Gluten Free Rhubarb Crisp, (Also called rhubarb crumble) is a simple, classic summer dessert that couldn't be easier to make. It's crisp, fruity, tart and sweet combo is delicious, and perfect as is or with a scoop of ice cream.
Preheat the oven to 375°. Grease an 8 x 8 baking pan.
In a medium bowl, whisk together oats, flour, brown sugar, cinnamon and salt
Using a pastry blender, or your fingers, cut the butter into the dry ingredients until the mixture is crumbly.
Filling
Combine rhubarb, brown sugar, flour and cinnamon in a large bowl.
Spread filling evenly in the prepared baking pan
Spread the topping mixture evenly over the filling
Bake 30 minutes until the topping is golden and the filling is bubbling.
Allow it to cool for 5 to 10 minutes before serving. Serve as-is, or topped with vanilla ice cream.
Notes
You can use frozen rhubarb for rhubarb crisp. First thaw it completely, and once it's thawed, drain any excess liquid before using it.Chop rhubarb stalks in the same way that you would chop celery stalks. If the stalk is very thick, first slice it length wise before cutting into ½" slices.Use a sharp knife when slicing rhubarb. A dull knife will cause "strings" to come apart from the stalks. (there is no effect on the flavour of the rhubarb, only the texture).Make sure that the rhubarb filling is bubbling before removing the crisp from the oven. Allow the crisp to cool for 5-10 minutes before servingFor even more delicious, serve your rhubarb crisp with a scoop of vanilla ice cream.You can easily double this recipe and it's ideal for taking to potlucks and cookouts.Make this recipe dairy-free and vegan by using a butter substitute. (Not margarine).