Rhubarb – a tart and tangy vegetable that’s often overlooked, but truly deserves a spot in your kitchen. When paired with sweet ingredients like sugar and honey, it becomes a match made in heaven. And for those who follow a gluten-free diet, the possibilities are endless! In this article, we’ll be exploring 17 delicious gluten-free rhubarb recipes to satisfy your cravings and impress your guests.
From classic desserts like pie and crisp, to sweet treats like muffins and scones, we’ve got you covered. And don’t even get us started on the savory options – from salads to breads, there’s something for everyone. Whether you’re a seasoned baker or just starting out, these recipes are sure to become new favorites.
So grab your rhubarb (and your gluten-free flours!), and let’s get baking!
Gluten Free Rhubarb Crisp
Sweeten up your spring with this simple and delicious gluten-free rhubarb crisp recipe. Perfect for a warm weather dessert or brunch, this sweet and tangy treat is sure to please.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup gluten-free all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sugar, cornstarch, and salt. Toss until rhubarb is evenly coated.
3. Transfer the mixture to a 9×9-inch baking dish.
4. In a separate bowl, mix together gluten-free flour, oats, brown sugar, cinnamon, nutmeg, and salt.
5. Add melted butter to the dry ingredients and stir until crumbly.
6. Top the rhubarb with the oat mixture and bake for 40-45 minutes or until topping is golden brown.
Cooking Time: 40-45 minutes
Gluten Free Rhubarb Muffins
A sweet and tangy treat perfect for springtime, these gluten-free rhubarb muffins are a delicious twist on traditional breakfast or snack options. With the natural sweetness of rhubarb balanced by the richness of almond butter, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 2 tablespoons almond butter
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup fresh rhubarb, diced
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, yogurt, and almond butter; stir until combined.
4. Fold in diced rhubarb.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
7. Allow muffins to cool before dusting with confectioners’ sugar (optional).
Cooking Time: 20-22 minutes
Gluten Free Rhubarb Pie
This classic pie recipe gets a gluten-free twist, perfect for those with dietary restrictions or preferences. With a flaky crust and tangy rhubarb filling, this dessert is sure to please.
Ingredients:
– 2 cups gluten-free all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1 cup granulated sugar
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine gluten-free flour and cold butter. Use a pastry blender or your fingers to work the butter into the flour until crumbly.
3. Gradually add ice-cold water, stirring with a fork until dough forms.
4. Roll out dough on a floured surface to fit a 9-inch pie dish.
5. In a separate bowl, mix sugar, rhubarb, cornstarch, vanilla extract, and salt. Pour mixture into pie crust.
6. Roll out remaining dough to fit top of pie. Crimp edges to seal.
7. Bake for 40-45 minutes or until crust is golden brown.
Cooking Time: 40-45 minutes
Gluten Free Rhubarb Crumble Bars
A sweet and tangy treat that combines the flavors of rhubarb and sugar with a crunchy gluten-free crumble topping. Perfect for springtime baking!
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup gluten-free crumble topping (see below)
Gluten-Free Crumble Topping:
– 1/2 cup gluten-free all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a large bowl, combine flour, granulated sugar, and brown sugar. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until crumbly.
3. Press half of the mixture into the prepared baking dish.
4. Arrange rhubarb on top of the crust, leaving a 1-inch border around edges.
5. Top with remaining crust mixture, breaking it up into small pieces as you go.
6. Bake for 40-45 minutes or until golden brown and set.
Cooking Time: 40-45 minutes
Gluten Free Rhubarb Cobbler
A classic dessert gets a gluten-free twist! This rhubarb cobbler is perfect for warm weather, using fresh rhubarb and a simple biscuit topping.
Ingredients:
– 2 cups fresh rhubarb, sliced
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup gluten-free all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream or half-and-half
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sugar, cornstarch, and salt. Let it sit for 15 minutes, until the rhubarb starts to release its juices.
3. Roll out gluten-free dough on a floured surface to a thickness of about 1/4 inch. Cut into squares or strips.
4. Pour the rhubarb mixture into a 9×13-inch baking dish. Top with the rolled-out dough, leaving a 1-inch border around the edges.
