If you are looking for a fabulous recipe for a Gluten Free Vegan Rhubarb Crisp, you have found a great one here!
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You can use fresh OR frozen rhubarb for this recipe, (check the specific instructions, below, if using rhubarb from your freezer.)
A visitor to Rhubarb-Central submitted this recipe for a scrumptious veggie crisp, (yes since rhubarb is a vegetable it's really a veggie crisp!) who added the comment ... "those of us that require gluten free diets and prefer vegan free recipes can STILL enjoy a scrumptious rhubarb dessert with this tasty delight!"
Note - be sure to check all the ingredients listed for this recipe before starting to bake this crisp, to ensure they are safe to consume for your particular dietary requirements.
If using frozen rhubarb for this recipe, thaw the freezer rhubarb in a sieve, over a bowl, and discard the excess liquid.
5 cups chopped fresh or frozen rhubarb
1 cup granulated sugar
2 1/2 tbsp. cornstarch
1/2 cup gluten-free rolled oats
1/2 cup brown sugar
1/4 cup brown rice flour
1/4 tsp. ground cinnamon
1/4 cup vegan margarine
1/4 cup shredded, unsweetened coconut
In a large size bowl, combine the chopped rhubarb, granulated sugar and cornstarch and toss to coat.
Transfer the rhubarb to a lightly greased 8" square baking dish.
In a medium bowl, mix together the oats, brown sugar, brown rice flour and the ground cinnamon.
Using a pastry cutter (or a knife/fork), cut in the vegan margarine and mix until the mixture resembles coarse crumbs. (You may want to use your fingers!)
Stir in the shredded coconut.
Be sure to check out the other gluten free rhubarb recipes on this website (scroll to bottom of page for link)!
Sprinkle the crumb mixture evenly over the rhubarb in the baking dish.
Bake at 375° F for about 30 minutes or until the topping has browned and the veggie juice (rhubarb juices) have bubbled up.
Allow to cool.
Serve warm or cooled.
Enjoy this Yummy Vegan Rhubarb Crisp!
Interested in making a vegan rhubarb cake?
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