Strawberry and rhubarb are a great combination, but sometimes, the rhubarb should be given its due without being overshadowed by other flavors. This simple vegan and gluten-free rhubarb crisp is the answer. This crisp highlights the bright, tangy flavor of rhubarb and enhances it with an oat-almond topping.
This easy-to-make dessert is perfect for the spring and summer. It’s made in one bowl using only eight ingredients. Let’s get crispy!
Simple Rhubarb Filling is made with only four ingredients. Fresh or Frozen Rhubarb is the star. The cane sugar adds a sweet and neutral flavor. Cornstarch thickens and absorbs juices. Sea salt gives it flavor.
To make the oat and almond topping, we mix rolled oats with almond flour, gluten-free flour blend, or all-purpose flour if you are not GF, cane sugar, salt, coconut oil, or vegan butter. We don’t want the rhubarb to be overpowered by strong flavors.
Ingredients
Filling
Six cups chopped fresh rhubarb. (If using frozen rhubarb, rinse in cold water and place it in a colander).
Cane sugar (organic is best): 1/3 cup
3 Tbsp of cornstarch
1/8 tsp of sea salt
TOPPING
1 cup rolled oatmeal (as gluten-free as required)
1 cup Almond flour
We used our DIY Blend // Mb, but other brands will work too. // or all-purpose if it’s not gluten-free)
Cane sugar (organic or vegan): 2 tbsp
1/8 tsp of sea salt
1/4 cup coconut oil (use refined coconut oils to avoid coconut flavor).
Instructions
Preheat your oven to 350 degrees F.
Add the chopped rhubarb, sugar, cornstarch, and salt to a large bowl. Stir to coat. Put the rhubarb mix into an 8×8-inch baking dish.
Add the almond flour, cane sugar, and sea salt to the empty bowl. Stir well to combine. Pour the vegan butter or coconut oil on top of the ingredients and mix with a fork. When you squeeze the mixture between your palms, it should stay together. Add more oats, almond flour, or water if the mixture is too wet. If it is too dry, you can add more coconut oil. Place the crumble over the rhubarb.
For fresh rhubarb, bake for an hour to one hour and ten minutes (or for frozen rhubarb, bake for one hour and thirty minutes) until the top turns golden brown and the filling bubbles. (If the top starts to brown too fast, cover it loosely with foil.) Continue baking if the center doesn’t bubble at this stage. Check it every five minutes. Allow to cool for at least 30 minutes or more if you want the juices to thicken. It is best served at room temp with (optional) Vanilla Ice Cream. Store at room temperature, loosely covered for 3-4 days. Enjoy within two days.
You can freeze the crisp in its baking dish. To reheat the crisp, cover it with foil and heat at 350 F until heated through.
