Rhubarb Crisp (Gluten-free & Dairy-free)
Servings: 6
Gluten-free rhubarb crisp is the perfect blend of tart and sweet! The rhubarb filling topped with oat crisp makes for an incredible dessert!
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Ingredients
Rhubarb filling
- 6 cups / 650g chopped rhubarb (see notes on how to prepare)
- ¾ cup / 150g granulated sugar
- ¼ cup / 30g cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 tablespoon / 15g lemon juice
Crisp topping
- ½ cup / 113g dairy-free butter
- ½ cup / 70g gluten-free all-purpose flour
- ¾ cup / 67.5g gluten-free rolled oats
- ¼ cup / 50g granulated sugar
- ¼ cup / 50g brown sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F/190°C. Put a 2qt baking dish (or an 8x8 inch square pan) 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 15 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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