As I walked through the farmer’s market, the vibrant green of fresh rhubarb caught my eye, promising a tart delight perfect for dessert. This Gluten-Free Rhubarb Crisp Recipe is not only delicious but also straightforward—it takes just 45 minutes to bake and yields a perfect balance of sweet and tart flavors. The addition of a crispy topping transforms the tender rhubarb into a comforting treat that is sure to please.
This recipe is ideal for anyone looking to indulge without gluten. It’s perfect for gatherings, summer picnics, or simply as a sweet ending to a cozy dinner at home. You can prepare it ahead of time and store it in the refrigerator for a quick dessert option throughout the week.
Why You’ll Love This Recipe
- The tender rhubarb filling is perfectly balanced with a sweet, crunchy topping.
- It’s gluten-free, making it suitable for those with dietary restrictions.
- The addition of cinnamon and lemon gives it a fresh, inviting flavor.
- It’s easy to customize with your favorite fruits or spices.
What You’ll Need
Gather your ingredients to create this mouthwatering rhubarb crisp.
For the Rhubarb Filling
- 6 cups chopped rhubarb (see notes on how to prepare)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon zest (optional)
- 1 tablespoon lemon juice
For the Crispy Topping
- ½ cup dairy-free butter
- ½ cup gluten-free all-purpose flour
- ¾ cup gluten-free rolled oats
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
If you prefer a non-dairy option, use coconut oil instead of butter.
Substitutions & Swaps
- Use coconut sugar for a lower-glycemic sweetener.
- Substitute peaches or berries for rhubarb.
- Can use any dairy-free margarine for butter.
- Omit lemon for less tartness.
How to Make It
Follow these simple steps for a delightful rhubarb crisp.
Combine rhubarb ingredients
- Preheat the oven to 375°F (190°C). Put a 2 qt baking dish on a baking sheet, and set aside.
- Mix the filling in a large bowl by combining the sugar, cornstarch, cinnamon, and lemon zest. Add the chopped rhubarb and toss until evenly coated. Add the lemon juice and toss it again. Pour it into the baking dish and set it aside.
Prepare the topping
- Combine the topping in a separate bowl by mixing the gluten-free flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Add the butter and use your hands to pinch the butter and incorporate it into the flour mixture until it resembles coarse crumbs.
Assemble and bake
- Sprinkle the topping evenly over the rhubarb mixture and bake it for 45 minutes. Let it cool for at least 20 minutes before serving.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, it freezes well for up to 2 months.
Reheat: Microwave for 30-60 seconds or bake at 350°F (175°C) for 10 minutes.
Tips for Best Results
- Use fresh rhubarb for the best flavor; frozen may become mushy.
- For a richer taste, let the crisp sit overnight before serving.
- Adjust the sugar according to the tartness of the rhubarb.
- Add chopped nuts to the topping for extra crunch.
Serving Suggestions
- Serve warm with a scoop of dairy-free ice cream.
- Pair it with whipped coconut cream for a light dessert.
- Enjoy it as a breakfast treat with a drizzle of maple syrup.
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