We all have dreams. We all have goals…aspirations…crazy thoughts of starting a food truck all about laminated pastry products…I may be going to a local hardware store to walk in some trailers to check them out. While inside, I will probably freak out and/or think my idea(s) are just ridiculous. I guess time will tell.
Until then, I will be a happy girl, and stroll around our awesome farmer’s market on Saturday…pretending to be carefree, not stressed about school and not worry about how caffeinated the iced coffee I got is. I managed to grab two bunches of rhubarb within the first 5 minutes. Win!! I love, love, love rhubarb. The smell reminds me of my grandma’s kitchen in the summer: a little sour, a little sweet. A hint of mystery-smell that to this day, I am not sure what it is. Could be the many science-worthy-experiment jars of pickled goods in her fridge…but we won’t go there.
So naturally, it was time for rhubarb…something. My boyfriend was talking about how much he loves rhubarb pie last week, so pie was high on the list (can’t say no after the Corona Blondies incident..). But, from my childhood, rhubarb alone was never found in a pie. It was always paired with something-usually strawberries (strawberry-rhubarb pie always happens after strawberry picking here). For me, rhubarb alone was always found in crisp-form (or crumble). The tangy rhubarb was tossed with sugar and I suspect some lemon and flour to help thicken, then covered with a sandy, oat-y, buttery crumble to help soak up the rhubarb juices. My grandma would dish it out with Schoeps vanilla ice cream, and we would be happy kids. And then she would have us go feed the chickens. We were living the good life…rhubarb crisp, ice cream and chickens.
This crisp is my version, and is adapted from Mark Bittman from the New York Times. It is, as any crisp or crumble should be, ridiculously simple. The topping is a bit heartier to help absorb the rhubarb juices as it bakes, and as any leftovers sit for a few days (I actually liked the crisp better once it sat for a few hours). There is simply no excuse to not make this, as it can be made vegan and/or gluten-free if needed. The topping can be prepared with a food processor or without a food processor (pretty sure my grandma never uses on for her crisps!). For me, the topping was a bit sticky, most likely due to the high temperature of my kitchen (~75F!), as well as the fact that I use a bit of liquid sweetener in my topping. I find that using all sugar makes the topping almost too crunchy with bits sugar crystals, and when using maple syrup, agave or honey, you can use half as much due to the increased concentration of fruit sugar (fructose), which is roughly twice as sweet as sucrose. But do take note, this crisp is not overly sweet! If you prefer it sweeter, bump up the sugar in the filling.
Serve with whipped cream, whipped coconut cream or ice cream. Everyone, rejoice! It is almost summer, feels like an armpit outside, and now you have crisp to enjoy for a few days (note: it is wonderful for breakfast!).
Rhubarb Crisp // plant-based, vegan option, gluten-free option, soy-free // Makes about 6 larger servings, or 8 smaller servings //
- 6 TB solid fat of choice, chilled (I used 3 T organic butter, 3 T organic virgin coconut oil); use coconut oil and/or Earth Balance for a vegan crisp
- 1/2 cup almond meal*
- 1/2 cup pecans, walnuts or soft nut*
- 1/2 cup flour (spelt, whole wheat pastry, oat flour or unbleached AP flour; use a gluten-free blend for gluten-free option)
- 3/4 cup rolled oats (use certified gluten free if needed)
- ¼ cup maple syrup, honey or agave
- 2 TB coconut sugar, sucanat or light brown sugar
- 1/4 tsp sea salt
- 1 tsp cinnamon
- Freshly grated nutmeg
*alternatively, you may use 1 whole cup pecans, walnuts or soft nut of choice; I used 1/2 cup almond meal simply because I was running low on pecans and walnuts.
- 5-6 cups (2 ½-3 lbs) rhubarb, trimmed, tough strings removed and cut into ~1” – 1 ½” pieces
- 1/4 cup maple syrup, honey or agave
- 2 TB coconut sugar, sucanat, brown sugar or organic cane sugar
- 1 TB fresh lemon juice (orange juice would work, too)
- zest of 1 small lemon (orange zest if using orange juice)
- 1 TB flour or tapioca starch (to help thicken, optional if you like a looser/juicier filling)
1. Preheat oven to 375F. In a 8”x8” or similar size dish, toss the rhubarb with all the filling ingredients.
2. For the topping:
If you have a food processor or choose to use one: pulse chilled fats with the flour, oats, sugar, salt, spices (and whole nuts if using) until medium-fine chunks of fat and nuts are formed.
No Food Processor: with a fork or pastry cutter, cut the chilled fats into the flour, oats, sugar, salt and spices. Chop the nuts by hand to medium-fine texture, and proceed with the recipe.
3. Stir in the almond meal (if using instead of nuts) and the maple syrup/honey/agave. Note: the mixture may become sticky-do not be alarmed. Simply carry on, or place the topping in the fridge to help firm to make crumbling easier.
3. Bake for 45-55 minutes until bubbling and brown. Allow to cool slightly before serving. Serve with whipped coconut cream, whipped cream or ice cream of choice. Great for breakfast when served over yogurt of choice. Keeps for 3-4 days, well covered and refrigerated. Re-warm in a 350F oven or in the microwave, if desired.
The rhubarb! I love the contrasting pink-and-green:
All washed and chopped:
Tossed and ready to be topped:
Crumble on the topping mix, and place on a baking tray, optionally lined with parchment for any spill-overs that may occur:
Bake at 375 for 45-50 minutes, watching carefully as the topping could burn quickly! I caught mine *just* as it was about to go south…
And the fun part-eating it! We enjoyed it with coconut whipped cream…but do what you like! I preferred the crisp after a few hours out of the oven. The topping got a bit moist, and everything thickened up just slightly. Awesome. Happy Monday…make some crisp. Everything is going to be alright!
And maybe seconds…because we can!