Rhubarb Crisp (Paleo + Gluten-free)

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This fresh Rhubarb Crisp is the best spring and summer dessert! Roasted rhubarb is topped with a buttery and perfectly textured crumble, and is absolutely swoonworthy with a big scoop of Cinnamon Ice Cream on top!

Rhubarb Crisp has just the right crumble in your mouth, thanks to a well-tested topping that’s versatile and comforting!

Tart rhubarb first roasts in this recipe … and then simmers into the perfect gooey-sweet tangy base. Welcome spring and summer with this beautiful, first crop from the garden dessert that’s both Gluten-free and Paleo.

Spring rhubarb for desserts

Rhubarb — That tall, slender, pink friend, who takes us tartly by the hand to tell us: “Spring is here. I’m not a fruit, but I taste like one. Let me walk you slowly toward strawberries and peas. But, for now, be content with me.”

She is first to whisper, “Fruity” when the winds of winter still howl.

Embrace her!

Let us go into our gardens, amidst the others at the again-sprouting farmer’s markets.

Let us find her and when we do, we proclaim that seasonal foods matter: They are more healthful, and they are excitingly local.

The topping and filling

This crumble has the perfectly-textured topping, one I “messed around with” a lot, to get it just right.

And the filling bakes first, so it’s plenty tender and cozy without the topping getting too dark.

If you haven’t enjoyed rhubarb before, it’s lemony with echoes of berry.

It starts out (raw) crunchy and stringy, like celery, but cooks to be like applesauce (but better).

Cinnamon Ice Cream on top ~ a la mode

Years ago, in Julian, CA, I had rhubarb pie with cinnamon ice cream. It was one of those desserts you never forget. The combination of flavors is perfect.

That warm cafe with my husband; the town is so special: the heat, the smells, the childhood memories (I spent seven consecutive summers at camp in Julian).

I had to share with you the same combination. So, if you’re inclined, I recommend with this Rhubarb Crisp recipe, the perfect and creamy Cinnamon Ice Cream recipe.

Enjoy with or without. Wow, such good flavors together that, with a comforting zing, ring in this new time of year for which I, for one, yearn.

Two other topping/side dish options, here’s a sublime Vanilla Custard (dairy or dairy-free versions) — just so so good and British served with Crisp.

And here’s Paleo Vanilla Ice Cream, the best.

Print Recipe

5 from 14 votes

Rhubarb Crisp (Paleo & Gluten-free)

This fresh Rhubarb Crisp is the best spring and summer dessert! Roasted rhubarb is topped with a buttery and perfectly textured crumble, and is absolutely swoon-worthy with a big scoop of Cinnamon Ice Cream on top!

Prep Time25 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Afternoon tea, Breakfast, Dessert

Cuisine: American, British

Keyword: crisp, crumble, gluten-free, paleo, rhubarb

Servings: 10 servings

Calories: 420kcal

Author: Megan

Cost: $4

Equipment

• saucepan
• oven
• baking dish

Ingredients

Rhubarb Filling

• 6 cups rhubarb chopped into 1" pieces
• ½ cup water
• ⅓ cup maple syrup or honey, coconut sugar
• 3 Tablespoons butter or coconut oil
• 2 teaspoons sustainably-sourced gelatin see source in Recipe Notes

The Crisp Topping

• 2 cups cassava flour see source in Recipe Notes
• 1 cup fat of choice coconut oil, lard, unsalted butter or ghee
• 1 cup coconut sugar
• ¼ cup coconut flour
• 4 egg yolks
• ¼ teaspoon sea salt

Instructions

• Preheat oven to 325℉. Grease a 9"x13" or other large casserole dish.

Rhubarb Filling

• In casserole dish combine rhubarb, water, sweetener, and gelatin, tossing to combine with two large spoons. Dot with small pieces of the butter or preferred fat.
• Bake rhubarb alone first, without the topping, for 25 minutes in preheated oven.

  While the rhubarb bakes, make the crumble topping.

The Crisp

• Place cassava flour, coconut flour, coconut sugar, and sea salt into food processor. Pulse briefly to combine. Add butter and pulse repeatedly to combine, until largest butter pieces are no bigger than pea size.
• Add egg yolks and pulse again until meal begins to clump in places. Set aside while you assemble the rhubarb.

Assemble

• Remove casserole dish from oven; add topping: If you wish, use your hands to squeeze small clumps of the dough together. Cover the surface of the rhubarb with both clumps and small crumbles of dough. Or just spread the fine crumble all over.
• Bake Crisp an additional 25 minutes, until the sides are very bubbly, the center is very hot and the topping is golden brown.

Notes

Here's the cassava flour I *love*.

Here's a great price on coconut sugar.

Here's the gelatin I recommend. (*Enter code BEAUTIFUL10 for 10% off at checkout.)

Nutrition

Calories: 420kcal | Carbohydrates: 43g | Protein: 3g | Fat: 28g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 76mg | Potassium: 236mg | Fiber: 3g | Sugar: 16g | Vitamin A: 283IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 2mg

And here’s that optional creamy Cinnamon Ice Cream.

In the photo below, I baked an individual portion of Rhubarb Crisp and topped it with Cinnamon Ice Cream.

Do you grow your own rhubarb? More rhubarb recipes:

• Beautiful Rhubarb Sauce
• Rhubarb Lemonade