Gluten-Free Strawberry-Rhubarb Crisp

a dish of strawberry-rhubarb crisp topped with ice cream
Prep Time: 
20 minutes
Number of Servings: 


  • 1 cup chopped fresh or frozen rhubarb (12-inch pieces)
  • 2 cups fresh strawberries, halved
  • 2 tsp lemon juice
  • 14 cup sugar
  • 2 Tbsp cornstarch
  • 2 cups store-bought gluten-free granola
  • 2 Tbsp butter, cut into small pieces


  1. Preheat oven to 350º.
  2. In a large bowl, sprinkle rhubarb and strawberries with lemon juice.
  3. Add sugar and cornstarch and toss to combine.
  4. Transfer mixture to a glass baking dish.
  5. Top with granola. Dot butter evenly over top.
  6. Cover and bake for 20 minutes.
  7. Uncover and bake for an additional 10 minutes, or until fruit is bubbly around the edges and granola topping is browned.


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.