This Vegan Rhubarb Crisp recipe is a delightful way to enjoy the tangy flavor of rhubarb in a warm, comforting dessert. Simple to make, this crisp features a crunchy topping that pairs perfectly with the soft and tart rhubarb. It’s an irresistible treat for any gathering or just a cozy night at home.
Why You’ll Love This Recipe
You’ll love this Vegan Rhubarb Crisp because it’s not only delicious but also easy to prepare. It’s a fantastic option for families and beginner cooks looking for a sweet dessert. With precise measurements and straightforward steps, you can reliably create this dessert and impress your loved ones. The combination of crunchy oats, sweet sugar, and zesty lemon will have everyone asking for seconds!
Ingredients You’ll Need
Gather these simple ingredients to whip up your Vegan Rhubarb Crisp:
- 5 stalks rhubarb, cut into 1/2-inch pieces (about 1 1/2 pounds or 5 – 6 cups)
- 1 lemon (juice and zest)
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unbleached all-purpose flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 6 tablespoons vegan butter (cold, cut into 1/2-inch cubes)
- 1/2 cup rolled oats
- 1/2 cup pecans
Ingredient Notes, Variations & Simple Swaps
This recipe is versatile and can be adjusted to your preference. If you wish to change up the nuts, walnuts or almonds can be used instead of pecans. You can also swap the quinoa or nuts with a seed mix for a different texture. Feel free to experiment with spices like nutmeg or ginger for an extra layer of flavor.
Equipment Needed
- Baking dish or cast-iron skillet
- Mixing bowls
- Food processor
How to Make This Recipe
Step 1 – Prepare the Oven and Rhubarb
Preheat your oven to 375°F (190°C). In a large bowl, toss the cut rhubarb with sugar, lemon zest, lemon juice, cinnamon, and salt. Make sure each piece of rhubarb is well-coated. Lightly oil your baking dish or cast-iron skillet and spread the rhubarb mixture evenly in the bottom.
Step 2 – Make the Crisp Topping
In a food processor, combine the flour, sugar, cinnamon, and vegan butter. Pulse the mixture 4-5 times until it looks grainy and the butter is broken into smaller pieces. Add the rolled oats and chopped pecans, then pulse 3-4 more times until everything is well mixed but still chunky.
Step 3 – Assemble and Bake
Scatter the topping mixture evenly over the prepared rhubarb. Place a baking sheet on the lowest rack of the oven to catch any drips, then place the baking dish on the middle rack. Bake for about 50 minutes, or until the topping is golden brown and the rhubarb is bubbling. Once baked, let it cool for at least 15 minutes before serving.
Tips for Perfect Results
Starting off with a few handy tips can help you achieve the best results:
- Use fresh rhubarb for the best flavor.
- Don’t skip the lemon juice and zest—they add brightness!
- Make sure to let it cool for a bit before serving; it helps the topping set.
- Serve warm for the best taste and texture.
Flavor Variations
Feel free to customize your Vegan Rhubarb Crisp with these flavorful ideas:
- Add fresh or frozen berries like strawberries or blueberries for a fruity twist.
- Enhance the spice by including a touch of ground ginger.
- Sprinkle in some vanilla extract for added depth.
- Experiment with different nuts for varied crunchiness.
What to Serve With This Recipe
This Vegan Rhubarb Crisp makes a delightful dessert on its own but can be even better with a few extras:
- Serve with a scoop of non-dairy ice cream or whipped coconut cream.
- Pair with a dollop of yogurt for a tangy contrast.
- Enjoy with a warm cup of tea or coffee to enhance the cozy feeling.
Storage, Make-Ahead & Leftovers
Store any leftovers in the refrigerator in an airtight container for up to a week. For longer storage, you can freeze the crisp for up to four months. Just be sure to let it cool completely before wrapping it tightly. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
Vegan Rhubarb Crisp
Ingredients
For the Rhubarb Filling
- 5 stalks rhubarb, cut into 1/2-inch pieces (about 1 1/2 pounds or 5 – 6 cups)
- 1 whole lemon (juice and zest)
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For the Crisp Topping
- 1/2 cup unbleached all-purpose flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 6 tablespoons vegan butter (cold, cut into 1/2-inch cubes)
- 1/2 cup rolled oats
- 1/2 cup pecans
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the cut rhubarb with sugar, lemon zest, lemon juice, cinnamon, and salt until well-coated.
- Lightly oil your baking dish or cast-iron skillet and spread the rhubarb mixture evenly in the bottom.
Making the Crisp Topping
- In a food processor, combine the flour, sugar, cinnamon, and vegan butter. Pulse the mixture 4-5 times until it looks grainy.
- Add the rolled oats and chopped pecans, then pulse 3-4 more times until everything is well mixed but still chunky.
Assembling and Baking
- Scatter the topping mixture evenly over the prepared rhubarb.
- Place a baking sheet on the lowest rack of the oven to catch any drips, and place the baking dish on the middle rack.
- Bake for about 50 minutes, or until the topping is golden brown and the rhubarb is bubbling.
- Let it cool for at least 15 minutes before serving.
Notes
Frequently Asked Questions About This Recipe
Can I use frozen rhubarb?
Yes, frozen rhubarb works well. You may need to increase the baking time slightly if using frozen.
How can I make this recipe gluten-free?
You can use a gluten-free all-purpose flour blend as a substitute for the regular flour and ensure your oats are certified gluten-free.
Can I double the recipe?
Absolutely! Just make sure to use a larger baking dish and adjust the baking time as needed. Check for doneness by looking for a golden-brown topping and bubbling fruit.
Is it normal for the rhubarb to be juicy?
Yes, rhubarb naturally releases juice when baked, which is perfect for a delicious topping.
How do I know when the crisp is done?
Your Vegan Rhubarb Crisp is done when the topping is golden brown and the rhubarb is bubbling around the edges.
