While on a family vacation in the Pacific Northwest last week, Karmel and I happened upon some perfectly ripe Oregon strawberries and loads of fresh rhubarb from a friend’s garden farm. We had to turn the amazing ingredients into something very special. Playing around in the kitchen of our beach house vacation rental, we came up with what we like to call World’s Best Gluten-Free Strawberry Rhubarb Crisp. Seriously AMAZING!!!! It is what I consider the very best gluten-free and Paleo friendly summer dessert we’ve ever made—and tasted. This Strawberry Rhubarb Crisp explodes with seasonal flavors, is balanced with sweet berries, zesty rhubarb, and lemon.
If you have never tried a Strawberry Rhubarb pie, start with this crisp—because it is super easy to make and you will fall in-love with the beautiful complimentary flavor blends! Its’ perfect texture pairs well with vanilla ice cream (or nice cream for all us non-dairy lovers).
What’s nice about this original recipe is that we add a dash of vanilla for warmth, use almond flour and cashews instead of starchy flours keeping it Paleo friendly and use dates in place of sugar.
You can make this most amazing dessert in an hour or less. Serve it warm or cold—whatever you please. I personally love serving this World’s Best Gluten-Free Strawberry Rhubarb Crisp warm with a scoop of non-dairy vanilla nice cream. Super, uber delicious! Click the link below for this recipe and share it with your friends. Tell us what you think in comments below.