Description
This Rhubarb Crisp recipe features tart rhubarb pieces baked under a crunchy, nutty topping made from almond flour, rolled oats, walnuts, and warm cinnamon. The addition of orange juice and zest enhances the tangy fruit base, while the crisp topping delivers a satisfying texture contrast. Served warm with vanilla ice cream, this dessert is a delightful balance of sweet and tart, perfect for spring and summer.
Ingredients
Scale
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
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish to prepare for baking.
- Prepare the rhubarb filling: In a bowl, combine the chopped rhubarb, sugar, cornstarch, fresh orange juice, and orange zest. Mix gently to coat the rhubarb evenly, which will help thicken the filling as it bakes.
- Make the topping: In a medium bowl, stir together the almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt. Use your hands to incorporate the firm coconut oil or butter until the mixture becomes crumbly. If the topping is too dry, add water in ¼ teaspoon increments until the mixture holds together when pinched.
- Assemble the crisp: Spread the rhubarb filling evenly in the prepared baking dish. Evenly sprinkle the topping mixture over the rhubarb to cover it completely.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb filling is soft and bubbling.
- Cool and serve: Remove the crisp from the oven and let it cool for about 5 minutes. Serve warm, ideally with a scoop of vanilla ice cream for a creamy contrast.
Notes
- For a nut-free version, substitute crushed walnuts with more oats or seeds of your choice.
- You can adjust the sugar amount depending on the tartness of the rhubarb and your taste preference.
- If you prefer a dairy option, use butter in place of coconut oil.
- Make sure to remove tough strings from the rhubarb to avoid chewy texture in the filling.
- This crisp can be stored in the refrigerator for up to 3 days and reheated before serving.