5. Brush the top with heavy cream or half-and-half and beaten egg for a golden glaze.
6. Bake for 40-45 minutes, until the crust is golden brown and the filling is bubbly.
Cooking Time: 40-45 minutes
Gluten Free Rhubarb Scones
Brighten up your morning with these delicious gluten-free rhubarb scones, perfect for a quick breakfast or snack. The tartness of the rhubarb pairs beautifully with the sweetness of the sugar and vanilla.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 cup chopped fresh rhubarb
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. Stir in heavy cream, egg, chopped rhubarb, and vanilla extract.
5. Turn dough onto a floured surface and gently knead 2-3 times.
6. Pat into an 8-inch circle, about 1 inch thick. Cut into wedges or use a biscuit cutter.
7. Place on prepared baking sheet, leaving about 1 inch between scones.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Gluten Free Rhubarb Pancakes
Start your day with a delicious twist on traditional pancakes! These gluten-free, rhubarb-infused treats are perfect for a weekend brunch or breakfast-on-the-go.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 2 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 cup diced fresh rhubarb
– Pinch of salt
Instructions:
1. In a bowl, whisk together almond flour, coconut sugar, and salt.
2. In a separate bowl, whisk eggs, almond milk, and melted coconut oil.
3. Add vanilla extract and whisk until combined.
4. Fold in diced rhubarb.
5. Combine wet and dry ingredients; stir until smooth batter forms.
6. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cup of batter onto the skillet.
7. Cook for 2-3 minutes, flip, and cook an additional 1-2 minutes, until golden brown.
Cooking Time: 5-6 minutes per batch
Gluten Free Rhubarb Bread
Experience the perfect blend of sweet and tart with this gluten-free rhubarb bread recipe. Perfect for a springtime treat or as a unique addition to your breakfast table.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup plain Greek yogurt
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup chopped fresh rhubarb
– 1/4 teaspoon xanthan gum (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine almond flour, coconut sugar, and salt.
3. Add melted butter, eggs, Greek yogurt, and vanilla extract. Mix until smooth.
4. Stir in chopped rhubarb.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Gluten Free Rhubarb Jam
This homemade jam recipe is a perfect combination of sweet and tangy flavors, made with fresh rhubarb and a touch of citrus. With just 4 ingredients and minimal cooking time, you’ll have a delicious spread to enjoy on toast, biscuits, or as a topping for yogurt or ice cream.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/2 cup freshly squeezed orange juice
– 1 tablespoon lemon juice
Instructions:
1. Combine the chopped rhubarb and granulated sugar in a medium saucepan.
2. Add the orange and lemon juices to the mixture.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
5. Remove from heat and let cool slightly before transferring to an airtight container.
Cooking Time: 20-25 minutes
Gluten Free Rhubarb Compote
This sweet and tangy compote is a perfect way to enjoy the flavor of rhubarb without the fuss of pies or tarts. Made with simple ingredients, this gluten-free compote is a delicious addition to yogurt, oatmeal, or ice cream.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tablespoon honey
– 1/4 teaspoon salt
Instructions:
1. In a large saucepan, combine the rhubarb, sugar, water, honey, and salt.
2. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the rhubarb is tender and the liquid has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Strain the compote through a fine-mesh sieve to remove the solids, if desired.
Cooking Time: 20-25 minutes
Gluten Free Rhubarb Smoothie
A refreshing blend of tart rhubarb and creamy yogurt, this gluten-free smoothie is perfect for a quick breakfast or post-workout snack.
Ingredients:
– 1 cup fresh rhubarb, chopped
– 1/2 cup frozen pineapple
– 1/2 cup plain Greek yogurt (gluten-free)
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine chopped rhubarb, frozen pineapple, Greek yogurt, and unsweetened almond milk.
2. Blend on high speed until smooth and creamy.
3. Add honey and blend for an additional 10 seconds to combine.
4. Taste and adjust sweetness or tartness as desired.
5. Serve immediately, or add ice cubes if you prefer a thicker consistency.
Cooking Time: None! Just blend and enjoy!
Gluten Free Rhubarb Chia Pudding
This refreshing dessert combines the tangy sweetness of rhubarb with the nutritional benefits of chia seeds, all wrapped up in a gluten-free package. Perfect for warm weather or as a healthier alternative to traditional puddings.
Ingredients:
– 1 cup gluten-free almond milk
– 2 tablespoons chia seeds
– 1/4 cup granulated sugar
– 1/2 cup fresh rhubarb, chopped
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a small bowl, mix together almond milk, chia seeds, and sugar. Stir well to combine.
