It’s that time of year when the weather is beginning to warm up, gardens are growing, and we are right on the cusp of summer time. There’s only a short window where you can get this delicious treat at its freshest. It’s sweet, and it’s tart, and it melts a little in your mouth. What is it? Gluten-free blueberry rhubarb crisp! A perfect treat to bring on the beginning of summer!
My mom and dad often would tell me stories of when they were growing up, one of their favorite things, was to go out in the garden and grab a stalk or two of rhubarb, and their moms would cut and clean them and then give them a bowl of sugar to dip the tart veggie in. It was one of their favorite memories. I didn’t grow up with the same nostalgia, so my memories are limited to my grandma’s strawberry rhubarb pie. I had actually never tasted fresh rhubarb before, so when we visited my mom recently and she had some fresh rhubarb growing in her yard that just happened to have come from the farm where she grew up, of course we had to try it! And, I decided to transform it into a delicous blueberry rhubarb crisp.
Prepare the Fruit Mixture
To make this recipe, you’ll need about two cups of chopped rhubarb. It’s important to make sure you only eat the stalk, as other parts of the plant can actually make you sick. Then add a little bit of sugar to the bowl of rhubarb and the bowl of blueberries and let them sit for a bit while you work on the crisp topping. After 10 minutes, drain any excess liquid from the rhubarb and blueberries. Combine the fruit in a large bowl and add cornstarch and vanilla, and mix until thoroughly combined.
How to Make a Gluten-Free Crisp Topping
To make the crisp topping, add almond flour, gluten-free rolled oats, monk fruit sweetener, cinnamon, and salt to a food processor. Then, add the diced butter, and pulse a few times until it creates a crumbly topping.
How to Make Blueberry Rhubarb Crisp
Pour the fruit mixture into a 8×8 pan, and top with the crumble mixture. Bake at 375°F for 40 minutes or until the topping begins to lightly brown. Let cool for a few minutes and serve. Or if you’re like me and prefer your crisps cold, let it cool completely then put it in the fridge to chill. Eat as-is or top with your favorite ice cream. Enjoy!
If you love crisps, try our cheater cherry crisp or easy apple crisp. (These aren’t gluten-free recipes.)
More easy & delicious gluten-free recipes:
Gluten-Free Blueberry Rhubarb Crisp
Equipment
- Food Processor
- 8×8 baking dish
Ingredients
Fruit Mixture
- 2 cups chopped rhubarb
- 2 cups frozen or fresh blueberries
- 3 Tbsp. monk fruit sweetener
- 2 tsp. cornstarch
- juice from half of a fresh lemon
- 1 tsp. vanilla
Crisp topping
- 3/4 cup almond flour
- 1 cup gluten-free rolled oats
- 1/2 cup butter diced
- 1/2 cup monk fruit sweetener
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, mix chopped rhubarb with 2 Tbsp monk fruit sweetener.
- In another bowl add blueberries and mix with 1 Tbsp monk fruit sweetener. Let both fruit mixtures sit for 10 minutes while you prepare the topping.
- For the topping, combine almond flour, oats, diced butter, 1/2 cup monk fruit sweetener, cinnamon, and salt to a food processor and pulse until it takes a crumbly texture.
- Drain any extra juice from the fruit bowls, and combine both fruit mixtures into one larger bowl with cornstarch, lemon juice, and vanilla until thoroughly mixed.
- Layer the fruit on the bottom of an 8X8 pan, then top with the crumble mixture
- Bake for 40 minutes or until the fruit is bubbling and top is a light golden brown.
- Remove from oven and let cool for 30 minutes before serving. Enjoy!
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.
Like this? Also try these:
