Delightful & Easy Gluten-Free Rhubarb Crisp (Vegan-Friendly Recipe!)
Welcome the sweet and tart flavors of summer with this incredibly easy and utterly delicious Gluten-Free Rhubarb Crisp! Featuring a luscious, jammy rhubarb filling crowned with a perfectly crunchy, golden oat topping, this dessert is a true rustic delight. Crafted with just 10 simple ingredients, it’s the ideal treat to enjoy on a warm evening or to share at any gathering. Even better, it’s both gluten-free and vegan, making it a crowd-pleaser for almost any dietary preference.
For years, this rhubarb crisp has been a beloved tradition in my kitchen every summer. What’s truly remarkable is that no one ever suspects it’s entirely gluten-free and vegan – they’re simply too busy raving about each delightful bite! The vibrant taste of rhubarb, combined with the comforting crunch of oats, creates an unforgettable dessert experience that will have everyone asking for seconds.
This recipe was originally published on May 17, 2021. It was updated with new photos and information on May 7, 2023, to ensure it remains a go-to favorite for everyone seeking a simple, yet spectacular, gluten-free and vegan dessert.
Why You’ll Love This Gluten-Free Rhubarb Crisp: Recipe Highlights
- Effortlessly Easy: This isn’t just a dessert recipe; it’s a testament to simple baking. With minimal prep time and straightforward steps, even a novice baker can achieve perfect results. My 7-year-old son can make it, which proves just how foolproof this recipe truly is! You’ll spend more time enjoying it than preparing it.
- Irresistible Texture Contrast: Prepare for a symphony of textures! The bottom layer boasts a wonderfully tender, almost jam-like rhubarb filling that bursts with sweet-tart flavor. This juicy base is then beautifully contrasted by a golden, crumbly oat topping that provides the perfect amount of crunch in every bite.
- Diet-Friendly & Delicious (Gluten-Free & Vegan): This crisp is a culinary marvel, designed to cater to various dietary needs without sacrificing an ounce of flavor. It’s completely gluten-free and vegan, making it suitable for those with sensitivities or who prefer plant-based options. Plus, in times when ingredients like eggs are costly, this egg-free delight offers a delicious and economical solution.
- Versatile with Rhubarb (Fresh or Frozen): Whether you’ve just harvested fresh rhubarb from your garden or have a stash of frozen rhubarb from last season, this recipe works perfectly. It’s incredibly forgiving, allowing you to enjoy this delightful dessert year-round. No need to thaw frozen rhubarb; simply adjust the baking time slightly if using directly from the freezer.
Key Ingredient Notes & Substitutions for Your Rhubarb Crisp
As promised, creating this stunning dessert doesn’t require a pantry full of exotic items. Here are some essential notes on a few of the ingredients to ensure your crisp turns out perfectly every time:
Rhubarb: Always remember to only use the vibrant pink and green stalks of the rhubarb plant. The leaves are poisonous and must be completely discarded. Ensure your stalks are washed thoroughly and then cut into uniform 1-inch, bite-sized pieces. This consistency helps them cook evenly into that perfectly jammy filling.
Cornstarch: This acts as our secret weapon for achieving that thick, syrupy, and luscious rhubarb filling. It prevents the filling from being too watery. If you don’t have cornstarch, you can use an equal amount of potato starch, tapioca starch, or arrowroot powder as direct substitutes. Each will provide a similar thickening power.
Vegan Butter: To keep this recipe vegan and dairy-free, a high-quality vegan butter substitute is essential for both flavor and the crumbly texture of the topping. Look for stick varieties that mimic real butter well for the best results. If you don’t require the recipe to be dairy-free, feel free to use regular unsalted butter in the same quantity.
Gluten-Free All-Purpose Flour: For the crisp topping, it’s crucial to use a 1-to-1 gluten-free all-purpose flour blend that specifically contains xanthan gum. Xanthan gum helps provide structure and elasticity that gluten-free flours typically lack, ensuring your topping has the right consistency. Different brands can vary, so stick to a reputable “cup-for-cup” or “1-to-1” blend.
