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Strawberry, Rhubarb, and Ginger Crisp

Hands-on time 15 mins
Total time 1 hr, 15 mins
Yield Serves 9 (serving size: 1/9 of crisp)
Rhubarb is a harbinger of spring. The celery-like red and green stalks are the edible portion of the plant; the leaves, which contain oxalic acid, are mildly toxic and should be avoided. Without a sweetener, rhubarb is bracingly sour, which is why it's often paired with fruits like strawberries and citrus.


  • Filling:
  • 1 (1-pound) package frozen rhubarb, cut into 1-inch pieces
  • 1 pound strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon grated orange rind
  • Cooking spray
  • Topping:
  • 0.9 ounce oat flour (about 1/4 cup)
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 3/4 cup certified gluten-free quick-cooking oats
  • 4 ounces gluten-free gingersnaps
  • 6 tablespoons unsalted butter, cut into small pieces

Nutrition Information

  • calories 313
  • fat 11.3 g
  • satfat 5 g
  • monofat 2.4 g
  • polyfat 0.7 g
  • protein 3.1 g
  • carbohydrate 52.4 g
  • fiber 3.2 g
  • cholesterol 20 mg
  • iron 1.1 mg
  • sodium 107 mg
  • calcium 123 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare filling, combine first 5 ingredients in a large bowl, tossing to coat. Pour mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

  3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/4 cup granulated sugar, brown sugar, and salt in a food processor; process until combined. Add oats, gingersnaps, and butter; pulse 2 times or until crumbly.

  4. Sprinkle topping over fruit mixture. Bake at 350° for 50 minutes or until filling is bubbly and topping is golden brown. Cool 10 minutes. Serve warm.

Gluten-Free Baking