17 Jul
2023
Recipe of the Month for July
Rhubarb Crisp
Ingredients
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
- ¼ cup cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- Vanilla ice cream, for serving
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
Instructions
- Preheat the oven to 400°F and grease an 8×8-inch baking dish.
- In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest.
- Spread evenly in the prepared baking dish.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt.
- Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, add water, ¼ teaspoon at a time, until the mixture starts to hold together when pinched.
- Sprinkle the topping evenly over the rhubarb and bake for 15 to 25 minutes, or until the topping is golden brown and the rhubarb is soft.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
www.loveandlemons.com/rhubarb-crisp/#wprm-recipe-container-70483
