Description
This Rhubarb Crisp combines the tartness of fresh rhubarb with a sweet, crunchy almond flour topping. Baked to perfection, it’s a delightful dessert that pairs wonderfully with a scoop of vanilla ice cream.
Ingredients
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2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
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1/4 cup sugar
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2 tablespoons cornstarch
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1 tablespoon fresh orange juice
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1 teaspoon orange zest
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Vanilla ice cream, for serving
Topping
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1/2 cup almond flour
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1/2 cup brown sugar
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1/2 cup whole rolled oats
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1/2 cup crushed walnuts
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1/2 teaspoon cinnamon
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1/4 teaspoon sea salt
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1/4 cup firm coconut oil or butter
Instructions
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, combine the rhubarb pieces with the sugar, cornstarch, fresh orange juice, and orange zest. Stir well to coat the rhubarb evenly, then transfer it to a greased 9×13-inch baking dish.
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In a separate bowl, prepare the topping by mixing the almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt.
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Add the coconut oil (or butter) to the topping mixture and stir until it resembles coarse crumbs.
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Evenly sprinkle the topping over the rhubarb mixture in the baking dish.
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Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling.
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Let it cool for a few minutes before serving.
- Serve warm with a scoop of vanilla ice cream.
Notes
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For a lighter option, substitute the coconut oil with butter or a dairy-free butter substitute.
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You can add a handful of raspberries or strawberries to the rhubarb for an extra layer of flavor.
- If you like a sweeter topping, you can increase the brown sugar slightly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American