Why You’ll Love This Recipe

This Easy Rhubarb Crisp is incredibly simple to prepare, with basic ingredients that you likely already have in your kitchen. The balance between the tart rhubarb and the sweet, buttery topping makes each bite a perfect blend of flavors. Not only is it a great way to use fresh rhubarb, but it also makes for a cozy dessert that can be served warm with a scoop of vanilla ice cream or whipped cream. It’s a great dish for any season, though especially during rhubarb’s peak months in the spring.

Ingredients

4 cups of rhubarb, chopped into 1-inch pieces
1 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, cold and cubed

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

Directions

Preheat your oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Toss until the rhubarb is evenly coated.
Transfer the rhubarb mixture into a greased 9×9-inch baking dish, spreading it evenly.
In a separate bowl, mix the rolled oats, flour, brown sugar, and cinnamon.
Add the cold, cubed butter to the oat mixture. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the oat mixture evenly over the rhubarb filling in the baking dish.
Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
Remove from the oven and let it cool for a few minutes before serving.

Servings and Timing

Servings: 6-8
Prep time: 15 minutes
Cook time: 40-45 minutes
Total time: 1 hour

Variations

Add fruit: Mix in some strawberries, blueberries, or raspberries with the rhubarb for a more complex flavor.
Gluten-free: Use a gluten-free all-purpose flour and gluten-free oats to make this dessert gluten-free.
Vegan: Replace the butter with coconut oil or a vegan butter substitute.
Nuts: Add some chopped walnuts or pecans to the topping for an extra crunch.

Storage/Reheating

Storage: Keep leftover rhubarb crisp in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze the baked crisp for up to 3 months. Just be sure to let it cool completely before wrapping it tightly in plastic wrap and foil.
Reheating: To reheat, simply warm individual portions in the microwave for 20-30 seconds or heat the entire dish in the oven at 350°F (175°C) for about 15-20 minutes.

FAQs

1. Can I use frozen rhubarb in 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.

2. How do I know when the rhubarb is done baking?

The rhubarb should be soft and bubbling, and the topping should be golden brown when fully cooked.

3. Can I make this ahead of time?

Yes, you can prepare the rhubarb and topping separately and store them in the fridge until you’re ready to bake. Then, assemble and bake as directed.

4. Is this recipe too sweet?

The balance of sweetness and tartness can be adjusted. If you prefer a more tart dessert, reduce the sugar slightly. If you want it sweeter, add a little more sugar.

5. Can I use other fruits instead of rhubarb?

Yes! You can replace the rhubarb with fruits like apples, pears, or berries, or combine multiple fruits for a unique twist.

6. How do I make the topping more crumbly?

To make the topping more crumbly, ensure that the butter is cold when you mix it in, and don’t overwork it.

7. Can I use quick oats instead of rolled oats?

Rolled oats are preferred for texture, but you can use quick oats in a pinch. The topping may be a bit finer with quick oats.

8. Can I make this dessert gluten-free?

Yes, by substituting the flour and oats with gluten-free options, you can make this a gluten-free dessert.

9. Can I serve this with ice cream?

Absolutely! Vanilla ice cream or whipped cream pairs wonderfully with the warm crisp.

10. How do I store leftovers?

Store any leftovers in the fridge for 3-4 days. Be sure to store it in an airtight container to keep the topping fresh.

Conclusion

This Easy Rhubarb Crisp is a delicious and fuss-free dessert that’s perfect for showcasing the unique tartness of rhubarb. With a golden, buttery oat topping and a sweet, tangy filling, it’s a dish that will satisfy anyone’s sweet tooth. Whether you’re looking for a simple weeknight treat or something special for a gathering, this recipe is a great choice.

Easy Rhubarb Crisp