Description
This Rhubarb Crisp is a delightful spring dessert that showcases the tart, jammy flavor of fresh rhubarb topped with a crunchy, buttery oat crumble. Perfectly balanced with a hint of citrus from orange juice and zest, this easy-to-make crisp is best served warm with a scoop of vanilla ice cream, offering a wonderful contrast of sweet and tangy flavors.
Ingredients
Rhubarb Filling
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Topping
- ½ cup almond flour
- ½ cup brown sugar
- ½ cup whole rolled oats
- ½ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil, or butter
For Serving
- Vanilla ice cream
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 375°F (190°C). Grease an 8x8-inch ceramic baking dish thoroughly to prevent sticking and ensure easy serving.
- Prepare the Rhubarb Filling: In a large mixing bowl, combine the chopped rhubarb, sugar, cornstarch, fresh orange juice, and orange zest. Toss everything together until the rhubarb is evenly coated. Spread this mixture evenly into the prepared baking dish to form the base layer of the crisp.
- Make the Topping: In a medium bowl, combine the almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt. Using your hands, work the firm coconut oil (or butter) into the dry ingredients until the mixture resembles coarse crumbs. If the topping is too dry and does not hold together when pinched, add water one quarter teaspoon at a time until the desired consistency is reached.
- Assemble and Bake: Evenly sprinkle the crumbly topping over the rhubarb layer. Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the topping is a golden brown and the rhubarb mixture is soft and bubbling.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for about 5 minutes. Serve warm with a generous scoop of vanilla ice cream for the perfect complement to the tart and sweet flavors.
Notes
- Remove tough strings from rhubarb stalks before chopping for a better texture.
- Firm coconut oil can be substituted with butter for a richer flavor.
- If topping is too crumbly or dry, add water gradually to bind the mixture.
- This crisp is best served warm and can be stored covered in the refrigerator for up to 3 days.
- Feel free to substitute walnuts with pecans or almonds based on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American