Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
June 10, 2013 at 8:00 pm
Looks delicious, I can’t wait till my rhubarb is ready!
Jeanine Friesen says
July 8, 2013 at 7:56 am
My rhubarb is doing really well this year. I keep harvesting & watering, and it seems to like that. 🙂
Jessica Canfield says
June 15, 2013 at 1:40 pm
I have never used rhubarb before and my mom just sent me home with a bunch and I had no idea what to do with it until I checked my email. I just happen to have strawberries in my fridge too! Thank you so much for another great sounding recipe, I know it will be wonderful! You are very talented and a God send when it comes to good GF food. Have fun in the kitchen!
July 8, 2013 at 7:54 am
Thanks, Jessica! That’s a good coincidence to have both the rhubarb & strawberries at the right time. 🙂
June 26, 2013 at 9:35 am
Thanks for posting this fabulous recipe! It turned out amazing! So good especially with a little vanilla ice cream.
July 8, 2013 at 7:53 am
I LOVE topping my still-warm crisps with ice cream. Mmm… Glad you enjoyed it, Anne!
July 6, 2013 at 9:43 pm
Easy, very yummy. I had no strawberries and cut the sugar by about 1/4 cup so it was a bit tart but I like it that way. Sprinkled some slivered almonds on top too which was good and looked nice. Vanilla and cinnamon were good additions but there was no “wow” factor, just a tasty rhubarb crisp. I had a lot of liquid on the bottom despite the corn starch.
July 8, 2013 at 7:55 am
Glad that you liked it, even with the changes, Leslie. Altering a recipe also alters the end results. Mine is still liquidy when warm too, but sets up when it cools. I prefer the liquid, it’s great with ice cream that way. 🙂
July 30, 2013 at 5:26 pm
So good…Thank you!…we did not have strawberries so we used blueberries..a great variation.
July 30, 2013 at 5:29 pm
Great substitution, Kristina! Blueberries & rhubarb go together so well too.
August 10, 2013 at 6:20 am
Thanks for a Great Recipe. I substituted all the sugars with Splenda, and added coconut to the oats. Next time I’ll increase the topping by 50%.
August 10, 2013 at 7:37 am
Glad to hear it worked for you, Elka! You like a lot of crumbly topping then? 🙂 Enjoy!
April 17, 2014 at 9:38 pm
I LOVE this recipe!
April 18, 2014 at 9:56 am
November 27, 2013 at 12:35 pm
I just had to let you know that this was the best crisp recipe I have come across. With the abundance of rhurbarb in Alaska this year my husband and I made this several times. This is my go to crisp recipe from now on. We changed it up with different berries depending on what was available and every time it turns out perfect! Thank you!
Your email address will not be published. Required fields are marked *