Rhubarb Recipe: Rhubarb Crisp (GF & Vegan)
Serves 620 mins prep60 mins cook
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.
0 servings
What you need
cup rhubarb
cup granulated sugar
tbsp cornstarch
tsp vanilla paste
cup almond flour
cup slivered almonds
tbsp tapioca flour
tsp ground cardamom
tsp fine sea salt
tbsp unsalted butter
Instructions
1 Position a rack in the center of the oven and preheat to 350ºF. 2 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. 3 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. 4 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. 5 The crisp is best when freshly baked, but leftovers keep, covered and chilled, for up to 3 days. Enjoy cold or warm.View original recipe