We’re all for strawberry + rhubarb, however generally rhubarb deserves to be within the highlight, unmasked by different flavors! Enter this easy, vegan + gluten-free RHUBARB crisp. It showcases the tangy, vibrant taste of rhubarb whereas enhancing it with a wonderfully candy oat-almond topping.
Made in 1 bowl with simply 8 elements, it’s a low-effort dessert good for spring and summer time. Let’s get crispy!
The easy rhubarb filling comes along with simply 4 elements, with recent or frozen rhubarb being the star of the present. Cane sugar contributes its candy + impartial taste, cornstarch absorbs the juices and thickens, and sea salt provides taste.
For the oat-almond topping, we mix rolled oats, almond flour, gluten-free flour mix (or all-purpose if not GF), cane sugar, sea salt, and coconut oil or vegan butter. Nothing too robust in taste as a result of we don’t wish to cover the rhubarb!
We dump it over the filling, bake, and what emerges is a golden brown crisp topping over a saucy, tender, tart-sweet rhubarb filling. Swoon!
We hope you LOVE this rhubarb crisp! It’s:
Candy
Tangy
Brilliant
Contemporary
Buttery
& SO scrumptious!
It’s the right spring and summertime dessert, particularly for rhubarb lovers, feeding a crowd, or while you need one thing tremendous straightforward and particular. Prime with a scoop of vanilla ice cream and oh my — you’ll be in love.
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Servings 8 (Servings)
Forestall your display from going darkish
FILLING
- 6 cups chopped rhubarb (if utilizing frozen, place in a colander and rinse briefly underneath chilly water)
- 2/3 cup cane sugar* (guarantee natural for vegan-friendly)
- 3 Tbsp cornstarch
- 1/8 tsp sea salt
TOPPING
- 1/2 cup rolled oats (guarantee gluten-free as wanted)
- 1/4 cup almond flour (we favor Wellbee’s)
- 1/4 cup gluten-free flour mix (we used our DIY mix // MB or different manufacturers work properly, too! // or all-purpose flour if not GF)
- 2 Tbsp cane sugar* (guarantee natural for vegan-friendly)
- 1/8 tsp sea salt
- 1/4 cup melted coconut oil or vegan butter (use refined coconut oil to keep away from a coconutty taste)
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Preheat your oven to 350 levels F (176 C).
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To a big mixing bowl, add chopped rhubarb, sugar, cornstarch, and sea salt. Stir to coat. Place the rhubarb combination into an 8×8-inch baking dish.
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To the identical (now empty) mixing bowl, add the rolled oats, almond flour, gluten-free flour mix, cane sugar, and sea salt. Stir to mix. Pour the coconut oil or vegan butter on high of the dry elements and stir with a fork to evenly distribute it. The combination ought to stick collectively when squeezed between your arms. If too moist, add extra oats or almond flour. If too dry, add extra coconut oil. Place the crumble on high of the rhubarb filling.
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Bake for 1 hour to 1 hour 10 minutes for recent rhubarb (or 1 hour half-hour for frozen), till the highest is golden brown and the filling is gentle and effervescent (if the highest begins to brown too shortly, you’ll be able to cowl, loosely, with foil). If the middle isn’t effervescent at this level, proceed baking, checking it each 5 minutes. Let cool for at the very least half-hour earlier than having fun with, or longer to let the juices thicken. Finest served at room temperature with a scoop of (optionally available) vanilla ice cream. Retailer loosely lined at room temperature for as much as 3-4 days. Finest loved throughout the first 2 days.
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To freeze: You possibly can absolutely prepare dinner the crisp and freeze it in its baking dish. To reheat, cowl the crisp with foil and bake at 350 F (176 C) till warmed via.
*We don’t advocate utilizing coconut sugar — the stronger taste and colour battle an excessive amount of with the rhubarb.
*Diet data is a tough estimate calculated with out optionally available elements.
Serving: 1 serving Energy: 223 Carbohydrates: 34.6 g Protein: 2.5 g Fats: 9.1 g Saturated Fats: 5.9 g Polyunsaturated Fats: 0.8 g Monounsaturated Fats: 1.7 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 39 mg Potassium: 317 mg Fiber: 2.7 g Sugar: 21 g Vitamin A: 15 IU Vitamin C: 7.3 mg Calcium: 91 mg Iron: 0.6 mg