Gluten-Free Old-Fashioned Rolled Oats: While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, barley, and rye, leading to cross-contamination. To guarantee your crisp is truly gluten-free, always opt for certified gluten-free old-fashioned rolled oats. Quick oats can also work in a pinch, but rolled oats provide a superior texture.
Get Creative: Optional Variations for Your Perfect Rhubarb Crisp
While I adore this fruit-forward dessert exactly as written, it’s also incredibly adaptable! Feel free to experiment and discover your ultimate rhubarb crisp recipe. Here are a few exciting variations worth considering to make it uniquely yours:
- Infuse with Berries: Transform this into a delightful gluten-free strawberry rhubarb crisp, raspberry rhubarb crisp, or even a cherry rhubarb crisp. Simply swap out up to half of the chopped rhubarb for your favorite fresh or frozen berries. The berries will add an extra layer of sweetness and a beautiful burst of color, complementing the tart rhubarb perfectly.
- Turn It into a Pie: Craving a pie with that same incredible flavor? You can easily convert this recipe! Utilize the delicious gluten-free pie crust from my dairy-free pumpkin pie recipe. Press it into an extra-deep pie dish, then fill it with the prepared rhubarb fruit filling and generously top it with the crisp crumble before baking. Adjust baking time as needed for a pie.
- Experiment with Topping Enhancements: The classic gluten-free crisp topping, made with flour, oats, and butter, is fantastic on its own. However, you can elevate it further! Consider mixing in chopped nuts (like pecans or walnuts), seeds (such as sunflower or pumpkin seeds), or even shredded coconut flakes for added flavor, texture, and a touch of tropical flair. A pinch of cardamom or ginger in the topping can also create a wonderful aromatic twist.
- Spice It Up: While cinnamon is a classic partner for rhubarb, don’t hesitate to explore other warming spices. A touch of nutmeg, ground ginger, or even a tiny hint of cardamom can add depth and complexity to the rhubarb filling, making it even more aromatic and inviting.
Gluten-Free Rhubarb Crisp Recipe
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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
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Preheat your oven to 375°F (190°C). Prepare a 2-quart baking dish by placing it on a baking sheet to catch any potential overflow, then set aside.
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In a spacious large bowl, combine the granulated sugar, cornstarch, ground cinnamon, and optional lemon zest. Add the prepared chopped rhubarb to this mixture and toss gently until all pieces are evenly coated. Next, pour in the lemon juice and toss once more to distribute. Transfer this vibrant rhubarb filling into your prepared baking dish and set it aside.
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In a separate medium-sized bowl, combine the gluten-free all-purpose flour, gluten-free rolled oats, granulated sugar, brown sugar, fine sea salt, and ground cinnamon. Add the dairy-free butter (or regular butter if preferred) in small pieces. Use your fingertips to pinch the butter and work it into the dry flour mixture until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining. This creates the perfect crispy topping.
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Evenly sprinkle the prepared crisp topping over the rhubarb mixture in the baking dish. Bake in the preheated oven for approximately 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender. Once baked, remove from the oven and let it cool for at least 20 minutes before serving to allow the filling to set and thicken.
Notes
Nutrition
Perfect Serving Suggestions for Your Rhubarb Crisp
This Gluten-Free Rhubarb Crisp is absolutely divine served warm, straight from the oven, allowing its fragrant aromas to fill your kitchen. The warmth of the crisp against a cool topping creates an irresistible contrast that’s pure bliss. Here are a few ideas to elevate your serving experience:
- With a Scoop of Ice Cream: The classic pairing! A generous scoop of vanilla ice cream (dairy-free or regular, depending on your preference) melting into the warm, tart-sweet rhubarb filling is simply heavenly.
- Dollop of Whipped Cream: For a lighter, airy touch, serve with a dollop of coconut whipped cream (for a vegan option) or traditional whipped cream.
