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Sweet & Tart Rhubarb Crisp

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Why You’ll Love This Recipe

  • Seasonal Delight: Showcases the unique flavor of fresh rhubarb, making it a perfect springtime dessert.

  • Simple Preparation: Requires minimal ingredients and straightforward steps, suitable for bakers of all levels.

  • Versatile Serving Options: Delicious on its own or enhanced with ice cream or whipped cream.

  • Make-Ahead Friendly: Can be prepared in advance and reheated, retaining its delightful texture and flavor.

ingredients

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

  • 4 cups rhubarb, chopped

  • ½ cup granulated sugar

  • ¼ cup brown sugar

  • 2 tablespoons cornstarch

  • ¼ teaspoon ground cinnamon

  • 1 tablespoon lemon juice

  • ½ teaspoon vanilla extract

  • 1 cup old-fashioned rolled oats

  • ½ cup all-purpose flour

  • ½ cup brown sugar

  • ¼ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ cup unsalted butter, chilled and cubed

directions

  1. Prepare the Filling: Preheat the oven to 350°F (175°C). In a large bowl, combine the chopped rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Toss to coat evenly and transfer to a greased 9x9-inch baking dish.

  2. Make the Topping: In a separate bowl, combine the rolled oats, flour, brown sugar, salt, and cinnamon. Add the chilled cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms coarse crumbs.

  3. Assemble the Crisp: Evenly sprinkle the oat topping over the rhubarb filling in the baking dish.

  4. Bake: Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling.

  5. Cool and Serve: Allow the crisp to cool for at least 10 minutes before serving. Enjoy it warm, topped with whipped cream or vanilla ice cream if desired.

Servings and timing

  • Servings: 8

  • Prep Time: 15 minutes

  • Cooking Time: 45 minutes

  • Total Time: 1 hour

Variations

  • Strawberry Rhubarb Crisp: Add 2 cups of sliced strawberries to the rhubarb mixture for a classic flavor combination.

  • Nutty Topping: Incorporate ½ cup of chopped nuts, such as pecans or almonds, into the oat topping for added crunch.

  • Gluten-Free Option: Use gluten-free oats and a gluten-free flour blend to accommodate dietary restrictions.

  • Spiced Version: Add a pinch of nutmeg or ginger to the filling for a warm, spiced flavor profile.

storage/reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat individual servings in the microwave for 30-60 seconds or warm the entire dish in a 350°F (175°C) oven for 15-20 minutes until heated through.

FAQs

What is rhubarb, and is it safe to eat?

Rhubarb is a vegetable known for its tart flavor, commonly used in desserts. Only the stalks are edible; the leaves contain toxins and should not be consumed.

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used. Do not thaw before using; add an extra tablespoon of flour or cornstarch to compensate for the additional moisture.

How do I know when the crisp is done baking?

The topping should be golden brown, and the filling should be bubbling around the edges, indicating it's fully cooked.

Can I prepare this dessert ahead of time?

Yes, assemble the crisp and refrigerate it unbaked for up to 24 hours. Bake just before serving for the best texture.

What can I serve with rhubarb crisp?

It's delicious on its own or served warm with vanilla ice cream, whipped cream, or a dollop of crème fraîche.

Is it possible to make this recipe vegan?

Yes, substitute the butter with a plant-based alternative, such as vegan margarine or coconut oil, to make the recipe vegan-friendly.

How can I make the topping extra crunchy?

For a crunchier topping, add chopped nuts or bake the crisp a few minutes longer, keeping an eye to prevent burning.

Can I reduce the sugar in the recipe?

Yes, you can adjust the sugar to taste. Keep in mind that reducing sugar will make the dessert more tart.

What other fruits pair well with rhubarb?

Strawberries, apples, and raspberries complement rhubarb's tartness and can be added to the filling for variation.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best experience.

Conclusion

This Sweet & Tart Rhubarb Crisp is a delightful dessert that combines the unique flavor of rhubarb with a comforting oat topping. Its simplicity and versatility make it a perfect choice for spring gatherings or a cozy night in. Enjoy this classic treat warm, and savor the harmonious balance of sweet and tart flavors.

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Sweet & Tart Rhubarb Crisp

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A delightful blend of tangy rhubarb and a buttery oat topping, this Sweet & Tart Rhubarb Crisp is a classic, easy-to-make dessert perfect for springtime.

  • Author: Janet
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

4 cups rhubarb, chopped

½ cup granulated sugar

¼ cup brown sugar

2 tablespoons cornstarch

¼ teaspoon ground cinnamon

1 tablespoon lemon juice

½ teaspoon vanilla extract

1 cup old-fashioned rolled oats

½ cup all-purpose flour

½ cup brown sugar

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup unsalted butter, chilled and cubed

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine rhubarb, granulated sugar, ¼ cup brown sugar, cornstarch, ¼ teaspoon cinnamon, lemon juice, and vanilla extract. Toss to coat evenly and transfer to a greased 9x9-inch baking dish.
  3. In a separate bowl, combine oats, flour, ½ cup brown sugar, salt, and ½ teaspoon cinnamon.
  4. Add the chilled cubed butter to the topping mixture and use a pastry cutter or your fingers to form coarse crumbs.
  5. Evenly sprinkle the topping over the rhubarb mixture in the baking dish.
  6. Bake for 40-45 minutes, until the topping is golden brown and the filling is bubbling.
  7. Let cool for at least 10 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.

Notes

  • Add 2 cups of sliced strawberries for a Strawberry Rhubarb Crisp variation.
  • Incorporate ½ cup of chopped nuts into the topping for added crunch.
  • Use gluten-free oats and flour blend for a gluten-free version.
  • Add a pinch of nutmeg or ginger to the filling for a spiced variation.
  • Store leftovers in the fridge for up to 3 days; reheat before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 22g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 30mg

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