Mary Berry Gluten-Free Rhubarb Crisp Recipe (Oat & Brown Sugar Topping)

This gluten-free rhubarb crisp is a beautifully balanced dessert with a sweet-tart fruit filling and a golden, crunchy oat topping. The rhubarb softens into a jammy consistency while baking, creating a rich, tangy base that pairs perfectly with the buttery crumble.

Made with oats, seeds, and brown sugar, the topping has a nutty depth and crisp texture that makes this dessert feel both comforting and elevated. You can bake it in the oven or cook it on the grill for a subtle hint of smoky flavor.

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Why You’ll Love This Recipe

• Naturally gluten-free – Made with oat flour and no wheat
• Perfect balance – Tart rhubarb meets sweet crumble
• Unique topping – Includes seeds for added texture and richness
• Flexible cooking – Works in both oven and grill
• Simple ingredients – No complicated steps or equipment

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Ingredients

Rhubarb Filling

• 5 cups rhubarb, cut into chunks
• ½ cup cane sugar
• 2 tablespoons tapioca starch
• Juice of 1 lemon
• 1½ teaspoons vanilla extract
• Pinch of salt

Crisp Topping

• ½ cup rolled oats
• ½ cup oat flour
• 1 tablespoon tapioca starch
• ¼ cup ground pepitas (or almond flour)
• ¼ cup sunflower seeds
• ⅓ cup brown sugar
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 5 tablespoons melted butter

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How to Make Gluten-Free Rhubarb Crisp

Step 1: Prepare the Filling

In a large bowl, combine the rhubarb, sugar, tapioca starch, lemon juice, vanilla, and salt. Mix well and let sit while you prepare the topping.

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Step 2: Make the Crisp Topping

In another bowl, mix together oats, oat flour, tapioca starch, ground pepitas, sunflower seeds, sugars, salt, and cinnamon. Stir in melted butter until the mixture forms a crumbly texture.

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Step 3: Assemble

Transfer the rhubarb mixture to a baking dish or cast iron skillet. Sprinkle the topping evenly over the fruit, leaving a small gap around the edges.

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Step 4: Bake (Oven Method)

Preheat oven to 190°C (375°F).
Bake for about 40 minutes, or until the filling is bubbling and the topping is golden brown.

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Step 5: Grill Option

Preheat grill to around 200°C (400°F) using indirect heat.
Place the dish on the unheated side of the grill and cover with foil.
Cook for 20 minutes, then remove foil and continue cooking for 25–30 minutes until bubbling and crisp.

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Step 6: Cool and Serve

Let the crisp rest for 20–30 minutes before serving. Best enjoyed warm with vanilla ice cream.

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Tips for Best Results

• Cut rhubarb evenly for consistent cooking
• Don’t skip the resting time—it helps the filling thicken
• Use certified gluten-free oats if needed
• For extra crunch, add chopped nuts to the topping

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Serving Suggestions

• Serve warm with vanilla ice cream
• Add whipped cream or custard
• Pair with yogurt for a lighter dessert
• Enjoy leftovers chilled or reheated

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FAQs

Is rhubarb crisp gluten-free?
Yes, this recipe is completely gluten-free since it uses oat flour and rolled oats instead of wheat flour. Just make sure to use certified gluten-free oats if required.

Can I make rhubarb crisp without oats?
Yes, you can replace the oats with almond flour or a gluten-free flour blend. The texture will be slightly different but still delicious.

Can I cook rhubarb crisp on the grill?
Absolutely! This crisp can be cooked on a grill using indirect heat. Cover it with foil for the first part of cooking, then uncover to crisp up the topping.

How do I know when rhubarb crisp is done?
The crisp is ready when the fruit filling is bubbling around the edges and the topping is golden brown and crisp.

Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Be sure to thaw and drain any excess liquid before using to prevent a watery filling.

How should I store rhubarb crisp?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the topping crisp.

Can you freeze rhubarb crisp?
Yes, you can freeze it either before or after baking. Wrap tightly and freeze for up to 3 months. Thaw before reheating or baking.

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Other Similar Recipes

• Mary Berry Plum Crumble Recipe
• Mary Berry Custard Slice Recipe
• Mary Berry Strawberry Rhubarb Jam Recipe

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