Description
A straightforward recipe for a tart rhubarb filling topped with a sweet, crunchy, gluten-free oat crumble.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1/2 cup granulated sugar (for filling)
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- 1/2 cup gluten-free rolled oats
- 1/2 cup gluten-free oat flour (or finely ground GF oats)
- 1/2 cup packed light brown sugar (for topping)
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- In a medium bowl, combine the chopped rhubarb, 1/2 cup granulated sugar, cornstarch, and vanilla extract. Toss gently until the rhubarb is evenly coated. Pour this mixture into the prepared baking dish.
- In a separate bowl, prepare the topping. Combine the gluten-free rolled oats, gluten-free oat flour, 1/2 cup brown sugar, and cinnamon. Mix well.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts, if using.
- Sprinkle the oat topping evenly over the rhubarb filling. Do not press down.
- Bake for 35 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender when pierced with a fork.
- Let the crisp cool on a wire rack for at least 15 minutes before serving. This allows the filling to set.
Notes
- To prevent a watery filling, ensure you use the cornstarch or arrowroot powder to thicken the juices released by the rhubarb.
- For an extra crisp topping, place the dish in the oven during the preheating phase.
- Serve warm with vanilla ice cream or unsweetened whipped cream.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 30g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg