele
You could try a mixture of seeds like sesame seeds and flax meal.
Emily
Tasted yummy but I didn’t get any crumble. It was all very gooey with zero crunch.
Rolland
Just made the strawberry-rhubarb crisp and I wondered if there was an error in the recipe for the topping. I expected a crispy crust and what I got was less than crispy. I was surprised by the minimal amount of almond and coconut flour for the topping. To get a more cake-like topping what would you recommend ? Thanks, other than that it was a tasty dessert 👍
Lisa MarcAurele
The crunch should come from the chopped pecans. You could add more flour if you’d like and mixing it in egg first will make it more cake-like.
Lisa
Loved it
Patricia Cobb
how would I freeze this? Or is it not freezer friendly?
Lisa MarcAurele
It can be frozen baked or unbaked and should last for at least 3 months or longer.
Jill Rubin de Cedres Dinardi
Tart/sweet yumminess. I mixed chopped almonds in with the pecans for a little extra crunch. My new favorite dessert. Thank you!
Yvonne
Wondering if teaspoons should be tablespoons for the flour?
Lisa MarcAurele
It’s supposed to equal 2 tablespoons total of flour which is why the 2 teaspoons and 4 teaspoons. But it would likely work with tablespoons if you like more topping.
Rita
You don’t say how many servings there are in this recipe.
Lisa MarcAurele
It’s at the very top of the recipe card: 4 servings
Johnna Case
Wow! Thank you for such a wonderful recipe! It was absolutely delicious. The nut topping was excellent. Would highly recommend! Hurry up and grow, rhubarb! Hubby is waiting for the next batch.
Gail
Looks delicious and will definitely make it. Am a little confused by the carbs though. In the recipe it says net 5 carbs per serving, in the Nutrition Facts it shows net 3 carbs!? Which is it? ?Does it make a difference if you use the other flour substitutes rather than Oat Fiber, which I can’t get here? Thank you and thank you for all your amazing recipes! Cheers! ☺
Lisa
The 5 carbs is an old value calculated based on actual brands used. The 3 net carbs is generic. I’ll fix the confusion.
Bashawn
Oh, my. It’s delicious!
Julia
I made this today. It was beautiful. Thank you for this recipe. Will definitely make it again ??
Lisa
I wish I could find rhubarb at this time of year. You are lucky to have it!
Jennifer Eloff
I miss rhubarb. Strawberry Rhubarb pie is my favorite but this is a good substitute and easier.
Lisa
I love the pie as well, but didn’t want to take the time to make a crust. This was a lot quicker to make and just as delicious.