Rhubarb Crisp
User Reviews
4.9
Rhubarb Crisp
Description
The Rhubarb Crisp recipe features fresh rhubarb that is cut into uniform pieces and mixed with sugar, cornstarch to thicken, and orange juice and zest for a citrus note. The topping blends almond flour, brown sugar, oats, crushed walnuts, cinnamon, and sea salt, bound with coconut oil to create a crunchy layer. Baking at 375°F for 25 to 30 minutes allows the rhubarb to soften and the topping to develop a golden crust with a mix of nutty and sweet flavors. Serving the warm crisp with vanilla ice cream adds a creamy contrast to the tart fruit and crunchy topping.
The texture contrast between the tender rhubarb filling and the crisp, nutty topping is the hallmark of this dish. The rolled oats and walnuts in the topping contribute chewiness and crunch, while the almond flour adds richness. The orange components enhance the fruitiness without overpowering the rhubarb's natural tartness. This crisp is suitable for a simple dessert or a comforting afternoon treat.
This recipe is straightforward, with an emphasis on fresh ingredients and a balanced topping that holds together without being overly sweet or greasy. The use of coconut oil as the fat component in the topping provides a subtle flavor and helps create a tender crumb.
Ingredients
- 2 pounds rhubarb trimmed, tough strings removed, and cut into ½-inch pieces
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon orange juice fresh
- 1 teaspoon orange zest
- vanilla ice cream for serving
Topping
- ½ cup almond flour
- ½ cup brown sugar
- ½ cup rolled oats whole
- ½ cup walnuts crushed
- ½ teaspoon cinnamon
- ¼ teaspoon salt sea salt
- ¼ cup coconut oil or butter, firm
Instructions
- Preheat the oven to 375°F and grease an 8x8-inch baking dish.
- In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, add water, ¼ teaspoon at a time, until the mixture starts to hold together when pinched.
- Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
User Reviews
Overall Rating
4.9
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