Let’s bake this delightful Rhubarb Crisp:

1. Preheat Oven and Prepare Dish:

• Preheat your oven to 375°F (190°C).
• Grease an 8×8-inch baking dish with coconut oil, butter, or non-stick cooking spray.

2. Prepare the Rhubarb Filling:

• Ensure your fresh rhubarb is trimmed of any tough ends or leaves (leaves are toxic!), any coarse strings are removed, and it’s cut into approximately ½-inch pieces.
• In a large bowl, add the prepared rhubarb pieces. Sprinkle with the ¼ cup of sugar, 2 tablespoons of cornstarch, 1 tablespoon of fresh orange juice, 1 teaspoon of orange zest, and 1 teaspoon of vanilla extract.
• Gently toss the rhubarb until all the pieces are evenly coated with the sugar, cornstarch, and flavorings.
• Spread this rhubarb mixture evenly into the bottom of the prepared baking dish.

3. Make the Crumble Topping:

• In a separate medium bowl, combine the ½ cup almond flour, ½ cup packed brown sugar, ½ cup whole rolled oats, ½ cup crushed walnuts, ½ teaspoon ground cinnamon, and ¼ teaspoon sea salt. Whisk or stir these dry ingredients together until well combined.
• Add the ¼ cup of firm, small pieces of coconut oil (or cold, cubed butter) to the dry ingredients.
• Using a pastry blender, your fingertips, or two knives, cut the coconut oil/butter into the dry mixture until it is crumbly and resembles coarse meal with some small clumps forming. If the mixture seems too dry and isn’t holding together when pinched, add cold water, ¼ teaspoon at a time, mixing gently after each addition, just until it starts to come together. Do not make it wet or pasty.

4. Assemble and Bake the Crisp:

• Evenly sprinkle the prepared crumble topping mixture over the rhubarb filling in the baking dish, covering the fruit completely.
• Place the baking dish in the preheated oven.
• Bake at 375°F for 25 to 30 minutes. The crisp is done when the rhubarb filling is bubbling vigorously around the edges, the rhubarb pieces are soft and tender (test with a knife tip), and the topping is golden brown and fragrant.

5. Cool Slightly and Serve:

• Carefully remove the hot Rhubarb Crisp from the oven.
• Let it cool on a wire rack for at least 5-10 minutes (or longer, about 15-20 minutes is ideal) before serving. This allows the molten fruit filling to thicken and set up slightly, and prevents burns.
• Serve the Rhubarb Crisp warm, spooned into bowls, ideally with a generous scoop of vanilla ice cream (dairy or non-dairy)!

The aroma of this baking will fill your kitchen with pure comfort!