Rhubarb Crisp

Why You’ll Love This Recipe

This Rhubarb Crisp combines the tangy flavor of fresh rhubarb with the natural sweetness of apples or strawberries. The crisp topping, made with oats, brown sugar, and butter, provides a satisfying crunch that complements the soft fruit filling. The addition of cinnamon gives it a warm, cozy flavor, and the option to add vanilla ice cream makes it a perfect indulgence. It’s an easy dessert to prepare and is sure to become a favorite in your recipe collection.

Ingredients

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
• 2 cups sliced peeled apples or sliced strawberries
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Vanilla ice cream, optional (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven and prepare the dish: Preheat your oven to 350°F (175°C). Grease or butter a 9×13-inch baking dish and set aside.
2. Prepare the fruit filling: In a large mixing bowl, combine the sugar and cornstarch. Add the sliced rhubarb and apples (or strawberries), and stir until the fruit is evenly coated with the sugar mixture. Transfer the fruit mixture into the prepared baking dish and spread it out evenly.
3. Make the crisp topping: In a separate bowl, combine the oats, brown sugar, melted butter, flour, and cinnamon. Stir until the mixture is well-combined and forms a crumbly texture.
4. Assemble the crisp: Evenly spread the oat mixture over the fruit filling, ensuring the top is fully covered with the crisp topping.
5. Bake the crisp: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the fruit filling is bubbly. You can check the crisp by gently inserting a fork into the fruit; it should be tender and soft.
6. Serve and enjoy: Remove the rhubarb crisp from the oven and let it cool for a few minutes before serving. For an extra indulgent touch, serve warm with a scoop of vanilla ice cream.

Servings and Timing

• Servings: Approximately 8 servings
• Total Time: 1 hour (including baking time)

Variations

• Different Fruit Combinations: While rhubarb is the star of this dessert, you can mix and match with other fruits. Try using strawberries, peaches, or blueberries in place of apples for a different flavor combination.
• Nutty Topping: Add chopped nuts such as walnuts or pecans to the oat topping for extra crunch and flavor.
• Vegan Option: Substitute the butter with coconut oil or a vegan butter alternative to make this dessert dairy-free.

Storage/Reheating

Store any leftover Rhubarb Crisp in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual servings in the microwave or in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess liquid before using it in the recipe.

Can I use other fruits instead of apples or strawberries?

Yes, you can use other fruits such as pears, peaches, or blueberries. Feel free to experiment with different fruit combinations to suit your taste.

Can I make this ahead of time?

Yes, you can make Rhubarb Crisp a day ahead and store it in the refrigerator. Just reheat it in the oven or microwave before serving.

Can I freeze Rhubarb Crisp?

Yes, you can freeze the crisp before baking. Just assemble the fruit and topping in the baking dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. To bake, thaw it overnight in the refrigerator and bake as directed.

Can I use regular rolled oats instead of quick-cooking oats?

Yes, you can use old-fashioned rolled oats instead of quick-cooking oats. The texture of the topping may be slightly different, but it will still work wonderfully.

How do I know when the crisp is done?

The crisp is done when the topping is golden brown and the fruit filling is bubbling. You can test the fruit for doneness by piercing it with a fork—it should be tender.

Can I add a crumble topping to the crisp?

Yes, you can add a crumble topping by increasing the flour and butter in the topping mixture. Add more flour for a thicker crust, and adjust the butter to achieve your desired crumbly texture.

Is it necessary to use cornstarch in the filling?

The cornstarch helps thicken the filling and prevents the fruit from becoming too watery. You can omit it, but the filling may be slightly runnier.

How can I make the crisp more flavorful?

For added flavor, you can mix in a pinch of ground ginger or nutmeg into the fruit filling or topping. A drizzle of lemon juice over the fruit can also enhance the sweetness and tanginess.

Can I make this gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using certified gluten-free oats.

Conclusion

Rhubarb Crisp is the perfect combination of tart and sweet flavors, with a crunchy topping and a warm, juicy fruit filling. It’s simple to make, yet indulgent and satisfying. Whether you’re serving it as a dessert for a special occasion or a comforting treat to enjoy with your family, this crisp is sure to be a hit. Don’t forget to top it off with a scoop of vanilla ice cream for the ultimate dessert experience!

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