What's the difference between crisp and crumble?

Some people use u0022crispu0022 and u0022crumbleu0022 interchangeably, but there is a tiny difference between them. Crisp is more crunchy and made with oats, while crumble is mostly made without oats.

Are quick oats and instant oatmeal the same?

Quick oats and instant oatmeal are different forms of oats produced using two different cooking methods. Quick oats are rolled old-fashioned whole oat grains that have been steamed and flattened slightly to increase their surface area. Instant oatmeal or instant oats are rolled extra thin, milled finer, and have a moister consistency than quick oats.

Are there a difference between green, red or pink stalks?

Pink and red stems of rhubarb obviously look more attractive, but the pigments that give it this color are flavorless. However, the green stalks are just as delicious as the pink and red ones.

Can you eat rhubarb leaves?

The rhubarb leaves are considered toxic as they contain u003ca href=u0022https://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/rhubarb-basics/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ea toxin called oxalic acidu003c/au003e. So make sure to trim them away.

How to make this recipe vegan

To make this rhubarb crisp vegan, replace white and brown sugar with cane sugar (or coconut sugar)and make sure to use dairy-free butter.

Can you make this crisp with frozen rhubarb?

Yes, you can make this crisp using frozen rhubarb, then thawed and drained. Add 1 teaspoon of corn starch as the thickener to the rhubarb filling in this case.

Gluten-free Rhubarb Crisp

Baked rhubarb with oatmeal crisp and a scoop of ice cream on a white dessert plate.

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5 from 5 reviews

This gluten-free rhubarb crisp is simple and absolutely delicious. It is a perfect spring and summer dessert with rich and tart rhubarb and oatmeal crisp served with a scoop of vanilla ice cream on top.

Author: Irina Totterman
Total Time: 1 hour, 5 minutes
Yield: 3 1x
Category: Glute-free Desserts
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

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For crisp topping:

1 cup (95 g) gluten-free instant oatmeal
1/3 cup + 1 tablespoon (80 g) brown sugar
1 tablespoon (6 g) almond flour
1.4 oz. (40 g) butter, melted

For rhubarb filling:

12.3 oz. (350 g) fresh rhubarb, cut into cubes
1/3 cup (75 g) granulated sugar
2 1/2 tablespoons (35 ml) heavy cream
1/4 teaspoon vanilla extract
1 pinch of salt

* If needed, please refer to Baking Conversion Charts.

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Instructions

Preheat the oven to 355 degrees F/180 degrees C. To make crisp topping, place oatmeal, brown sugar, almond flour, and melted butter in a mixing bowl, and combine.
To prepare rhubarb filling, wash and dice rhubarb into 1-inch/2.5 cubes. In a separate bowl, combine rhubarb, granulated sugar, cream, vanilla extract, salt. Pour the rhubarb mixture into a 9.5-inch/24 cm glass pie baking dish.
Sprinkle the crisp over the rhubarb preparation. Bake in the low half of the oven for 40 to 50 minutes or until crispy brown and bubbly. Serve it hot, warm, or cold with a scoop of ice cream.

Notes

Cut rhubarb into 1-inch/2.5 cm good-sized chunks to keep their shape after baking. You can also cut rhubarb into thinner slices if you prefer.
Use any oven-safe baking dish for baking the rhubarb crisp. To re-calculate the amount of ingredients, use this simple Cake Pan Converter.
You can also make the dessert in individual ramekins, placing them on a baking sheet. It will catch the fruit bubbling while baking. You may need to decrease the baking time by 5 to 10 minutes.
Add a few chopped walnuts, chopped pecans, or slivered almonds to the crisp topping if desired.
To reduce the amount of sugar in crips topping, replace some part of it with a few chopped Medjool dates.

Nutrition

Serving Size: 1 dessert bowl
Calories: 509
Sugar: 54.7 g
Sodium: 17 mg
Fat: 19 g
Saturated Fat: 11.2 g
Carbohydrates: 79.5 g
Fiber: 5.9 g
Protein: 6.8 g
Cholesterol: 47 mg

Find it online: https://www.bakinglikeachef.com/gluten-free-rhubarb-crisp-recipe/