Gluten-Free Rhubarb Crisp Recipe
Servings: 6
Calories: 415kcal
If you want to make the most of the too-short rhubarb season, this secretly vegan easy Gluten-Free Rhubarb Crisp recipe is for you.
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Ingredients
Rhubarb filling
- 6 cups chopped rhubarb see notes on how to prepare
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon zest optional
- 1 tablespoon lemon juice
Crisp topping
- ½ cup dairy-free butter
- ½ cup gluten-free all-purpose flour
- ¾ cup gluten-free rolled oats
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Put a 2 qt baking dish on a baking sheet, and set aside.
- In a large bowl, combine the sugar, cornstarch, cinnamon, and lemon zest. Add the chopped rhubarb and toss until evenly coated. Add the lemon juice and toss it again. Pour it into the baking dish and set it aside.
- In a separate bowl, combine the gluten free flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Add the butter and use your hands to pinch the butter and incorporate it into the flour mixture until it resembles course crumbs.
- Evenly sprinkle it over the rhubarb mixture and bake it for 45 minutes. Let it cool for at least 20 minutes before serving.
Notes
How to prepare the rhubarb: Cut the tops and bottoms off the rhubarb stalks. Make sure to cut off the leaves as they're poisonous. Chop the rhubarb into 1-inch pieces.
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Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 68g | Protein: 4g | Fat: 16g | Sugar: 45g