Rhubarb crisp holds a special place in my heart—and my kitchen—because it’s one of my wife’s all-time favorite desserts. She loves the pure, tangy flavor of rhubarb on its own, without the addition of other fruits like strawberries. This recipe celebrates rhubarb in its simplest and most authentic form, allowing its unique tartness to shine through. Gluten-Free Rhubarb crisp is a dessert that’s as nostalgic as it is delicious.
Few desserts capture the essence of spring and summer quite like a rhubarb crisp. With its tart rhubarb base and crunchy, golden topping, this dessert is a timeless favorite. But what makes this version special? It’s completely gluten-free, making it accessible to more people without sacrificing flavor or texture.
I’ve also elevated the traditional crisp with the addition of shredded coconut, chopped pecans, and a hint of dry ginger in the topping. These subtle additions bring depth to every bite. Whether you’re serving it at a family gathering or enjoying it as a weeknight treat, this crisp is sure to impress.
One of the keys to making this crisp truly exceptional is how I prepare the rhubarb. I freeze the fresh rhubarb for several hours, then thaw and strain. This step removes excess water, ensuring your crisp isn’t soggy but perfectly balanced with just the right amount of moisture. It’s a game changer! But don’t toss that liquid! It’s a hidden treasure that can be repurposed into a delightful rhubarb cosmopolitan or martini. Trust me, this little trick not only improves your dessert but also gives you an excuse to enjoy a refreshing cocktail while it bakes.
I’ve always loved the simplicity and rustic nature of a crisp. There’s something comforting about its unpretentious layers—the soft, juicy fruit base topped with a crumbly, buttery topping. This recipe is approachable and easy to make, but with just enough flair to impress your family or guests.
If you’ve never worked with rhubarb before, don’t worry! This recipe guides you through every step—from prepping the rhubarb to creating the perfect crumble topping. The result? A dessert that’s as beautiful as it is delicious.
Remember to consider any dietary restrictions or preferences when making substitutions. The key is to adapt the recipe to needs while still maintaining the structure and flavors of the dessert. These ingredients have easy substitutions.
The Gluten-Free Rhubarb Crisp calls for something cool and light as a companion on the dish! Served warm or cool or even on its own - this crisp is sure to please!
Simple and rustic dessert - Gluten-Free Rhubarb Crisp - It's a crowd pleaser.
When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours:
I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.
If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.
Here are several that are available from Amazon:
None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.
For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.
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