Gluten Free Rhubarb Crisp with Cardamom and Vanilla ~ I hate to sound bossy but you just have to make this rhubarb crisp at least once this spring, it's too good to miss out on. Your reward will be a mouthwatering flavor and drop dead gorgeous color that only rhubarb can give you.
1/2cupoat flouryou can use almond or regular flour as well, or a good gluten free baking mix
1/2tspcardamomsub cinnamon if you like
5Tbspcold unsalted buttercut in pieces
Preheat oven to 350F
Slice the rhubarb into small slices and add them to a bowl. If your rhubarb is very stringy, remove the tough outer fibers before slicing.
Toss the rhubarb with the lemon juice, sugar, and cornstarch and then scrape the seeds of the vanilla bean in, too. Stir to combine, then cover and set aside to allow the juices to start to flow.
Make the crisp topping by putting all the ingredients in a food processor and pulsing until the mixture is crumbly.
Put the rhubarb in the bottom of a medium size oval gratin dish (mine is 8x10) or a 9x9 square baking dish. Top liberally with the crisp topping ~ you might not need all the topping if using a square pan. Bake for about 35-40 minutes, or until the rhubarb is bubbling and the topping is golden.
Dig in right away, with some vanilla ice cream or whipped cream if you like.
Despite what I recommend above, you can absolutely mix strawberries with your rhubarb if you like. Raspberries or peaches also work.
Swap out the cardamom for cinnamon.
It's no problem to omit the nuts, but you might add some rolled oats for texture.
If your rhubarb is not super red, don't worry, the flavor will be the same, and as long as there is some pink you will get a subtle but pretty color to your crisp.
https://theviewfromgreatisland.com/rhubarb-crisp-with-cardamom-and-vanilla/ April 13, 2018