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Rhubarb season is here, and what better way to celebrate than with a Sweet and Tart Gluten Free Rhubarb Crisp? This classic dessert combines the natural sweetness of rhubarb with a buttery crumble topping, resulting in a perfect balance of flavors. Whether you’re following a gluten-free diet or simply looking for a delicious treat, this easy-to-make rhubarb crisp is sure to become a favorite in your kitchen.
A different take to the classic Rhubarb Crisp, this gluten free 10-ingredient dessert comprises strawberries and raspberries to add sweetness and limits the tart character of the rhubarb fruit. Made with gluten free flour mix and gluten free oats, this delightful baked treat will satisfy everybody’s sugar cravings.
Why we love 💕the Sweet and Tart Gluten Free Rhubarb Crisp
- Sweet and Tart Harmony: The combination of rhubarb’s natural tartness and the subtle sweetness of the crumble topping creates a harmonious flavor profile that will leave you craving more.
- Gluten-Free Delight: This recipe eliminates gluten without sacrificing taste or texture, making it accessible to those with dietary restrictions or preferences.
- Versatility: This rhubarb crisp can be enjoyed on its own, but it also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can even serve it warm or cold, making it suitable for any occasion. Some like it as an afternoon treat, others enjoy it with a cup of coffee for breakfast!
- We love its bright pink color of the rhubarb in the baking pan!
Do you want to learn more about Rhubarb? Check its history here
👩🍳What kitchenware you need to make the Sweet and Tart Gluten Free Rhubarb Crisp
- Medium mixing bowls
- 9×13-inch baking dish
More baked recipes? Check out our Peach Cobbler recipe here
🕐How to make the Sweet and Tart Gluten Free Rhubarb Crisp
🍓Get the fruit and rhubarb filling ready
In a medium bowl, combine sugar, tapioca starch, and vanilla. Add rhubarb, strawberries, and raspberries and combine to thoroughly coat. Transfer fruit mix into a 9×13-inch baking dish
▶️Prepare the crisp topping
In a medium bowl, combine the old-fashioned oats, brown sugar, butter, gluten free flour, and cinnamon until the mixture takes on a crumbly texture. Sprinkle it evenly over the fruit.
Bake at 350° until fruit is tender and the topping gets light brown for about 45 minutes. Serve warm with ice cream or whipped cream.
❓FAQs about the Sweet and Tart Gluten Free Rhubarb Crisp
What should I look when picking rhubarb for Rhubarb Crisp?
When you pick rhubarb to make a crisp, you should pay attention to the following:
1. Opt for stalks that are 10 inches or longer: Shorter stalks tend to be tough and stringy, which can affect the overall texture of your crisp.
2. Look for thick and firm stalks: Thin and weak stalks are often tasteless and lack the desired texture. Choosing thicker stalks ensures a satisfying bite in your crisp.
3. Aim for bright red or pink stalks: While green rhubarb stalks are still edible, they tend to be more tart and less flavorful. Opting for vibrant red or pink stalks enhances the sweetness and taste of your rhubarb crisp.
4. Avoid blemished stalks: Prioritize rhubarb stalks that are free from any blemishes, bruises, cuts, or other signs of damage. This ensures the best quality and flavor for your dessert.
Should I use light or dark brown sugar when making Rhubarb Crisp?
Light and dark brown sugar can both be used to make rhubarb crisp, but there are some key differences between the two. Dark brown sugar contains more molasses than light or golden brown sugar, which gives it a richer, more robust flavor. If you prefer a bolder flavor, dark brown sugar is the way to go. However, if you want a more subtle sweetness, light or golden brown sugar will work just fine.
Here are some additional details about the differences between light and dark brown sugar:
Light brown sugar: Light brown sugar is made by mixing white sugar with a small amount of molasses. It has a light brown color and a slightly sweet, caramel-like flavor.
Dark brown sugar: Dark brown sugar is made by mixing white sugar with a larger amount of molasses. It has a darker brown color and a richer, more robust flavor.
What type of oats should I get to make this Sweet and Tart Gluten Free Rhubarb Crisp gluten free?
Oats are naturally gluten free. However, as they are often stored in the same facility with ingredients and goods that contain gluten, they may well be contaminated. As a rule of thumb, always choose certified gluten free oats for your gluten free recipes.
What type of gluten free flour should I use for this Rhubarb Crisp recipe?
You can use any type of certified gluten free flour. Different gluten free flour mixes are largely available in grocery stores and online retailers. You used it on a 1:1 ratio for this recipe. In addition, you can use grain free flour or flour blend like almond flour, coconut flour, tigernut flour etc. Grain free flours are generally lighter than traditional white flours, so you need to use a slightly larger portion.
Is tapioca starch gluten free?
Yes. tapioca starch is naturally gluten free in its pure form as tapioca is not a grain.
How do I thicken a Rhubarb Crisp?
Tapioca starch works really well to thicken this crisp recipe. You can use cornstarch as it is gluten free in its natural form because it is made from corn. However, some cornstarch may contain trace amounts of gluten as it is often manufactured in a facility that also makes products that contain gluten. We used tapioca starch for this recipe.
Should I Use Quick or Old Fashioned Oats?
We used Old Fashioned Oats for this recipe as they hold up better, they are more “visible” in the Crisp, and are also crunchier. Quick Oats make a great choice too.
How can I store the Rhubarb Crisp?
You have a couple of options for storing your Rhubarb Crisp:
At room temperature: If you plan to consume it within 2 days, you can keep it at room temperature. Make sure to store it in an airtight container to maintain its freshness.
In the refrigerator: For a longer shelf life, refrigerate the Rhubarb Crisp. By storing it in the refrigerator, it can last up to 5 days. Again, use an airtight container to preserve its flavor and texture.
Freezing option: If you want to enjoy the Rhubarb Crisp later, freezing is a great choice. Transfer it to a freezer-safe container, and it can be stored in the freezer for up to three months. Consider doubling the recipe and freezing one portion for a delightful treat on a cold winter day!
Remember to label and date your frozen Rhubarb Crisp for easy identification and to ensure you enjoy it at its best quality when you decide to thaw and indulge.
Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
Sweet and Tart Gluten Free Rhubarb Crisp
- 2 Medium mixing bowls
- 1 9×13-inch baking dish
- 15 ounces sliced fresh rhubarb
- 15 ounces sliced strawberries and raspberries
- 3.5 ounces granulated sugar
- 3 ounces packed brown sugar
- 3 tablespoons tapioca starch
- 2 ounces almond flour
- 4.5 ounces old-fashioned oats
- 1 teaspoon ground cinnamon
- 4 ounces unsalted butter melted
- 1 tablespoon vanilla extract
- In a medium bowl, combine sugar, tapioca starch, and vanilla
- Place rhubarb, strawberries, and raspberries in a bowl and mix together
- Combine to thoroughly coat
- Transfer fruit mix into a 9×13-inch baking dish
- In a medium bowl, combine the gluten free oats, brown sugar, butter, almond flour, and cinnamon until the mixture takes on a crumbly texture
- Sprinkle it evenly over the fruit. Bake at 350° until fruit is tender and the topping gets light brown, for about 45 minutes
- You can let it cool at room temperature and serve with ice cream. You can also serve warm if you wish.
- You can steam the rhubarb for a few minutes in the microwave before mixing it with the strawberries and raspberries so to become a little softer
- You can add any other type of fruit you desire including apples; you need fruit that are generally sweeter than rhubarb to reduce its tartness
- You can use frozen rhubarb but if you do, make sure that you thaw the rhubarb before you start making the recipe
- You can add a larger portion of oats if you desire so you can have a thicker topping