We’re fascinated by strawberry + rhubarb, however every now and then rhubarb merits to be within the highlight, unmasked via different flavors! Input this easy, vegan + gluten-free RHUBARB crisp. It showcases the tangy, vivid taste of rhubarb whilst improving it with a wonderfully candy oat-almond topping.
Made in 1 bowl with simply 8 components, it’s a low-effort dessert highest for spring and summer time. Let’s get crispy!
The easy rhubarb filling comes along with simply 4 components, with contemporary or frozen rhubarb being the celebrity of the display. 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 no longer GF), cane sugar, sea salt, and coconut oil or vegan butter. Not anything too sturdy in taste as a result of we don’t wish to cover the rhubarb!
We sell off it over the filling, bake, and what emerges is a golden brown crisp topping over a saucy, gentle, tart-sweet rhubarb filling. Swoon!
We are hoping you LOVE this rhubarb crisp! It’s:
& SO scrumptious!
It’s the very best spring and summertime dessert, particularly for rhubarb enthusiasts, feeding a crowd, or when you wish to have one thing tremendous simple and particular. Most sensible with a scoop of vanilla ice cream and oh my — you’ll be in love.
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Servings 8 (Servings)
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- 6 cups chopped rhubarb (if the usage of frozen, position in a colander and rinse in brief underneath chilly water)
- 2/3 cup cane sugar* (ensure that natural for vegan-friendly)
- 3 Tbsp cornstarch
- 1/8 tsp sea salt
- 1/2 cup rolled oats (ensure that 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 paintings smartly, too! // or all-purpose flour if no longer GF)
- 2 Tbsp cane sugar* (ensure that natural for vegan-friendly)
- 1/8 tsp sea salt
- 1/4 cup melted coconut oil or vegan butter (use delicate coconut oil to steer clear of a coconutty taste)
Preheat your oven to 350 levels F (176 C).
To a big blending bowl, upload chopped rhubarb, sugar, cornstarch, and sea salt. Stir to coat. Position the rhubarb aggregate into an 8×8-inch baking dish.
To the similar (now empty) blending bowl, upload 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 best of the dry components and stir with a fork to flippantly distribute it. The combination must stick in combination when squeezed between your fingers. If too wet, upload extra oats or almond flour. If too dry, upload extra coconut oil. Position the collapse on best of the rhubarb filling.
Bake for 1 hour to at least one hour 10 mins for contemporary rhubarb (or 1 hour half-hour for frozen), till the highest is golden brown and the filling is comfortable and effervescent (if the highest starts to brown too briefly, you’ll duvet, loosely, with foil). If the middle isn’t effervescent at this level, proceed baking, checking it each 5 mins. Let cool for a minimum of half-hour earlier than taking part in, or longer to let the juices thicken. Very best served at room temperature with a scoop of (non-compulsory) vanilla ice cream. Retailer loosely lined at room temperature for as much as 3-4 days. Very best loved throughout the first 2 days.
To freeze: You’ll be able to absolutely prepare dinner the crisp and freeze it in its baking dish. To reheat, duvet the crisp with foil and bake at 350 F (176 C) till warmed thru.
*We don’t counsel the usage of coconut sugar — the more potent taste and colour war an excessive amount of with the rhubarb.
*Vitamin knowledge is a coarse estimate calculated with out non-compulsory components.
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 Diet A: 15 IU Diet C: 7.3 mg Calcium: 91 mg Iron: 0.6 mg