Easy & Delicious Gluten Free Rhubarb Crisp Recipe

This gluten free rhubarb crisp is one of my favorite spring and summer desserts!

A quick dessert to pull together, it’s lovely for a casual weekend or get-together, especially during rhubarb season.

Top with a scoop of vanilla ice cream for the best dessert bite!

Eating gluten free has become part of my families routine since my husband eats gluten free regularly. So, I’m slowly re-developing some of our favourite recipes to be gluten free AND of course still delicious! Make sure to save this gluten free crisp to make for your gluten-free friend!

A few year’s ago I planted a rhubarb plant in my front garden and while it hasn’t yielded a ton of rhubarb yet, any rhubarb stalks I get immediately get turned into a crisp. I LOVE a fruity dessert and this one is so simple to make.

What is rhubarb?

Rhubarb is a Spring / Summer vegetable with bright pink / red-tinged stalks (they almost look like bright pink celery stalks). Most commonly found grown across Canada in the Springtime, you can find it generally at farmer’s markets in the early Summer as well.  On it’s own it tastes sour and generally not enjoyed raw. However, it shines when cooked down with some sugar in a crisp, pie, cake or even as a rhubarb simple syrup. It becomes pleasently sweet-tart and it very enjoyable!

Why you’ll love this gluten-free rhubarb crisp

• Tastes just like the rhubarb crisp you love but with gluten-free ingredients!
• An easy recipe to make and enjoy whether you eat gluten free or not.
• Much easier to make than a rhubarb pie!
• Easy swaps to make this recipe refined sugar free if you prefer.

Ingredients needed for this rhubarb crisp

Rhubarb: fresh tart rhubarb is the star of this dessert! Make sure to discard the green leaves on the rhubarb stalk (if the stalks have it) before chopping and using in the recipe

Sugar: a necessary ingredient to add sweetness to the fresh rhubarb filling

Vanilla extract: a touch of vanilla extract goes perfectly with the rhubarb filling

Cornstarch: used to help thicken the juicy rhubarb filling as the rhubarb releases juices at it cooks; alternatively you could use arrowroot powder

Orange juice: a little bit of orange juice brightens up the rhubarb flavour!

Gluten free rolled oats: make sure to use certified gluten-free oats to ensure this recipe stays gluten free. Oats give the topping an amazing texture and flavour.

Brown sugar: adds the perfect amount of sweetness to the topping

Walnuts: I like the crunch that walnuts add to the crisp topping of this gluten free rhubarb crisp

Cinnamon: ground cinnamon is used in the rhubarb crisp topping

Almond flour: almond flour helps bind the entire topping together instead of using flour

Butter: a bit of melted butter goes a long way to keep the crunchy topping delicious

Almond butter: almond butter helps bind the crisp topping together and adds a bit of nutty flavour

How to make this rhubarb crisp

Step 1: Preheat the oven to 350F and grease an 9×9 baking dish or 10 inch skillet with coconut oil, nonstick cooking spray or butter.

Step 2: In a large bowl mix together chopped rhubarb along with the sugar, vanilla extract, cornstarch and orange juice.

Step 3: In another bowl make the topping by mixing together the rolled oats, brown sugar, chopped walnuts, cinnamon, salt and almond flour until combined. Add the melted butter and almond butter and use a fork to mix well, it should form small clumps.

Step 4: Pour the rhubarb mixture and all of the juices into the greased baking dish. Then sprinkle the crisp topping evenly over the rhubarb mixture and pat it down gently.

Step 5: Bake for 40-55 minutes, until the rhubarb filling is very bubbly and the fruits are fork tender. The top should be turning golden brown.

Step 6: Let rest 10-15 minutes before serving. Top with ice cream, coconut or greek yogurt if desired!

Expert tips for making this gluten free dessert

• In a pinch you can use frozen rhubarb instead of fresh in this recipe.  Measure the rhubarb frozen first and then thaw completely. Drain the rhubarb using a strainer (do not squeeze the rhubarb) and then toss with the other filling ingredients.
• If you’re not gluten-free, simply use regular rolled oats for the topping.
• Make sure to let the rhubarb crisp rest 10-15 minutes after removing from the oven. This allows the rhubarb to cool slightly and create a more delectable thick filling.
• Leftovers make a mean breakfast when topped with some Greek yogurt too!
• You can substitute the melted butter with melted coconut oil if desired.
• If you’re looking to make this crisp recipe more refined sugar free try using coconut sugar as a substitute for brown sugar and monk fruit or maple syrup as a substitute for the white sugar.

Tips for making this into a gluten-free strawberry rhubarb crisp

• Swap up to half of the amount of rhubarb for chopped fresh, juicy strawberries.
• You might want to scale back on the amount of sugar in the recipe filling since the sweet strawberries will add sweetness on their own. Before you add the cornstarch to the filling mixture taste and adjust the sugar to your liking. For example, start with 2 tablespoons sugar and then add up to 2 tablespoons more if desired.

Common questions

Can I use frozen rhubarb instead of fresh rhubarb?
Yes! You can use frozen rhubarb instead of fresh in this recipe.  Measure the rhubarb frozen first and then thaw completely. Drain the rhubarb using a strainer (do not squeeze the rhubarb) and then toss with the other filling ingredients.

Can I substitute for the cornstarch in the rhubarb filling?
You can use the same amount of arrowroot powder to replace the cornstarch. Alternatively if you’re not gluten-free you could use all purpose flour.

Storage

Store at room temperature, covered or in an airtight container, for up to 2 days. Or, store in the refrigerator for up to 4 days.

More rhubarb recipes to love from the blog

Strawberry Rhubarb Muffins with Streusel Topping

Easy Strawberry Rhubarb Hand Pies with Lemon Icing

Rhubarb Cake