Gluten Free Rhubarb Crisp with Cardamom and Vanilla Recipe

Gluten Free Rhubarb Crisp with Cardamom and Vanilla Recipe: There is no way you can avoid making this gluten-free rhubarb crisp with cardamom and vanilla. I am sorry to sound authoritative, but you absolutely must make this rhubarb crisp at least once this spring. It is simply too delicious to pass up. Your reward will be a flavor that will make your mouth wet and a color that is just stunning, both of which can only be provided by rhubarb.

Table of Contents

Gluten Free Rhubarb Crisp with Cardamom and Vanilla Recipe

rhubarb crisp just out of the oven, with a large spoon

INGREDIENTS

  • 1 and 1/2 pounds rhubarbtrimmed and rinsed
  • 4 Tbsp granulated sugar
  • 1 Tbsp cornstarch
  • 1 vanilla bean
  • juice of 1/2 lemon

CRISP TOPPING

  • 1/2 cup light brown sugarnot packed
  • 1/2 cup oat flouryou can use almond or regular flour as well, or a good gluten free baking mix
  • pinch of salt
  • 1/2 tsp cardamomsub cinnamon if you like
  • 5 Tbsp cold unsalted buttercut in pieces
  • 1/3 cup walnutsor pecans

Sliced rhubarb macerating for rhubarb crisp

INSTRUCTIONS

  • Preheat the oven to 350 degrees Fahrenheit.
  • A bowl should be filled with the rhubarb that has been sliced into small pieces. Before you slice your rhubarb, you should remove the stiff exterior fibers if it has a really stringy texture.
  • After tossing the rhubarb with the lemon juice, sugar, and cornstarch, scrape the seeds of the vanilla bean into the mixture as well. After giving it a stir to incorporate everything, cover it and put it aside so that the juices can begin to flow.
  • The crisp topping can be made by placing all of the ingredients in a food processor and pulsing the mixture until it reaches a consistent consistency.
  • A medium-sized oval gratin dish (mine is 8×10) or a square baking dish measuring 9×9 inches should be used to place the rhubarb in the bottom of the dish. The crisp topping should be generously applied on top; however, if you are using a square pan, you might not use all of the topping. For around thirty-five to forty minutes, bake the rhubarb until it begins to bubble and the topping becomes brown.
  • Start eating it right away, and if you want, you can serve it with some vanilla ice cream or whipped cream.

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