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Allergen, Diet

Rhubarb and Ginger Crisp

Rhubarb and Ginger Crisp - smaller -PNGServes: 6-8
Free of: Gluten and all top allergens.


  • 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


  • 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*


  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.

*Note: Coconut is the fruit of the palm tree and not usually considered a tree nut. But if you or your child are tree-nut allergic, ask your doctor whether it’s OK to eat.

Recipe by Simon Clarke

For many more great recipes, subscribe to Allergic Living magazine.

More Fruit Dessert Recipes:
Allergy-Friendly Spiced Pear Cobbler
Blueberry Compote
Strawberry Shortcake Waffles 


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