- Custard or Crème Anglaise: A drizzle of homemade vegan custard or a rich crème anglaise can add a luxurious, creamy dimension to this rustic dessert.
- Plain and Simple: Sometimes, the best way to enjoy this crisp is all on its own, savoring every last bit of that crunchy topping and tender fruit filling.
- A Sprinkle of Spices: A final dusting of cinnamon or a tiny sprinkle of flaky sea salt right before serving can enhance the flavors beautifully.
Storage & Make-Ahead Tips
Preparing this gluten-free rhubarb crisp in advance or storing leftovers is incredibly convenient, making it an ideal dessert for meal prepping or busy schedules.
- Storing Leftovers: Once cooled completely, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days.
- Reheating: For best results, reheat individual servings in the microwave until warm, or warm the entire crisp in an oven preheated to 300°F (150°C) for 15-20 minutes, or until heated through and the topping regains some crispness.
- Make-Ahead (Unbaked): You can prepare the rhubarb filling and the crisp topping separately. Store the rhubarb mixture covered in the refrigerator for up to 2 days. Keep the crumble topping in an airtight container in the fridge for up to 2 days, or in the freezer for up to a month. When ready to bake, assemble and bake as directed, adding a few extra minutes to the baking time if starting from cold.
- Freezing (Baked): To freeze the baked crisp, let it cool completely. Cover tightly with several layers of plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat as described above.
Frequently Asked Questions (FAQs) About Gluten-Free Rhubarb Crisp
- Can I use frozen rhubarb for this recipe?
- Absolutely! Frozen rhubarb works wonderfully. There’s no need to thaw it beforehand; simply add it directly to the mixture with the other filling ingredients. You might need to add an extra 5-10 minutes to the baking time to ensure the rhubarb is tender and the filling is bubbly.
- Is this rhubarb crisp healthy?
- While it is a dessert and contains sugar, this crisp offers several benefits. Rhubarb itself is a good source of fiber, vitamin K, and antioxidants. Being gluten-free and vegan, it avoids common allergens and includes plant-based ingredients like oats and dairy-free butter. Moderation is key, but it’s a wholesome option compared to many other desserts.
- Why is my crisp topping not crispy enough?
- Several factors can affect crispiness. Ensure your butter (vegan or regular) is very cold and properly incorporated into the flour mixture, forming coarse crumbs. Over-mixing can develop gluten in regular flour blends or make gluten-free blends dense. Also, ensure your oven temperature is accurate, and don’t cover the crisp during baking. If it’s still not crisp, try baking for a few extra minutes until golden brown.
- Can I make this recipe nut-free?
- Yes, this recipe is inherently nut-free, provided you ensure your gluten-free oats are certified nut-free (as cross-contamination can occur in some processing facilities). Always check labels on all ingredients if a severe nut allergy is a concern.
- What if I don’t have lemon zest or juice?
- Lemon zest and juice brighten the flavor of the rhubarb, balancing its tartness and enhancing its natural taste. While the zest is optional, the juice is highly recommended. If you don’t have fresh lemons, a teaspoon of apple cider vinegar can provide a similar tartness in a pinch, though the flavor profile will differ slightly.
This Gluten-Free Rhubarb Crisp is more than just a recipe; it’s an invitation to savor the fleeting beauty of rhubarb season with a dessert that’s both accommodating and incredibly satisfying. Its simplicity, combined with its delightful textures and flavors, ensures it will become a cherished recipe in your repertoire for years to come. Don’t let the short rhubarb season pass you by—whip up this crisp and enjoy a slice of summer today!
More Fruity Dessert Recipes to Explore
- Do you love lemon desserts? Me too! Try my dairy-free lemon bars, lemon curd cake, lemon curd cookies, or vegan lemon curd.
- These bakery-style blueberry muffins are fluffy, moist, and perfectly domed.
- This mango lime sorbet is so refreshing and super easy to make!
- If you’re looking for a patriotic dessert, this 4th of July fruit pizza is for you.