Rhubarb Crisp (Gluten-Free)
/Updated on 4/4/2018.
Rhubarb has been on my mind. And in my tummy, as I channel those thoughts into everything edible.
After making this crisp once, I went straight back to the store. It's likely that I bought the biggest bag of rhubarb that store sold all day: the stalks were long and plump, and I went crazy. Chopping the pink stalks into bite sized pieces, images of my grandfather flickered through my mind. Grandpa Charles kept his yard immaculate, and there in the back, behind the rose bushes and the tulips were his rhubarb plants. Wearing beefy garden gloves, he would tell me to stay away from the big green leaves as he cut 3 or 4 stalks for our dessert.
I remember that moment more than anything: more than the pie my grandmother would then make, and even more than the ice cream that would come with it. Maybe that's why it was the act of chopping rhubarb into small bites that made me think of him.
This recipe is incredibly simple: you don't need to add strawberries or raspberries to the mix (unless you want to) and there is no rolling of pie crust. Just mix and bake. You'll only get one mixing bowl dirty. You'll be on your way to rhubarb glory in just a few steps. It's a recipe you can come back to time and time again... a recipe you can tweak just a little bit to make your own (a teaspoon of ginger zest is calling my creative side, a half of cup of raspberries are whispering to my tastebuds).
This week I plan to buy a rhubarb plant, in honor of Grandpa. It wasn't my favorite when I was young, but that has changed and I have some catching up to do.
Rhubarb Crisp (Gluten-Free)
Nothing but regular, sweet rhubarb crisp.
Serves: 6 | Total Time: 50 minutes
Ingredients:
-
For the filling:
- 5 cups rhubarb, cup into 1/2 inch pieces
- 1/2 cup coconut sugar
- 1/4 cup cassava flour OR 1 tablespoon corn starch
- 1/2 teaspoon cinnamon
- Pinch salt
- 1 tablespoon butter For the crisp:
- 1/2 cup oat flour
- 1/2 cup coconut sugar
- 1/3 cup oats, heaping
- 1/3 cup butter
- Pinch salt
Directions:
- Preheat oven to 375°F. In a medium mixing bowl, toss rhuarb with the coconut sugar, cassava flour, salt, and cinnamon until rhubarb is evenly coated. Then spread rhubarb mixture into pie dish (I used a 9-inch pie ceramic pie dish, you may also use a 9x9 inch pyrex). Slice the tablespoon of butter into thin pats and place evenly spaced over rhubarb.
- Make the crisp topping: melt the butter in the bottom of the medium mixing bowl. Add in the oat flour, coconut sugar, oats, and salt and mix with a fork until crumbles form.
- Sprinkle crumble over rhubarb mixture. Place in oven and bake for 35 minutes, or until the rhubarb is bubbling. Allow to cool 5-10 minutes before serving.
