Rhubarb and Ginger Crisp

Makes: 6-8 servings
Free of: gluten and all top allergens


Photo: Chris Gonzaga


Crisp Filling

  • 3 cups rhubarb, washed, trimmed and sliced into 1/4-inch slices
  • Zest and juice of 1 orange
  • 1 cup cane sugar
  • 2 cups strawberries, trimmed and quartered
  • 1/2 cup crystallized ginger, diced

Crisp Topping

  • 1 cup all-purpose gluten-free flour
  • 1 cup gluten-free oats
  • 1 cup shredded organic coconut*
  • 1/2 cup cane sugar
  • 1/2 cup melted coconut oil*

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. Preheat oven to 375° F.
  2. Place rhubarb, orange juice and zest and sugar in a large saucepan over medium-high heat.
  3. Cook 10-15 minutes, adding strawberries halfway through the cooking time. Fold in ginger. Cook until rhubarb is tender, stirring often.
  4. Meanwhile, place all dry topping ingredients into a medium- sized bowl and combine well. Add coconut oil and mix thoroughly.
  5. When rhubarb mixture is ready, divide into 10-12 individual ramekins or one 9-inch greased pie pan. Spoon on the topping.
  6. Bake 10-15 minutes until topping is nicely browned. Allow to cool slightly before serving.

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