Description

Craving a dessert that’s both tart and sweet with a warm, cozy vibe? This Rhubarb Crisp is the perfect treat! Imagine tender, tangy rhubarb baked under a crunchy, nutty topping, paired with creamy vanilla ice cream

Ingredients

For the Rhubarb Filling

Rhubarb (2 pounds, trimmed, tough strings removed, cut into 1/2-inch pieces): The star ingredient, bringing bold, tart flavor.
Sugar (1/4 cup): Balances the rhubarb’s tartness with subtle sweetness.
Cornstarch (2 tablespoons): Thickens the rhubarb juices for a perfect filling.
Fresh Orange Juice (1 tablespoon): Adds a bright, citrusy note.
Orange Zest (1 teaspoon): Enhances the filling with a zesty kick.
Vanilla Ice Cream (for serving): The perfect creamy complement to the warm crisp.

For the Topping

Almond Flour (1/2 cup): Creates a nutty, tender base for the topping.
Brown Sugar (1/2 cup): Adds caramel-like sweetness.
Whole Rolled Oats (1/2 cup): Brings a hearty, crunchy texture.
Crushed Walnuts (1/2 cup): Adds rich, nutty crunch.
Cinnamon (1/2 teaspoon): Provides warm, cozy spice.
Sea Salt (1/4 teaspoon): Balances the sweetness.
Firm Coconut Oil or Butter (1/4 cup): Creates a crumbly, rich topping.

Substitutions and Variations

Rhubarb: Use frozen rhubarb (thawed and drained) or mix with 1 cup strawberries or apples for a sweeter filling.
Sugar: Swap with cane sugar, coconut sugar, or maple syrup (reduce to 3 tablespoons for syrup).
Cornstarch: Replace with arrowroot powder or tapioca starch for thickening.
Almond Flour: Use all-purpose flour or gluten-free flour for a nut-free or gluten-free option.
Walnuts: Substitute with pecans, almonds, or skip for a nut-free version.
Coconut Oil/Butter: Use vegan butter for dairy-free or stick with butter for classic flavor.
Ice Cream: Serve with whipped cream, coconut whipped cream, or Greek yogurt for a lighter option.

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Instructions

Step 1: Prep the Oven and Dish

Preheat your oven to 375°F (190°C).
Grease an 8×8-inch baking dish with butter or cooking spray.

Tip: A square or round oven-safe dish works well for even baking.

Step 2: Prepare the Rhubarb Filling

In a large bowl, toss 2 pounds trimmed and cut rhubarb with 1/4 cup sugar, 2 tablespoons cornstarch, 1 tablespoon fresh orange juice, and 1 teaspoon orange zest until evenly coated.
Spread the rhubarb mixture evenly in the prepared baking dish.

Tip: Cut rhubarb into uniform 1/2-inch pieces for consistent cooking, and remove tough strings with a paring knife.

Step 3: Make the Topping

In a medium bowl, mix 1/2 cup almond flour, 1/2 cup brown sugar, 1/2 cup whole rolled oats, 1/2 cup crushed walnuts, 1/2 teaspoon cinnamon, and 1/4 teaspoon sea salt.
Using your hands, work in 1/4 cup firm coconut oil (or butter) until the mixture is crumbly. If too dry, add water 1/4 teaspoon at a time until it holds together when pinched.

Tip: Keep the coconut oil or butter cold to create a crumbly texture—avoid overmixing into a dough.

Step 4: Assemble and Bake

Sprinkle the topping evenly over the rhubarb filling.
Bake for 25–30 minutes, until the topping is golden brown and the rhubarb is soft and bubbling.
Remove from the oven and let cool for 5 minutes.

Tip: Check at 25 minutes—if the topping browns too quickly, cover with foil for the remaining time.

Step 5: Serve

Serve warm with a scoop of vanilla ice cream on each portion.
Enjoy the tangy, sweet, and crunchy goodness!

Tip: Add a drizzle of honey or a sprinkle of orange zest for an extra-special touch.