Sweet and Tart Gluten Free 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.

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.

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.

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.

Yes. tapioca starch is naturally gluten free in its pure form as tapioca is not a grain.

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.

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.

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.