Rhubarb Crisp Recipe

Rhubarb Crisp is a delightful dessert that perfectly balances the tartness of fresh rhubarb with a sweet, crumbly topping. It’s a classic, comfort food-style dessert that is easy to prepare and delicious to serve at any occasion. The crisp features the vibrant tang of rhubarb, combined with a sweet orange-infused filling, and topped with a rich, nutty, and crunchy topping made from almond flour, oats, and walnuts. It’s a perfect way to celebrate the season’s rhubarb harvest and is a great addition to any dessert table. Paired with a scoop of vanilla ice cream, this Rhubarb Crisp is sure to satisfy anyone’s sweet tooth.

This recipe is simple yet full of flavor, providing an excellent balance of textures and tastes. Whether you’re new to rhubarb or a long-time fan, this crisp will likely become a go-to treat in your dessert repertoire. Plus, the topping can be made ahead, and the rhubarb filling is quick to prepare, making it a great choice for any busy weeknight or a festive gathering.

Why You’ll Love This Recipe

1. Perfect Balance of Tart and Sweet

The rhubarb offers a perfect tartness that contrasts beautifully with the sweetness of the topping, resulting in a well-balanced dessert that’s never too overpowering.

2. Easy to Prepare

This recipe is simple and doesn’t require any complicated steps. With just a few ingredients, you’ll have a delicious dessert ready in no time.

3. Naturally Gluten-Free

With the use of almond flour in the topping, this Rhubarb Crisp is naturally gluten-free, making it suitable for those with dietary restrictions or anyone looking for a lighter alternative.

4. Versatile

Serve it with vanilla ice cream, whipped cream, or even a dollop of yogurt. You can easily adjust the toppings to suit your preferences.

5. Perfect for Any Occasion

Whether it’s a weeknight dessert or a special holiday treat, this Rhubarb Crisp is easy to make and perfect for any gathering, adding a fresh and vibrant twist to your dessert table.

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Ingredients

For the Rhubarb Filling:

• Rhubarb (trimmed, tough strings removed, and cut into ½-inch pieces)
• Sugar
• Cornstarch
• Fresh orange juice
• Orange zest
• Vanilla ice cream (for serving)

For the Topping:

• Almond flour
• Brown sugar
• Whole rolled oats
• Crushed walnuts
• Cinnamon
• Sea salt
• Firm coconut oil or butter

Variations

Add Other Fruits

Mix in strawberries, blueberries, or apples with the rhubarb for a different flavor profile and a variety of textures in the filling.

Make it Dairy-Free

Use coconut oil for the topping and serve with dairy-free ice cream or whipped coconut cream for a completely dairy-free dessert.

Spice it Up

For extra flavor, add a pinch of nutmeg or ginger to the topping, or use ground ginger in the filling for a warm, spicy twist.

Swap the Almond Flour

If you’re not fond of almond flour, you can substitute it with a gluten-free all-purpose flour or oat flour for a similar texture.

Nut-Free Option

If you have nut allergies, simply omit the walnuts and replace them with additional oats or seeds for crunch.

How to Make the Recipe

Step 1: Prepare the Rhubarb

Preheat the oven to 350°F (175°C). Trim the rhubarb, removing any tough strings, and cut it into ½-inch pieces. Place the rhubarb in a large mixing bowl.

Step 2: Make the Filling

In a small bowl, combine the sugar, cornstarch, orange juice, and orange zest. Stir to combine. Pour the mixture over the rhubarb and toss until the rhubarb is evenly coated. Transfer the rhubarb filling to a greased 9×9-inch baking dish.

Step 3: Prepare the Topping

In another bowl, combine the almond flour, brown sugar, oats, crushed walnuts, cinnamon, and sea salt. Add the coconut oil (or butter) in small pieces and use a fork or your hands to mix it in until the mixture resembles coarse crumbs.

Step 4: Assemble the Crisp

Spread the topping evenly over the rhubarb mixture in the baking dish, covering it completely.

Step 5: Bake

Bake the crisp in the preheated oven for 45-50 minutes or until the topping is golden brown and the rhubarb filling is bubbling. If the topping begins to brown too quickly, cover it loosely with aluminum foil and continue baking until done.

Step 6: Serve

Allow the crisp to cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or your favorite topping.

Tips for Making the Recipe

• Use Fresh Rhubarb: Fresh rhubarb gives the best flavor, but you can use frozen rhubarb if fresh is not available. Just make sure to thaw and drain the frozen rhubarb before using it.
• Make Ahead: Prepare the rhubarb filling and topping separately, and store them in the refrigerator for up to a day before baking.
• Check for Doneness: The crisp is done when the topping is golden brown and the rhubarb is bubbling at the edges.
• Avoid Over-Sweetening: Rhubarb is naturally tart, so be sure not to add too much sugar. The topping will provide sweetness, so balance is key.
• Customizable Topping: Feel free to adjust the nuts or oats in the topping. Use your favorite nuts or even seeds if you prefer a nut-free version.

How to Serve

Rhubarb Crisp is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a drizzle of caramel sauce for extra sweetness. It’s great on its own or as a side dish to other desserts.

Make Ahead and Storage

Storing Leftovers

Store leftover Rhubarb Crisp in an airtight container in the refrigerator for up to 3-4 days. The crisp is best enjoyed within a few days for the freshest taste.

Freezing

You can freeze the unbaked crisp for up to 3 months. To freeze, assemble the filling and topping in the baking dish, cover tightly with plastic wrap, and then foil. When ready to bake, remove from the freezer, let it thaw slightly, and then bake as directed.

Reheating

To reheat, simply place the crisp in a 350°F (175°C) oven for about 10-15 minutes until heated through and the topping is crisp again.

FAQs

1. Can I use frozen rhubarb?

Yes, you can use frozen rhubarb, but be sure to thaw and drain it before using it in the recipe to avoid excess moisture.

2. Can I make Rhubarb Crisp without oats?

Yes, you can omit the oats and substitute with additional almond flour or crushed graham crackers for a different texture.

3. Can I add other fruits to the rhubarb filling?

Absolutely! Strawberries, apples, or raspberries make great additions to the rhubarb filling.

4. How do I know when the Rhubarb Crisp is done?

The topping should be golden brown, and the rhubarb filling should be bubbling around the edges when it’s ready.

5. Can I use regular flour instead of almond flour?

Yes, you can substitute regular all-purpose flour for almond flour, but it will change the texture of the topping.

6. How do I make this recipe dairy-free?

Use coconut oil for the topping and serve with dairy-free ice cream or coconut whipped cream to make it dairy-free.

7. Can I make the topping ahead of time?

Yes, you can make the topping ahead of time and store it in the refrigerator until you’re ready to assemble and bake the crisp.

8. Can I use honey instead of brown sugar?

Yes, you can substitute honey for brown sugar, but it may affect the texture slightly. Reduce the amount of liquid in the recipe to balance it out.

9. How long will the Rhubarb Crisp last in the refrigerator?

Leftover Rhubarb Crisp will last up to 3-4 days in the refrigerator when stored properly.

10. Can I make Rhubarb Crisp gluten-free?

Yes, this recipe is naturally gluten-free due to the use of almond flour and oats. Just be sure to use certified gluten-free oats.

Conclusion

Rhubarb Crisp is the perfect combination of tart rhubarb and a sweet, crumbly topping. It’s an easy and customizable dessert that’s perfect for any occasion. With a few simple ingredients and a little time in the oven, you’ll have a comforting and delicious treat that everyone will love. Whether served warm with ice cream or as a standalone dessert, this Rhubarb Crisp is a must-try for any rhubarb fan!

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