Gluten Free Rhubarb Crisp with Cardamom and Vanilla ~ I would rather not sound bossy yet you simply need to make this rhubarb fresh in any event once this spring, it’s too great to even consider passing up. Your award will be a delicious flavor and drop dead flawless shading that no one but rhubarb can give you.
Whenever you’ve made one clump for yourself you should seriously mull over making one for mother this current Mother’s Day, and afterward you will absolutely need to make it each time you’re approached to carry something to a potluck this spring, it’s the sort of formula that simply makes you look great 🙂
In the event that you’ve generally been a little rhubarb-phobic and wonder whether or not to cook with this stunning enduring, or been reluctant to prepare with rhubarb alone, I trust I can persuade you to check it out. Indeed it’s in fact a vegetable, indeed, it would seem that red celery, and indeed, it’s broadly tart, however omg, cook it with a bit of sugar and rhubarb is awesome stunning. Furthermore, similar to I generally say, when you have a fixing that is just accessible for a brief timeframe every year, the result is such a ton more prominent than it is with stuff you can generally discover at the supermarket.
Rhubarb fresh is the main thing I make with the season’s first rhubarb. I love it since it grandstands all that is extraordinary about this magnificent veggie otherwise known as leafy foods requires only minutes to put together.
The following time you see new rhubarb, get it and make it the star of your formula. A great many people blend it up with strawberries, and I get that, I’ve done it without anyone’s help in my STRAWBERRY RHUBARB COBBLER, however on the off chance that you haven’t attempted rhubarb without help from anyone else, you definitely should. The kind of berries restrains what is so exceptional about rhubarb. Sugar makes an ideal showing of improving rhubarb, so ditch the strawberries, in any event for this formula.
- 1 and 1/2 pounds rhubarb trimmed and rinsed
- 4 Tbsp granulated sugar
- 1 Tbsp cornstarch
- 1 vanilla bean
- juice of 1/2 lemon
- 1/2 cup light brown sugar not packed
- 1/2 cup oat flour you can use almond or regular flour as well, or a good gluten free baking mix
- pinch of salt
- 1/2 tsp cardamom sub cinnamon if you like
- 5 Tbsp cold unsalted butter cut in pieces
- 1/3 cup walnuts or pecans
- Preheat oven to 350F
- Slice the rhubarb into small slices and add them to a bowl. If your rhubarb is very stringy, remove the tough outer fibers before slicing.
- Toss the rhubarb with the lemon juice, sugar, and cornstarch and then scrape the seeds of the vanilla bean in, too. Stir to combine, then cover and set aside to allow the juices to start to flow.
- Make the crisp topping by putting all the ingredients in a food processor and pulsing until the mixture is crumbly.
- Put the rhubarb in the bottom of a medium size oval gratin dish (mine is 8×10) or a 9×9 square baking dish. Top liberally with the crisp topping ~ you might not need all the topping if using a square pan. Bake for about 35-40 minutes, or until the rhubarb is bubbling and the topping is golden.
- Dig in right away, with some vanilla ice cream or whipped cream if you like.
- notes and variations
- Despite what I recommend above, you can absolutely mix strawberries with your rhubarb if you like. Raspberries or peaches also work.
- Swap out the cardamom for cinnamon.
- It’s no problem to omit the nuts, but you might add some rolled oats for texture.
- If your rhubarb is not super red, don’t worry, the flavor will be the same, and as long as there is some pink you will get a subtle but pretty color to your crisp.