Gluten-Free Strawberry Rhubarb Crisp - Danielle Walker

Valentine’s Day is less than a week away, so I decided to share an exclusive recipe from my cookbook Meals Made Simple!  This recipe for Gluten-Free Strawberry Rhubarb Crisp is a warm grain-free crisp made with chopped nuts and coconut, resulting in a delicious and festive recipe to make for your loved ones this Valentine’s Day! Rhubarb can be found in all seasons, but if you have trouble finding it at your local grocery store you can easily swap it out for another fruit such as blueberries or blackberries.

I also have a bunch of great Valentine’s Day kid-friendly activities and recipes, date night recipes, and Galentine’s Day fun from my blog and cookbooks. Plus if you don’t have a copy of my cookbook Celebrations yet, it is not too late to grab a copy. You can grab the kindle version or check your local bookstore for a copy. I have an entire section dedicated to Valentine’s Day recipes + date night recipes, so there’s truly something for everyone in the family!

Enjoy this Gluten-Free Strawberry Rhubarb Crisp and scroll down to see more Valentine’s Day recipes!

Gluten-Free Strawberry-Rhubarb Crisp in a white bowl topped with dairy free vanilla ice cream

Valentine’s Day for the Kids:

Child using cookie cutters on gluten-free play dough

Gluten-Free Play Dough

Variety of Valentine's Day themed gluten-free sugar cookies with white, red and pink icing

Sugar Cookies 

mini skewers with pancake, banana and strawberry on a white plate with syrup in a glass container on the side

Cupid’s Arrow Pancakes – Celebrations page 68

Valentine’s Day Date Night: 

ginger thyme tequila sour served in a glass with lemon garnish on wooden cutting boards

Ginger-Thyme Tequila Sour

grain free Seafood Paella in a blue Le Creuset skillet

Seafood Paella

Chocolate Champagne dipped strawberries served on a gold dish

Champagne Chocolate Strawberries – Celebrations page 40 

Galentine’s Day:

Watermelon Margaritas served in a glass over ice with lime garnishes

Watermelon Margarita

gluten-free strawberry donuts with a chocolate drizzle served on a white platter

Strawberry Donuts 

Gluten-Free Eggs Benedict Strata

Eggs Benedict Strata – Celebrations page 113


Strawberry-Rhubarb Crisp

  • Author: Danielle
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: American


coconut oil, for greasing the pan
• 2 pounds strawberries, stemmed and halved
• 1 pound rhubarb, cut into 1-inch pieces
• 1⁄4 cup coconut crystals or honey*
• 1⁄4 cup fresh orange juice
• 2 tablespoons arrowroot powder*
• 1 teaspoon vanilla extract

• 1⁄2 cup blanched almond flour
• 1 1⁄2 cups raw pecans
• 6 small dates, pitted
• 1 tablespoon coconut crystals or honey*
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon sea salt
• 2 tablespoons solid ghee or coconut oil
• 1⁄4 cup unsweetened shredded coconut
* For SCD, use honey and substitute coconut flour for the arrowroot powder.


  1. Preheat the oven to 350°F. Lightly grease a 2- to 3-quart baking dish with coconut oil.
  2. Place the strawberries, rhubarb, coconut crystals, orange juice, arrowroot powder, and vanilla in the baking dish and toss to combine.
  3. Make the topping: Combine the almond flour, pecans, dates, coconut crystals, cinnamon, and salt in a food processor. Pulse until the mixture resembles small gravel.
  4.  Add the ghee and pulse until the mixture starts to clump slightly.
  5. Stir in the shredded coconut, then spread the topping over the strawberry mixture.
  6. Bake for 40 to 50 minutes, until the sides are bubbling and the topping is golden.
  7. Allow the crisp to cool for 20 minutes before serving.


Make-ahead tip:
The crisp topping can be made in advance and stored in the refrigerator, tightly wrapped, for up to 5 days.
When rhubarb is out of season, substitute an equal amount of peeled tart apples.

Keywords: breakfast, dessert, grain free, gluten free, paleo, danielle walker, against all grain, dairy free, scd friendly




Gluten-Free Strawberry Rhubarb Crisp

Gluten-Free Strawberry-Rhubarb Crisp in a white bowl topped with dairy free vanilla ice cream


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star