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.
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.