Gluten Free Rhubarb Crisp

The bright tartness of fresh rhubarb fills the air as this Gluten Free Rhubarb Crisp bakes to perfection in the oven. In just under an hour, you’ll create a delightful dessert that’s both crunchy and tender, with the right balance of sweetness and tang. This recipe works beautifully because it uses wholesome ingredients, ensuring every bite is packed with flavor and texture.

This dessert is perfect for anyone seeking a gluten-free indulgence or those looking to make use of seasonal rhubarb. It’s an ideal treat for gatherings, family dinners, or simply as a comforting after-dinner delight. You can easily make it a day in advance and store it in the fridge until you’re ready to serve.

Why You’ll Love This Recipe

• The combination of tart rhubarb and sweet topping creates a vibrant contrast.
• It features a crunchy, oat-based topping that complements the soft fruit beautifully.
• Baking time is short, allowing you to enjoy it quickly.
• It’s naturally gluten-free, making it suitable for a wide range of diets.

What You’ll Need

Gather the following ingredients to get started:

For the Rhubarb Filling

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Crisp Topping

• 1 cup gluten-free oats
• 1 cup almond flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup coconut oil or butter, melted

Use coconut oil for a dairy-free version.

Substitutions & Swaps

• Brown sugar can be replaced with coconut sugar.
• Almond flour can be substituted with any gluten-free flour blend.
• Coconut oil can be switched for regular unsalted butter.
• Gluten-free oats may be swapped with regular oats if not gluten-sensitive.

How to Make It

Creating this delicious crisp is simple and straightforward.

1. Preheat

Preheat the oven to 350°F (175°C).

2. Prepare the Rhubarb Filling

In a large bowl, combine the chopped rhubarb, granulated sugar, lemon juice, and vanilla extract. Toss well and spread evenly in a greased 9×13 inch baking dish.

3. Mix the Crisp Topping

In another bowl, mix together the oats, almond flour, brown sugar, and cinnamon. Pour in the melted coconut oil or butter and mix until crumbly.

4. Assemble the Crisp

Sprinkle the oat mixture over the rhubarb evenly.

5. Bake

Bake in the preheated oven for 30-35 minutes, or until the rhubarb is tender and the top is golden brown.

6. Cool and Serve

Let it cool slightly before serving. Enjoy warm or at room temperature.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, for up to 2 months if wrapped tightly.
Reheat: microwave individual portions for 20-30 seconds or bake at 350°F until warmed.

Tips for Best Results

• Ensure the rhubarb is fresh and tender for the best flavor.
• Use a gluten-free certified oat brand to avoid cross-contamination.
• Don’t overmix the crisp topping to maintain that desired crumbly texture.
• Allow the crisp to cool slightly before serving to enhance the flavors.

Serving Suggestions

• Pair with vanilla ice cream for a delightful contrast.
• Serve with whipped cream for an extra indulgent treat.
• Enjoy it alongside a cup of tea or coffee for an afternoon snack.