Rhubarb season is in full swing, and since I’m such a proponent of local/seasonal eating, it’ll be showing up in plenty of recipes these days. My favorite way to use it is with strawberries in a strawberry rhubarb coffee cake (recipe to come later this spring). For now, the berries are only blossoming, so I’ve been finding ways to use rhubarb on its own. The latest recipe I developed is for Gluten Free Rhubarb Crisp.
Not only is Gluten Free Rhubarb Crisp utterly delicious, but it’s suitable for many restricted diets. I used coconut oil instead of butter to make it totally vegan–no need to worry about egg or milk allergies! Although I included a recipe for homemade whipped cream at the end, it’s totally optional.
If allergies and intolerances aren’t an issue for you, this recipe also works with wheat flour instead of gluten free and butter instead of coconut oil.
How to Make Gluten Free Rhubarb Crisp
Gluten Free Rhubarb Crisp is incredibly simple and makes a great recipe if you’re just learning to bake. Fruit crisps are hard to mess up because they don’t require exact measurements like cakes and breads do. If you use a sweeter variety of rhubarb, go ahead and leave out some sugar. If you prefer other spices to cinnamon, swap them out and adjust the quantities to taste. Take the reins on this recipe and make it your own. You could even add some nuts to the topping like I did in my Vegan Pecan Pear Crisp!
To make the Gluten Free Rhubarb Crisp, mix six cups of diced rhubarb stems with two-thirds cup of sucanat, three tablespoons of all purpose gluten free flour (I used Bob’s Red Mill), and a generous half teaspoon of ground cinnamon. Sucanat is sugar cane that is minimally processed and still contains it’s natural molasses. If your grocery store doesn’t carry it, you can always order it from Thrive Market.
Transfer the rhubarb mixture into an eight by eight square baking dish or a nine inch pie plate and set aside. Preheat the oven to 375 degrees.
While the oven heats up, mix one cup each of sucanat, flour, and old fashioned oats with a teaspoon of cinnamon and a quarter teaspoon each of baking powder, baking soda, and Celtic sea salt. Whisk them together in a large bowl before adding a half cup of melted coconut oil. Use a wooden spoon to distribute the oil and sprinkle the topping evenly over the pan of rhubarb.
Place the baking dish on a sheet pan to catch any drips and bake at 375 degrees for about 35 minutes. It should be nice and bubbly when the Gluten Free Rhubarb Crisp is ready.
How to Make Freshly Whipped Cream
Gluten Free Rhubarb Crisp tastes great on its own, but it’s even better with a hefty dollop of freshly whipped cream! Start by chilling a bowl and beaters. I prefer using my stand mixer with a whisk attachment, but a hand mixer will work too.
When the bowl is ready, add a cup of whipping cream and beat on high speed until it starts to stiffen. Then add a quarter cup of powdered sugar and three-quarters of a teaspoon of vanilla extract. If you want a more unique flavor, try using cinnamon extract instead! Continue beating the cream until it is light, fluffy, and holds it’s shape. If needed, add an extra quarter cup of powdered sugar. Adjust the amount based on your personal preference for sugar and texture.
As always, I must emphasize the importance of using pure cream. Whipping cream should not have any added ingredients like polysorbate 80, carrageenan, or mono and diglycerides. Just pure cream. You’d be surprised at what you find when you read the labels! Do yourself a favor and make yourself more aware of how you fuel your body.
I hope you enjoy this Gluten Free Rhubarb Crisp! Let me know what you think in the comments below. If you give it a try, take some photos and tag @roots_and_rosemary on Instagram!
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Gluten Free Rhubarb Crisp
- 6 cups rhubarb (diced)
- 3 Tbsp all purpose gluten free flour
- ⅔ cup sucanat
- ½ tsp cinnamon
- 1 cup gluten free old fashioned oats
- 1 cup sucanat
- 1 cup all purpose gluten free flour
- 1 tsp cinnamon
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp Celtic sea salt
- ½ cup coconut oil (melted)
- In a large bowl, mix the diced rhubarb, sucanat, flour, and cinnamon.
- Transfer to an 8×8 casserole dish or a 9 inch pie plate. Set aside.
- Preheat oven to 375°F.
- In a large bowl, whisk the oats, flour, sucanat, cinnamon, baking soda, baking powder, and salt.
- Pour in the melted coconut oil and mix well with a wooden spoon.
- When the oil is incorporated evenly throughout, sprinkle the topping over rhubarb filling until the top of the pan is covered.
- Bake at 375°F for about 35 minutes. The filling should be bubbly when it's ready.