Rhuberry Fruit Crisp is a combination of rhubarb and Marionberries. I decided to combine the two words and make a gluten-free fruit crisp.
Rhubarb is probably my favorite addition to a fruit crisp. It’s like eating a fresh pie without all the work. The rhubarb and Marionberries are such a perfect blend of tartness and the sweet, crunchy topping is almost irresistible. No kidding!
Don’t forget the nuts…unless you are on a nut-free diet.
I did once and it’s just not the same in my opinion. The nuts add a wonderful crunch.
Are you familiar with rhubarb? If not here is a great recipe to get aquatinted. It’s easy and the taste of the rhubarb is very subtle. I was never a fan of rhubarb until I started mixing it with other fruits in pies and especially in crisps. Now I can hardly wait for it to grow!!
If you have never seen rhubarb before…here it is in our garden. Simply cut the stalks at the base and the plant will keep producing more. **Please note…the leaves are poisonous, do not eat them.
Peel the outside if needed and cut into small pieces. This recipe is written for a gluten-free crisp, but simply substitute regular flour and oats if gluten-free is not needed.
For most of the recipes I use and for freezing, I prepare the rhubarb as shown…about 1/2 inch or smaller pieces. To freeze I just toss them in a good quality freezer bag.
To Make Gluten-Free Rhuberry Fruit Crisp You Will Need:
- Brown rice flour, sorghum, or any other gluten-free baking blend.
- Old fashioned oats, gluten-free
- Walnuts, chopped. (Any nut of choice)
- Brown sugar
- Butter, or non-dairy substitute
- Marionberries. (Other varieties of berries are fine too)
- Corn starch ~ arrowroot for corn-free diets
- Vanilla extract
- Lemon juice.
- Agave or honey. (I used 1/2 of each) For vegans use agave or pure maple syrup…or both.
We enjoy fruit crisps all year long using preserved fruit from summer, and this is without question everyone’s very favorite combination. I hope you enjoy this dessert too!
Gluten-Free Rhuberry Fruit Crisp
- 1/2 cup brown rice flour sorghum, or any other gluten-free baking blend.
- 1/2 cup old fashioned oats gluten-free.
- 1/2 cup walnuts chopped. (Any nut of choice)
- 1/2 cup brown sugar.
- 1 tsp cinnamon. rounded
- 1/4 cup butter or non-dairy substitute.
- 4 cups marionberries. Other varieties of berries are fine too
- 1 1/2- 2 cups rhubarb cut into pieces just under 1/2 inch.
- 4 Tbsp corn starch.
- 1/2 Tbsp vanilla extract.
- 1 Tbsp lemon juice.
- 1 cup agave or honey. I used 1/2 of each For vegans use agave or pure maple syrup...or both.
- Preheat oven to 375. Set aside a 7 1/2 x 11-inch or 9 x 13-inch rectangular baking pan. I used the smaller size - we like a thicker crisp.
- In a small bowl add flour, oats, walnuts, brown sugar, and cinnamon. Stir together.
- Cut in butter or non-dairy substitute. I use a pastry cutter and then finish with my fingers to incorporate the butter as much as possible.Set this mixture aside.
- In a large mixing bowl add berries and rhubarb, gently mix.
- Sprinkle cornstarch over fruit and add the rest of the ingredients over the cornstarch. Mix with a wooden spoon or spatula.
- Microwave fruit mixture for 3 minutes. Stir. Microwave 2-3 minutes more. Stir.
- Pour fruit mixture into baking pan. Sprinkle topping mixture evenly over fruit.
- Bake for 40 minutes. Fruit should be bubbling all around the golden-colored topping.I always peek a little early just to make sure my topping isn't getting too brown.
- Let sit briefly or let cool to room temperature.