Skip to content

The Hidden Hostess: Strawberry Rhubarb Crisp

The Hidden Hostess, Rebecca Elman, shares a recipe for Strawberry Rhubarb Crisp. 

Strawberry Rhubarb Crisp


3 cups rhubarb, chopped

1 cup strawberries, sliced

1/2 cup honey

2 teaspoons lemon zest

2 tablespoons cornstarch

juice of one lemon


1 1/2 cups gluten free oats

3/4 cups almond flour

1/4 cups walnuts, chopped

2 tablespoons honey

1/2 cup ( 1 stick) unsalted butter

1 teaspoon cinnamon

pinch of sea salt 


Preheat your oven to 350 degrees F.

In a large bowl mix together the rhubarb, strawberries, maple syrup and lemon zest.  In a separate bowl whisk together the arrowroot and lemon juice and then add to the fruit mixture. Toss to combine. Pour into a 9 x 13 inch baking dish

For the topping, mix together all the ingredients with either a paddle stand mixer or your hands. Mix until large crumbs form.  Place crumbed topping over the fruit mixture.  Bake for 40-45 minutes until the fruit is bubbling and the topping is browned.  Allow to cool slightly and enjoy with ice cream!

Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.

Back To Top