Description
This Rhubarb Crisp recipe combines tart rhubarb with a crunchy, nutty topping made from almond flour, oats, and walnuts, finished with warm cinnamon and orange zest for a refreshing twist. Baked to golden perfection, it’s a delightful dessert that’s perfect for spring or summer, served best warm with a scoop of vanilla ice cream.
Ingredients
Scale
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: Set 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 rhubarb pieces, sugar, cornstarch, fresh orange juice, and orange zest. Toss gently to coat the rhubarb evenly and set aside.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt. Using your hands, work the firm coconut oil or butter into the mixture until it forms coarse crumbs. If the mixture is too dry, gradually add water ¼ teaspoon at a time until it holds together when pinched.
- Assemble the crisp: Spread the rhubarb filling evenly into the greased baking dish. Sprinkle the prepared topping uniformly over the rhubarb.
- Bake the crisp: 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 an extra indulgence.
Notes
- Make sure to remove the tough strings from rhubarb stalks to avoid any chewy texture.
- If coconut oil is not available, butter is a perfect substitute for a rich flavor.
- You can adjust sugar according to rhubarb’s tartness and personal preference.
- The topping should be crumbly but able to hold together slightly when pinched to ensure a nice texture.
- Leftovers can be refrigerated for up to 3 days and enjoyed warm or cold.
