Rhubarb Crisp with Oat and Walnut Topping Recipe
This Rhubarb Crisp is a delightful spring dessert showcasing the tartness of rhubarb topped with a buttery oat and walnut crumble. With a perfect balance of sweet and tangy flavors enhanced by hints of orange, this crisp is best served warm with a scoop of vanilla ice cream. It’s an easy-to-make treat that captures the short rhubarb season beautifully.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Topping
- ½ cup almond flour
- ½ cup brown sugar
- ½ cup whole rolled oats
- ½ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil, or butter
To Serve
- Vanilla ice cream
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch ceramic baking dish thoroughly to prevent sticking.
- Prepare the filling: In a large bowl, combine the rhubarb pieces with sugar, cornstarch, fresh orange juice, and orange zest. Toss everything well so the rhubarb is evenly coated. Spread this mixture evenly in the prepared baking dish.
- Make the topping: In a medium bowl, mix almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt. Use your hands to incorporate the firm coconut oil or butter into the dry ingredients, continuing until the mixture resembles coarse crumbs. If the topping feels too dry, add water a quarter teaspoon at a time until it holds together when pinched.
- Assemble and bake: Evenly sprinkle the crumbly topping over the rhubarb layer in the baking dish. Place the dish in the oven and bake for 25 to 30 minutes, or until the topping turns golden brown and the rhubarb is bubbling and tender.
- Serve: Remove the crisp from the oven and let it cool for 5 minutes. Serve warm topped with a scoop of vanilla ice cream for an irresistible combination of flavors.
Notes
- Ensure the rhubarb is fresh and trimmed well to avoid tough strings.
- If you prefer a less crunchy topping, reduce the crushed walnuts slightly.
- The cornstarch helps thicken the rhubarb juices while baking; do not skip it for the ideal texture.
- You can substitute butter for the coconut oil based on your preference or dietary needs.
- Serve the crisp warm to enjoy the contrast of hot rhubarb and cold vanilla ice cream.
