Rhubarb Crisp with Cardamom and Vanilla
User Reviews
3.5
Rhubarb Crisp with Cardamom and Vanilla
Description
This crisp features sliced rhubarb combined with lemon juice, sugar, cornstarch, and scraped vanilla bean seeds to create a firm yet juicy fruit base. Rhubarb’s natural tartness is softened with sugar and brought out by lemon and vanilla.
The topping blends light brown sugar, oat flour, cardamom, a pinch of salt, cold butter, and walnuts pulsed until crumbly. Cardamom's warming spice and nuts add aroma and texture, while the butter creates a golden, crisp crust after baking. The dish is baked until bubbling and golden, offering a contrast between the soft rhubarb filling and crunchy topping.
Rhubarb Crisp is served warm, often with whipped cream or vanilla ice cream to complement the tartness and spice. It can be adapted by mixing in strawberries or substituting spices. Omitting nuts is possible, adding rolled oats for texture.
The color of rhubarb varies; less red stalks yield the same flavor with a subtler hue. Using fresh vanilla beans provides a distinctive flavor but can be substituted with vanilla extract in a pinch.
Ingredients
- 1 rhubarb trimmed and rinsed, 1/2 pounds
- 4 Tbsp granulated sugar
- 1 Tbsp cornstarch
- 1 vanilla bean
- lemon juice of half
crisp topping
- 1/2 cup light brown sugar not packed
- 1/2 cup oat flour you can use almond or regular flour as well, or a good gluten free baking mix
- pinch salt
- 1/2 tsp cardamom sub cinnamon if you like
- 5 Tbsp butter cut in pieces, cold unsalted
- 1/3 cup walnuts or pecans
Instructions
- Preheat oven to 350F
- Slice the rhubarb into small slices and add them to a bowl. If your rhubarb is very stringy, remove the tough outer fibers before slicing.
- Toss the rhubarb with the lemon juice, sugar, and cornstarch and then scrape the seeds of the vanilla bean in, too. Stir to combine, then cover and set aside to allow the juices to start to flow.
- Make the crisp topping by putting all the ingredients in a food processor and pulsing until the mixture is crumbly.
- Put the rhubarb in the bottom of a medium size oval gratin dish (mine is 8x10) or a 9x9 square baking dish. Top liberally with the crisp topping ~ you might not need all the topping if using a square pan. Bake for about 35-40 minutes, or until the rhubarb is bubbling and the topping is golden.
- Dig in right away, with some vanilla ice cream or whipped cream if you like.
Notes
- Strawberries, raspberries, or peaches can be added with rhubarb for varied flavors.
- Cardamom can be swapped for cinnamon according to preference.
- If nuts are omitted, consider adding rolled oats to maintain texture.
- Rhubarb stalk color does not affect taste; less red stalks still provide good flavor and a mild color.
User Reviews
Overall Rating
3.5
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