4.8 from 5 votes

Vegan & Gluten Free Rhubarb Crisp

This vegan & gluten free rhubarb crisp recipe combines tangy rhubarb laced with vanilla and lemon with a crisp, cardamom-scented topping studded with oats and almonds.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 6 servings
Author: The Bojon Gourmet

Ingredients

Rhubarb:

  • 5 cups (600 g) rhubarb, leaves trimmed away, cut into 1-inch pieces on the diagonal
  • zest and juice of ½ large lemon (preferably Meyer)
  • 1/2 cup (100 g) organic granulated sugar
  • 2 tablespoons (15 g) cornstarch or tapioca flour
  • 1 teaspoon vanilla paste or extract

Topping:

  • 1/2 cup (55 g) almond flour
  • 1/2 cup (50 g) GF old-fashioned rolled oats
  • 1/2 cup (55 g) sliced almonds
  • ¼ cup (25 g) oat flour
  • 1 ½ tablespoons (11 g) tapioca flour
  • 1/2 cup (110 g) packed organic light brown sugar
  • ½ teaspoon ground cardamom
  • ¼ - ½ teaspoon fine sea salt (I like my streusel salty with ½ teaspoon, but use the smaller amount if you prefer!)
  • 5 tablespoons (70 g) unsalted dairy or vegan butter (such as Miyoko’s), melted
  • Dairy or non-dairy vanilla ice cream, for serving
  • Dried rose petals for decoration (optional)

Instructions

  • Position a rack in the center of the oven and preheat to 350ºF.
  • In a large bowl, toss the rhubarb with the lemon zest and juice, sugar, cornstarch, and vanilla. Scrape the mixture into a 9- or 10-inch round baking dish, pie plate, or ovenproof skillet. Place the baking dish on a rimmed baking sheet to catch any drips, and bake until the rhubarb starts to bubble, 25-30 minutes. Gently stir the rhubarb to redistribute.
  • To make the topping, combine the almond flour, oats, almonds, oat flour, tapioca flour, brown sugar, cardamom, and salt in a medium bowl (you can reuse the rhubarb bowl if you scraped it clean enough). Stir in the melted butter until the mixture forms large clumps.
  • When the rhubarb has baked, sprinkle the topping over the fruit. Return to the oven and bake until deep golden and bubbling furiously, about 25-35 more minutes. Let cool for a few minutes or to room temperature. Scoop into bowls and serve with ice cream and a sprinkle of rose petals if you like.
  • The crisp is best when freshly baked, but leftovers keep, covered and chilled, for up to 3 days. Enjoy cold or warm.

Notes

Don’t skip the ice cream: that space where melty ice cream meets warm compote and buttery streusel is pure bliss.
If your rhubarb is on the less-pink side, you can boost the color by adding any of the following: ½ - 1 teaspoon beet or hibiscus powder, the juice from a blood orange, or a handful of strawberries or raspberries.
Nutritional values are based on one of six servings.

Nutrition

Calories: 428kcal | Carbohydrates: 57g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 191mg | Potassium: 457mg | Fiber: 6g | Sugar: 37g | Vitamin A: 7.9% | Vitamin C: 15.6% | Calcium: 16.5% | Iron: 9.6%
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