2. Add the chopped rhubarb, honey, vanilla extract, and salt to the mixture. Stir until well combined.
3. Refrigerate for at least 4 hours or overnight to allow the chia seeds to gel.
4. Serve chilled, garnished with additional chopped rhubarb if desired.
Cooking Time: 4 hours (or overnight)
Gluten Free Rhubarb Cake
This moist and flavorful cake celebrates the tart sweetness of rhubarb, perfectly balanced with a hint of vanilla and a crispy almond topping. Perfect for springtime gatherings or as a treat any time of year.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup rhubarb, chopped (fresh or frozen)
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup sliced almonds
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, beat butter and eggs until smooth. Add vanilla extract and mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in chopped rhubarb.
6. Divide batter evenly between prepared pans.
7. Top each cake with sliced almonds.
8. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Gluten Free Rhubarb Cookies
A sweet and tangy treat perfect for springtime baking, these gluten-free rhubarb cookies are a delightful combination of flavors. With the natural sweetness of rhubarb and a hint of spice, these chewy cookies will be a hit with family and friends.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped fresh rhubarb
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, and salt.
3. Add softened butter and mix until a crumbly mixture forms.
4. Beat in egg and vanilla extract.
5. Fold in chopped rhubarb and cinnamon.
6. Drop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches of space between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Gluten Free Rhubarb Tart
A sweet and tangy twist on a classic tart, this gluten-free rhubarb tart is perfect for springtime gatherings or a simple dessert any time of the year.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, cold and cut into small pieces
– 1/4 cup ice-cold water
– 1 egg, beaten (for egg wash)
– 2 cups fresh rhubarb stalks, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour and confectioners’ sugar. Add butter and use a pastry blender or fingers to work into a crumbly mixture.
3. Gradually add ice-cold water, stirring with a fork until dough forms.
4. Roll out dough on a floured surface to a thickness of 1/8 inch. Transfer to a 9-inch tart pan with a removable bottom.
5. In a separate bowl, mix rhubarb and granulated sugar. Arrange in the tart crust.
6. Fold edges of crust up over the filling to form a border.
7. Brush egg wash over crust and bake for 40-45 minutes, or until crust is golden brown.
Cooking Time: 40-45 minutes
Gluten Free Rhubarb Salad
This gluten-free rhubarb salad is a refreshing twist on traditional salads, featuring the tart flavor of rhubarb paired with sweet and crunchy elements. Perfect for springtime gatherings or as a light and healthy lunch option.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup chopped pecans or walnuts
– 1/4 cup crumbled feta cheese (make sure it’s gluten-free)
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, rhubarb pieces, and chopped nuts.
2. In a small bowl, whisk together the honey and apple cider vinegar until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Top with crumbled feta cheese and season with salt and pepper as needed.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Gluten Free Rhubarb Ice Cream
Add a tangy twist to your summer with this refreshing gluten-free rhubarb ice cream. This unique flavor combination is perfect for warm weather and can be enjoyed as a sweet treat or used as a topping for your favorite desserts.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup honey
– 2 large egg yolks
– 1/4 cup rhubarb puree (see note)
– 1 tsp vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and honey. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a small bowl, whisk together egg yolks. Gradually add 1/4 cup of the warm cream mixture to the egg yolks, whisking constantly to prevent scrambling.
3. Return the saucepan to medium heat and cook for an additional 5-7 minutes or until the mixture thickens slightly.
4. Remove from heat and stir in rhubarb puree and vanilla extract. Allow to cool completely.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Freeze for at least 2 hours before serving.
Cooking Time: 15-20 minutes
Summary
Discover the sweet and tangy world of gluten-free rhubarb recipes! From classic desserts like Gluten-Free Rhubarb Pie and Gluten-Free Rhubarb Crisp, to breakfast treats like Gluten-Free Rhubarb Pancakes and Gluten-Free Rhubarb Scones, there’s something for every occasion. Plus, get creative with gluten-free rhubarb bars, cobbler, bread, jam, compote, smoothies, chia pudding, cake, cookies, tart, and even ice cream! Whether you’re a beginner or an experienced baker, these 17 delicious gluten-free recipes will inspire your next culinary adventure.