Mini Rhubarb Crisps (gluten-free)


I am a true lover of rhubarb.  I don’t know what it is about the flavor but it is one I cannot get enough of.  Since before me, my Grams has always made jam.  I grew up on the stuff.  Like for real.  My parents never, literally never, had store bought jelly/jam in the house.  How awesome is this!  Grams had quite a few varieties but my favorite has always been strawberry rhubarb.  I loved finding rhubarb chunks in the jam, always the best bite.  But it gets even better.  Grams is still making her jams and I’m one of the lucky ones she shares it with.  It’s a special day when I get a box in the mail and inside is a jar of her jam.  In fact the last box came with a jar of strawberry rhubarb!  Even those these days I keep my sugar intake to minimum, I have a soft place in my heart for this traditional style jam.  I eat it by the spoonful when I’m looking for that special treat : ).

Last year I bought and planted a rhubarb in our yard.  It happily grew and I had to use serious restraint not to harvest any.  Some say wait one year until harvesting after planting, Grams says three.  But no chance I was going to wait three years!  And this spring my plant has been growing out of control, so I’ve been graciously harvesting.  I have made a few small batches of jam, stewed rhubarb, roasted rhubarb, and now rhubarb crisps.  My preferred method is to cook a few stalks at a time to continually enjoy it in a new way.

This round I decided to go for rhubarb crisps.  I picked just enough to make a small batch so I split it into two mason jars.  Sweetened with a bit of maple syrup and topped with a basic almond flour crumble.  A perfect taste of summer!  I used the tall skinny mason jars, since this is what I had clean.  But if you have them available use the short wider jars.


Mini Rhubarb Crisps (gluten-free)

Mini Rhubarb Crisps (gluten-free)


  • 1 1/2 - 2 cups chopped rhubarb
  • 2 tablespoons arrowroot powder
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 3 tablespoons maple syrup
  • 1/3 cup almond flour
  • pinch salt
  • 1/8 teaspoon baking soda
  • 1 tablespoon walnut oil (or grapeseed oil)
  • 1 tablespoon maple syrup


  1. Preheat oven to 350.
  2. In a bowl mix the chopped rhubarb, arrowroot, lemon juice, vanilla extract, and 3 tablespoons maple syrup. Divide into two 8oz mason jars.
  3. In the same bowl add the almond flour, salt, baking soda, walnut oil, and 1 tablespoon maple syrup. Mix, divide, and crumble on top of rhubarb.
  4. Place filled mason jars on a parchment paper rimmed baking sheet (to catch any juices that may bubble over). Bake 30 minutes.


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