Berry Red Rhubarb Crisp

Red Berry Rhubarb Crisp just out of the oven!

What's gluten-free, crispy and soooo delish? This Berry Red Rhubarb Crisp!

Red Berry Rhubarb Crisp ready for the oven!

Soon it will officially be summer! During these last warm spring days in my garden I'm a little sad to see the tulips blooms fade, but delighted to watch the rhubarb stalks shooting skyward. Time to dig out the tried-and-true recipes for pickles and jam, pies and puddings.

Rhubarb Plants in my Spring Garden

The rhubarb in my garden is not quite ready for pulling just yet, but lucky me, I have some of the tart morsels tucked away in my freezer! And with plenty of frozen strawberries and raspberries there, too, I just had to combine all of these delicious flavours in one dish!

I was in the mood for a warm fruit crisp. Although I had never made a rhubarb crisp before, I know what I like when it comes to this comfort-food favourite! I tend to prefer lots of crumble on top. And it has to be crisp, but not too sweet. I was able to put this recipe together on the fly while I was preparing supper recently. ​

Serving up Berry Red Rhubarb Crisp!

I made this crisp in a square glass dish (9 servings), but a slightly larger rectangular glass dish (12 servings) could also be used. The portions would just be slightly smaller. You could also bake and/or serve this dessert in individual or slightly larger casserole dishes. Below I show a serving for two in a small frying pan. This dessert is delicious served warm, although some people enjoy crisps served cold, especially when the weather is hot. 

Berry Red Rhubarb Crisp for two!

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"What's gluten-free, crispy and sooo delish? This Berry Red Rhubarb Crisp!"

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 BERRY RED RHUBARB CRISP

What's gluten-free, crispy and sooo delish? This Berry Red Rhubarb Crisp! And it's a springtime comfort food that's FODMAP friendly and vegan, too. 

AUTHOR: Beverley Noseworthy 
MEAL: Dessert
DIETARY INFO: FODMAP friendly, gluten free, peanut free, vegan
SERVES: 9 (use a 9-inch square glass baking dish) OR
               12 (use a 9 x 13-inch rectangular glass baking dish)

INGREDIENTS 

FOR THE CRUMBLE

• 1 1/4 cups gluten-free rolled oats
• 3/4 cup gluten-free all-purpose flour blend (I used Bob's Red Mill 1 to 1)
• 2 tablespoons almond meal
• 2 tablespoons unsweetened desiccated coconut 
• 1 tablespoon ground flaxseed
• 1/4 teaspoon cinnamon
• 1/3 cup brown sugar (or maple sugar or other granulated sugar)
• 1/2 cup vegan butter (or regular butter if vegan is not required) 

FOR THE FILLING

• 3 cups rhubarb, diced into 1-inch pieces 
• 1 cup strawberries, sliced
• 1/2 cup raspberries 
• 1/4 cup maple syrup (or maple sugar or other granulated sugar)

SUGGESTED GARNISHES/TOPPINGS (Per serving - Optional)*

• 1 large fresh strawberry 
• 1/4 cup coconut yogurt (or other favourite yogurt)

​METHOD

1. Preheat oven to 350°F.

2. In a large bowl add rhubarb, berries and maple syrup or sugar. Toss pieces until evenly coated. Spoon into a 9-inch square glass baking dish.

3. Prepare the crumble by combining all the dry ingredients in a large bowl. Mix well. Add the butter, stirring to combine. Use fingertips to blend in butter until the mixture forms large crumbs.     

4. Spoon the crumble mixture evenly on top of the rhubarb-berry filling. Spread the crumbs to cover the filling and gently pat down.  
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5. Bake for 35-40 minutes or until the edges of the crumble turn a golden brown. Let cool for 15 minutes before cutting into squares for serving. Serve warm. Add suggested topping(s) if desired. Cover and refrigerate any extras.

COOKING TIPS

• Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free).  
• Frozen fruit works well in this crisp. I've used frozen raspberries, rhubarb slices and strawberry slices. Thaw slightly so that the pieces of fruit or whole berries are not clumped together.

​PER SERVING (One of 9 from a 9-inch square dish, not including optional topping)
Calories: 264
Carbohydrate: 36 g  
      Fibre: 3 g
      Sugars 16 g
Fat: 13 g
Protein: 3 g

PER SERVING (One of 12 from a 9 x 13-inch dish, not including optional topping)
Calories: 198
Carbohydrate: 27 g  
      Fibre: 2 g
      Sugars 12 g
Fat: 10 g
Protein: 2 g

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Have you tried this recipe? I'd love to hear about it!

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