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Irresistible Miso Caramel Rhubarb Crisp with Tahini Ice Cream

miso caramel rhubarb crisp - featured image
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A unique rhubarb crisp dessert featuring a savory miso caramel sauce and creamy tahini ice cream, combining sweet, salty, creamy, and crunchy textures for an unforgettable treat.

Ingredients

Scale
  • 4 cups (600g) fresh rhubarb stalks, chopped
  • ⅔ cup (135g) granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) brown sugar, packed
  • 2 tablespoons white miso paste
  • ⅓ cup (80ml) heavy cream
  • ¼ teaspoon sea salt
  • 1 cup (90g) rolled oats
  • ⅔ cup (85g) all-purpose flour
  • ½ cup (100g) brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (30g) chopped nuts (optional, walnuts or pecans)
  • 1 can (400ml) full-fat coconut milk
  • ¼ cup (60g) tahini
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine chopped rhubarb, granulated sugar, lemon juice, vanilla extract, and cornstarch. Toss gently until evenly coated. Set aside.
  2. In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and cook for 3-4 minutes until bubbling and slightly thickened. Remove from heat and whisk in miso paste until smooth. Slowly add heavy cream while whisking continuously. Return to low heat and simmer for 2 minutes until silky. Add sea salt and stir. Pour caramel over rhubarb mixture and toss lightly to coat.
  3. In a separate bowl, mix rolled oats, flour, brown sugar, and cinnamon. Add cold cubed butter and crumble into dry ingredients until mixture resembles coarse crumbs. Stir in chopped nuts if using.
  4. Pour rhubarb and miso caramel filling into baking dish and spread evenly. Sprinkle oat topping evenly over fruit, covering edges.
  5. Bake for 35-40 minutes until edges bubble and topping is golden brown. Tent with foil if topping browns too fast.
  6. While baking, whisk coconut milk, tahini, maple syrup, vanilla extract, and salt. Pour into ice cream maker and churn until creamy and thick, or freeze in container and stir every 30 minutes until smooth and frozen.
  7. Let crisp cool 10 minutes after baking. Serve warm with generous scoop of tahini ice cream on top.

Notes

If rhubarb filling is watery, add up to 1 tablespoon extra cornstarch. Watch caramel closely to prevent burning. Keep butter cold for topping to achieve crumbly texture. Tent topping with foil if browning too fast. If tahini ice cream is too hard after freezing, let sit at room temperature 5 minutes before serving. Miso caramel can be made ahead and warmed before use. Frozen rhubarb can substitute fresh. For gluten-free, use certified gluten-free oats and flour. Almond butter can replace tahini in ice cream.

Nutrition

Keywords: rhubarb crisp, miso caramel, tahini ice cream, dessert, spring dessert, summer dessert, gluten-free option, vegan option

Find it online: https://grubella.com/irresistible-miso-caramel-rhubarb-crisp-recipe-with-tahini-ice-cream-easy-step-by-step/