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A cozy, gluten-free-friendly rhubarb crisp featuring tart rhubarb tossed with strawberry gelatin and topped with a crunchy oat-pecan crumb, perfect for summer dessert.

Ingredients

Scale
  • 4 cups chopped rhubarb (stalks, leaves removed, chopped into 1/4 inch pieces)
  • 3 oz strawberry gelatin (such as Jell-O brand)
  • 2 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 cup chopped pecans
  • 2/3 cup rolled oats (old fashioned oats recommended)
  • 6 tbsp melted coconut oil (or chilled butter as alternative)
  • 1/4 tsp salt
  • 1/2 cup packed brown sugar
  • 2/3 cup gluten-free flour (e.g., Bob’s Red Mill 1-to-1 blend)

Instructions

  1. Preheat oven to 375°F.
  2. Trim rhubarb leaves and tough ends; chop the stalks into approximately 1/4 inch pieces. If using frozen rhubarb, thaw and drain well.
  3. In a large bowl, toss the chopped rhubarb with granulated sugar, strawberry gelatin, and vanilla extract until well coated.
  4. Spray a 9×9-inch deep baking dish with cooking spray or line with parchment paper.
  5. Pour the rhubarb mixture into the prepared baking dish and spread evenly.
  6. Bake the rhubarb filling for 20 minutes.
  7. While the rhubarb bakes, combine gluten-free flour, rolled oats, brown sugar, salt, chopped pecans, and melted coconut oil in a bowl; stir until the mixture forms coarse crumbs. If using chilled butter, cut it in with a pastry cutter or fingertips until crumbly.
  8. Remove the dish from the oven and evenly spread the oat-pecan crumb topping over the baked rhubarb filling.
  9. Return the dish to the oven and bake for another 30 minutes, or until the topping is golden brown and the filling is bubbling.
  10. Let the crisp cool for about 10 minutes before serving to allow the filling to set.

Notes

Cut rhubarb into pieces smaller than 1/4 inch to ensure tender texture without stringiness., Avoid overmixing the crumb topping after adding coconut oil or butter to maintain light, crumbly texture., Spread topping evenly to ensure uniform baking and crispness., Allow 15-20 minutes cooling after baking to help gelatin set the filling for less runniness., Serve warm with vanilla ice cream, whipped cream, or Greek yogurt for a creamy contrast., Variations include using frozen rhubarb, substituting strawberry gelatin with other flavors like raspberry or cherry, or thickening fresh berries with cornstarch instead of gelatin., Gluten-free flour and certified gluten-free oats used to keep recipe gluten-free; all-purpose flour is an alternative if gluten is not a concern., Nuts can be varied (walnuts, almonds) or omitted for nut-free versions by adding more oats or sunflower seeds., Coconut oil can be substituted with butter or margarine depending on preference.

Nutrition

Find it online: https://cookingcrumbs.com/juicy-rhubarb-crisp-with-strawberry-jello/