This past weekend we had a group of family and friends in town for our engagement party on Saturday night. On Friday, we had all the travelers plus a group of locals over to grill out at our apartment. We figured relaxing and having a few drinks at our place was easier and more laid-back than trying to get a large group into a restaurant. Much easier to socialize with everyone too.
Numero Uno and I stopped at Whole Foods to pick up the usual suspects – hamburgers, hot dogs, organic chicken sausage, corn on the cob, avocados (for homemade guac) and asparagus. As we were checking out, I began thinking that we needed a dessert to make it a little more “special”. Something nice to end the night with. As we were walking out the door, I noticed bunches of rhubarb in the produce section and a recipe for gluten-free berry rhubarb crisp I had just seen on Spontaneous Tomato sprang to mind.
I ran back inside, picked up a few pounds of the bright pink celery-like stalks and a pint of vanilla ice cream. As soon as I got home, I pulled up the recipe. In the post, another recipe for rhubarb-only crisp by Mark Bittman is referenced. I ended up making a mashup of the two, since one of our guests is allergic to strawberries and is going gluten-free for 90 days. I already had almond flour on hand, so this was a no-brainer.
- 3-4 pounds rhubarb (leaves trimmed – they’re poisonous!)
- 2 tablespoons fresh lemon juice
- 1/3 cup sugar
- 6 tablespoons cold butter, cut into small cubes
- 2/3 cup brown sugar
- 1/2 cup almond meal/flour
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 cup oats (gluten free)
- 1/2 cup pecans roughly, chopped
Preheat oven to 375 degrees and grease a 9″x13″ baking dish. Break the ends off of the rhubarb and remove any tough strings that peel away. Chop into 1″ pieces and toss with lemon juice and sugar. Pour rhubarb mixture into baking dish.
In a food processor (I used my hands), combine the butter, brown sugar, almond flour, cinnamon, and salt until the butter is pea-sized and evenly combined. Add the oats and pecans and toss until everything is mixed together. Crumble the topping evenly over the rhubarb in the baking dish.
Bake for 45-50 minutes in the top third of the oven, until top is crispy and golden brown. Let cool for 10-15 minutes and serve with vanilla ice cream.
This recipe came together in a matter of minutes. The rhubarb and ice cream were the only ingredients I didn’t already have on hand. As I was cutting the rhubarb, though, I was a little worried that I hadn’t removed enough “stringy parts” and that the end product would be tough. Not the case at all. This recipe couldn’t have been easier. The rhubarb really cooks down and softens so that the end product is tender, sweet, and tart. The almond meal crisp on top was crunchy and delicious. The gluten-free critic was won over and went back for seconds!
This crisp was a perfect way to end the barbeque and left everyone’s sweet tooths (teeth?) satisfied. Rhubarb is perfectly in season right now, so grab some up while you still can!