When picking the talks, either at the market or from your own plant, look for plump, as red as possible, large stalks with minimal bruises. Rhubarb grows usually from March to mid-June, although you might be able to find some all year long (can grow indoor). The color won't affect the taste much, although deep red stalks can be a little sweeter. The stalks can be all the way bright red or greener with some reddish areas. It has such a funny look with its long celery-like fibrous shape. Rhubarb is a vegetable (not a fruit!) that's in the same family as sorrel. Cornstarch: essential to transform the rhubarb into a delicious creamy texture while cooking and prevent the fruit filling from becoming too syrupy.Coconut oil: helps create clusters of oats after the crumble has cooled down for a bit.Vanilla extract: vanilla flavor combines so well with the rhubarb and maple flavor.You can substitute for agave, but do not use granulated sugar. Maple syrup: it gives a nice deep flavor to the fruit crisp.Walnuts: you can also use pecans or almonds.I use store-bought almond flour, which I think is better than using almond meal (homemade ground almond into a flour texture) for this recipe. Almond flour: using almond flour not only keeps this recipe gluten-free but also helps create mini clusters of crunchy oats.Make sure to look for a certified gluten-free oats if necessary. The quick cooking oats might give you a mushy final consistency. Rolled oats: choose the thick old-fashioned kind of oats so the crumble has some texture.It is also easily customizable depending of what you already have or looking for. Hope you enjoy this seasonal treat! Ingredients you'll need to make this vegan rhubarb crumbleĪgain, this is a simple recipe that only requires 7 pantry ingredients, plus the rhubarb. It also has that nice rustic look that makes the rhubarb really shine. Ok, I have to admit that I would dip the stalk in white sugar with every bite, but still, the tart & sour flavor must have been brutally ruining my taste buds.Ĭhildhood memory aside, this easy rhubarb crisp combines tart rhubarb with a hint of vanilla flavor and just enough sweetener to keep the tart level down, without masking the rhubarb unique delicious flavor. I actually remember growing up eating the rhubarb straight from the stalk, still raw. ![]() But although rhubarb is often combined with other fruits, I decided to make something else that's super simple and keeps the rhubarb as the center of the recipe.īecause as you know, rhubarb is so intense with tart flavor that it benefits from mixing up with other sweeter fruits. Last year, I had lots of fun making this barley breakfast bowl for the blog that's served with a quick strawberry-rhubarb compote. So, we have lots of rhubarb for such a short time. We have 2 large plants in our garden that come out super early, however, they just don't seem to stay plump and beautiful for very long. Easy to make, healthy and gluten-free.Įvery year when spring begins, I feel such in a rush of rhubarb-recipe-making-projects. You will enjoy its tangy rhubarb creamy base that's topped with a nutty oat crunchy topping. ![]() This vegan rhubarb crumble might be the best dessert recipe to make in the spring.
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