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Gluten Free Rhubarb Rum Crisps

  • Author: The Fitchen
  • Total Time: 1 hour
  • Yield: 4 1x


This simple seasonal dessert is made with sweet and tart rhubarb and topped with a crispy layer of caramelized oats.


  • Crumble:
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup millet flour
  • 1/4 cup oat flour
  • 1/2 cup coconut sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 6 tablespoons cold butter
  • Filling:
  • 4 cups rhubarb [diced]
  • 3 tablespoons corn starch
  • 3 tablespoons gold rum
  • 1/2 cup coconut sugar
  • juice of 1 large lemon


  1. Preheat the oven to 350º.
  2. In a medium bowl, combine all of the ingredients for the topping. Use your hands to mix the butter well. Refrigerate while you prepare the filling.
  3. Chop rhubarb into small pieces, about the size of your pinky nail.
  4. In a medium bowl, combine rhubarb, corn starch, rum, coconut sugar, and lemon juice. Stir until the rhubarb is coated.
  5. Spoon filling into 8 ounce oven safe ramekins until 3/4 full. Fill the rest of the way with the topping.
  6. Place ramekins onto a parchment or foil-lined baking sheet and bake for 45 minutes.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Dessert