Gluten Free Rhubarb Crisp
A delightful dessert featuring sweet and tangy rhubarb filling topped with a crunchy, nutty streusel that is gluten-free and perfect for any occasion.
Ingredients
For the filling
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 4 cups rhubarb, cut into 1/2 inch pieces
For the topping
- 1 cup certified gluten-free rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup chopped walnuts, chopped pecans, or slivered almonds Choose any of the nuts as per preference.
Instructions
Preparation
- In a mixing bowl, combine the granulated sugar, cornstarch, and 1/2 teaspoon ground cinnamon. Add the chopped rhubarb, and stir to coat.
- Pour the rhubarb mixture into an 8×8-inch baking pan, pouring any remaining sugar over the top.
- Using the same mixing bowl, stir together the gluten-free oats, brown sugar, and 1/2 teaspoon ground cinnamon.
- Add the butter cubes and, using your fingers, break the butter into smaller pieces, about pea-sized.
- Stir in the chopped nuts and sprinkle the topping evenly over the rhubarb filling.
Baking
- Bake in the preheated oven for 30-35 minutes or until bubbly and golden brown.
- Let it sit for at least 10 minutes before serving to allow the filling to thicken.
Notes
Serve warm with gluten-free vanilla ice cream or whipped cream. Store covered in the refrigerator for up to three days or freeze for up to three months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gSodium: 10mgFiber: 2gSugar: 15g