These gluten-free rhubarb crisps are a delicious way to use tart, juicy rhubarb stalks. Sweet and tart, crunchy and buttery, it’s the perfect dessert. When you warm it up and eat it with ice cream, it’s a truly blissful experience.
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About rhubarb
Rhubarb is a unique perennial vegetable (yes, it’s a vegetable, not a fruit). It grows as a stalk similar to celery, and the color of the stalk changes from green to pink to red.
There’s nothing quite like the tart, fresh flavor of spring rhubarb. It’s one of the first produce items we can look forward to in spring in the Northern Hemisphere.
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Why I love this recipe
These gluten-free rhubarb crisps are a delicious way to use up your garden’s bounty. If you’re craving pie but don’t want to go through the trouble of making and rolling the dough, this classic dessert will satisfy your cravings. It’s not too sweet, so the sourness of the rhubarb shines through. The contrast between the crispy topping and the fruity filling is divine. It’s delicious whether you warm it up in the oven or cool it down the next day (or reheat it in the microwave).
what you need
Toppings: Ingredient notes
Butter There is no noticeable difference in using salted or unsalted butter in this recipe. However, if you use salted butter, you can omit a small amount of salt from the recipe. Flour Gluten-free all-purpose flour blends may contain an ingredient called xanthan gum. This is added to add stability to gluten-free baked goods so they don’t fall apart. Some blends contain it and some don’t. I used a blend that wasn’t, but since this recipe is forgiving (it’s also a gluten-free rhubarb crumble, after all), it turned out perfect. That being said, you can also use a flour blend that contains xanthan gum. You can also use wheat flour if you are not concerned about gluten. Oats For this recipe, use quick oats rather than instant or steel cut. Oats are naturally gluten-free. However, many brands are processed in facilities that also process wheat. For this reason, if you need to make this dessert gluten-free, be sure to use a brand of oats labeled as certified gluten-free. I use this brand.
Filling: Ingredient notes
Rhubarb If you don’t have rhubarb plants of your own, you can find rhubarb at grocery stores and farmers markets in the spring (April to June). Look for rhubarb stalks that are soft and crunchy. Stem color does not affect taste, and both green and red stems can be found in the same bunch. Any of them can be used in this recipe. Brown sugar The brown sugar used in this recipe and topping is light brown sugar. Dark brown sugar gives rhubarb crisps a molasses-like flavor.
tips for success
Make sure the rhubarb filling is bubbly before removing the crisps from the oven.
Let crisps cool for 5-10 minutes before serving
It’s even more delicious when served with crunchy rhubarb and vanilla ice cream.
This recipe is easy to double and is perfect to bring to a potluck or cookout.
Freeze extra rhubarb to make it crunchy and enjoy the taste of summer on a cold winter day. To freeze, slice rhubarb into half-inch pieces, spread in a single layer on a baking sheet, and flash freeze. Place the baking sheet in the freezer and leave for several hours until solidified. Then pack the rhubarb into freezer bags or containers and store in the freezer for up to a year.
Make this recipe dairy-free and vegan by using a butter substitute. (Not margarine).
variations
Once you’ve made and enjoyed this delicious gluten-free rhubarb crisp, be sure to try other variations of this easy dessert.
Let’s try the combo. Replace half the rhubarb with apples, cherries, or blueberries. Make this recipe any time of the year using seasonal fruits. In the summer, substitute peaches for rhubarb to make a delicious peach cobbler. In the fall, try apples, especially Skillet Apple Crisp or Apple and Blackberry Crumble. And in winter I use pears.
Recipe FAQ
Yes, you can make rhubarb crisps using frozen rhubarb. First, thaw completely, and after thawing, drain excess water before using.
No, you don’t need to peel rhubarb.
Chop the rhubarb stalks the same way you would cut the celery stalks. If the stems are very thick, first slice lengthwise, then cut into 1/2-inch slices.
You should use a sharp knife when slicing rhubarb. If you use a dull knife, the “threads” will come off the stem. (It does not affect the flavor of the rhubarb, only the texture).
If the filling is runny when you remove the crisps from the oven, let them cool for 10 to 15 minutes. It will thicken as it cools.
More rhubarb:
Rhubarb season is short, so please take advantage of it. Would you like to make lots of muffins like strawberry rhubarb muffins? You can also store rhubarb jam or pickled rhubarb in jars. Don’t miss out on bright spring cocktails like this refreshing rhubarb gin and tonic. More ideas for you: Rhubarb Recipes
Did you make this recipe? Let us know how it turned out by leaving a rating in the comments section below. Have you made any changes? Please share. Feedback is important. Thank you for visiting our gourmet blog.
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gluten free rhubarb crisps
Gluten-free rhubarb crisps (also known as rhubarb crumbles) are a simple, classic summer dessert that couldn’t be easier to make. A delicious combination of refreshing, fruity, tart and sweet, it’s perfect on its own or with ice cream.
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Quantity: 8
calorie: 304kcal
Instructions
crispy topping
Preheat oven to 375°. Grease an 8 x 8 baking pan.
In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt.
Using a pastry blender or your fingers, add the butter to the dry ingredients until the mixture is crumbly.
filling
In a large bowl, combine rhubarb, brown sugar, flour, and cinnamon.
Spread the filling evenly on the prepared baking sheet.
Spread the topping mix evenly over the filling
Bake for 30 minutes until the topping is golden brown and the filling is bubbly.
Let cool for 5-10 minutes before serving. You can enjoy it as is or topped with vanilla ice cream.
Precautions
Chop the rhubarb stalks the same way you would cut the celery stalks. If the stems are very thick, first slice lengthwise, then cut into 1/2-inch slices.
Use a sharp knife when slicing rhubarb. If you use a dull knife, the “threads” will come off the stem. (It does not affect the flavor of the rhubarb, only the texture).
Make sure the rhubarb filling is bubbly before removing the crisps from the oven.
Let crisps cool for 5-10 minutes before serving
It’s even more delicious when served with crunchy rhubarb and vanilla ice cream.
This recipe is easy to double and is perfect to bring to a potluck or cookout.
Make this recipe dairy-free and vegan by using a butter substitute. (Not margarine).
nutrition
Provided by: 1g | calorie: 304kcal | carbohydrates: 49g | protein: 3g | fat: 12g | Saturated fat: 7g | Trans fat: 1g | cholesterol: 31mg | sodium: 150mg | potassium: 253mg | fiber: 3g | sugar: 34g | Vitamin A: 418IU | Vitamin C: 5mg | calcium: 97mg | iron: 1mg
