The perfect way to use a surplus of rhubarb! This rhubarb crisp recipe combines tangy rhubarb laced with vanilla and lemon with a salty-sweet streusel topping. Gluten-free and vegan options! If gluten isn't an issue, use all-purpose flour in place of the oat flour and tapioca flour.
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total: 1 hourhour20 minutesminutes
5cups(600 g) rhubarb, leaves trimmed away, cut into 1-inch pieces on the diagonal
zest and juice of ½ large lemon
1/2cup(100 g) organic granulated sugar
2tablespoons(15 g) cornstarch or tapioca flour
1teaspoonvanilla paste or extract
1/2cup(55 g) almond flour
1/2cup(50 g) GF old-fashioned rolled oats
1/2cup(55 g) sliced almonds
¼cup(25 g) oat flour
1 ½tablespoons(11 g) tapioca flour
1/2cup(110 g) packed organic light brown sugar
½teaspoonground cardamom (or cinnamon)
¼ - ½teaspoonfine sea salt (I like my streusel salty with ½ teaspoon, but use the smaller amount if you prefer!)
5tablespoons(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)
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.
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.