Homemade Gluten-Free Rhubarb Crisp

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I made an all-rhubarb crisp and… I’m officially not adding strawberries anymore.

It’s perfectly sweet-tart, super jammy, and with a scoop of vanilla ice cream; game over.

My rhubarb started peaking through the early April dirt in our backyard, my first sign that Spring was on the horizon! Inherited from the previous owners of our home, the two flourishing rhubarb plants are such a gift each spring and summer.

I might be biased, but the unique crisp topping with butter, brown sugar, and seeds is sooooo good! It tastes like an elevated oatmeal cookie. Along with rolled oats, I ground up pepita seeds to make another “flour”, and also added sunflower seeds. Brown sugar for sweetness, and butter. And don’t forget the salt! It’s what makes everything pop.

No one will ever know this gluten-free. Promise.
The Victoria variety grows in our backyard, producing a bounty of crimson red stalks. I love the color it gives to this delicious rhubarb sauce, and rhubarb simple syrup.

Most often I make this Oat and Brown Sugar Rhubarb Crisp in the oven, but last summer I made it on the grill and wow – Brian and I stood there on a warm June night, eating warm spoonfuls of it straight from the pan, with vanilla ice cream dripping down our chins. Yum!

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Oat & Brown Sugar Gluten-Free Rhubarb Crisp

This homemade gluten-free rhubarb crisp has an oat and brown sugar topping! The rhubarb turns sweet and jammy in the oven. Easy to make and can be baked in the oven or on the grill.

4.86 from 7 votes

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Prep Time :20 minutes minutes

Cook Time :50 minutes minutes

Total Time :1 hour hour 10 minutes minutes

Yield: 6 servings

Author: Amanda Paa

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Ingredients

• scant 5 cups (575 grams rhubarb), cut into 1 inch pieces on the diagonal
• 1/2 cup organic cane sugar
• 2 tablespoons tapioca starch
• juice of one lemon
• 1 1/2 teaspoons vanilla extract
• pinch of fine salt

Crisp Topping:

• 1/2 cup old-fashioned oats (55 grams)
• 1/2 cup oat flour (50 grams)
• 1 tablespoon tapioca starch
• 1/4 cup raw pepitas, finely ground or almond flour (I use a coffee grinder for the pepitas)
• 1/4 cup raw sunflower seeds
• 1/3 cup brown sugar, not packed
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon cinnamon
• 5 tablespoons unsalted butter, melted

Instructions 

• To bake in oven, preheat oven to 375 degrees F.
• Mix all filling ingredients together and let sit while preparing the crisp topping.
• In a separate bowl, whisk together all topping ingredients, everything but the butter. Then stir in the melted butter, and fully combine.
• Add filling to a 9 or 10 inch baking dish or 10 inch cast iron skillet. Top with crumble, leaving about 1/2 inch gap around the edges so you can see the rhubarb peak through.
• If baking in oven, place on middle rack and bake about 40 minutes, until fruit is softened and bubbling and the top is golden brown.

  To make on grill: Turn on left and middle set of burners of your grill, leaving one side of the grill unheated. Preheat rest of grill to 400 degrees F. When temp holds steady, put the crisp on the side of the grill with no burners on, and cover with foil. Close grill lid. For the grill, Let bake for 20 minutes. Then remove foil, and rotate the pan clockwise. Close lid. Continue to bake for 25-30 more minutes, until bubbling and top is crisp is lightly browned.
• Let cool for 20-30 minutes before eating with vanilla ice cream.

Notes

*Recipe adapted from The Bojon Gourmet