Do you ever get that craving for a warm, delightful dessert that doesn’t require a ton of effort? Imagine the tartness of rhubarb mingling with a sweet, crumbly topping that beckons you with its enticing aroma. Rhubarb crisp is not only flavorful and satisfying, but it is also a breeze to prepare, making it a fantastic choice for weeknight dinners or spontaneous gatherings. With just a handful of ingredients and minimal prep time, you can whip up a dish that impresses friends and family alike. Best of all, this recipe allows for flexibility, so you can easily adapt it to suit your taste preferences. Ready to indulge in a comforting bowl of rhubarb crisp that will warm your heart and home? Let’s dive in!

Why Make This Recipe

Creating rhubarb crisp is an excellent choice for many reasons. The delicious blend of sweet and tart flavors from the fresh rhubarb creates an irresistible taste sensation that pairs beautifully with the crunchy oat topping. You’ll find that it’s incredibly easy to make, requiring just a few simple steps, which means you can have dessert on the table in less than an hour.

Additionally, this dessert is budget-friendly, utilizing ingredients that are often staples in most pantries. It’s versatile enough to be enjoyed on its own, or alongside a scoop of creamy vanilla ice cream, making it perfect for any occasion—whether it’s a weeknight treat or a festive family gathering. This rhubarb crisp will surely become a beloved recipe in your collection!

How to Make Rhubarb Crisp

Ingredients

4 cups rhubarb, chopped
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1/2 teaspoon cinnamon

Helpful Notes:

Rhubarb is typically found in the produce section of supermarkets from spring through early summer.
For a gluten-free version, substitute all-purpose flour with your favorite gluten-free flour blend.
Ensure that your butter is at room temperature for easier mixing.

Directions

Preheat your oven to 350°F (175°C). This temperature allows the topping to become golden brown while ensuring the rhubarb becomes tender without burning.
In a large bowl, mix the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. The sugar will draw out the moisture from the rhubarb, while the cornstarch helps thicken the mixture during baking. Pour this vibrant mix into a greased baking dish, spreading it out evenly.
In another bowl, combine the rolled oats, flour, brown sugar, melted butter, and cinnamon until crumbly. Use a fork or your fingers to create a mixture that resembles coarse crumbs. This will ensure a delicious, crunchy topping.
Sprinkle the oat mixture evenly over the rhubarb. Don’t be shy; this topping is what makes the dish so delightful!
Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling. Keep an eye on it—when you see bubbling at the edges and a fragrant aroma fills your kitchen, you know it’s nearly done.
Serve warm with a scoop of vanilla ice cream. The contrast of temperatures is phenomenal, and those creamy dollops pair perfectly with the warm, tangy rhubarb crisp.

How to Serve Rhubarb Crisp

Rhubarb crisp is best enjoyed warm, right out of the oven, but it can also be savored at room temperature. To plate, consider serving it in individual bowls or ramekins, topped with a generous scoop of vanilla ice cream. Not only does it enhance the flavor, but it also adds a beautiful contrast. A drizzle of caramel sauce and a sprinkle of chopped nuts can elevate your presentation and add an extra layer of texture. Perfect for picnics or family gatherings, this dessert is sure to be a showstopper at any occasion.

How to Store Rhubarb Crisp

For any leftovers, let the crisp cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 3-5 days. If you want to keep it longer, consider freezing it. To freeze, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn; it can last up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight, then reheat in the oven at 350°F (175°C) for about 15-20 minutes for the best texture. Always check for any signs of spoilage, such as off smells or mold, before consuming leftovers.

Tips to Make Rhubarb Crisp

Use Fresh Rhubarb: The fresher the rhubarb, the better the flavor. If you can, opt for fresh stalks rather than frozen.
Opt for Right Texture: For a less watery filling, consider letting the rhubarb mixture sit with sugar for about 10 minutes before assembling. This helps draw out excess moisture.
Make Ahead: Assemble the crisp ahead of time and store it in the fridge unbaked. Pop it in the oven just before serving for a freshly baked goodness.
Use a Mix of Sweeteners: Experiment with using honey or maple syrup in place of granulated sugar for a distinct flavor.
Don’t Rush the Baking: Bake until the topping is golden brown and the filling is bubbling. This ensures the ingredients meld beautifully.
Try Different Spices: Beyond cinnamon, consider a hint of nutmeg or allspice for a warm, aromatic flavor.
Leftover Transformation: If you have extra crisp, transform it into a breakfast parfait by layering with yogurt and fresh fruits.
Experiment with Toppings: Add shredded coconut or nuts to the oat mixture for a crunchier texture.
Flavorful Infusions: For added depth, add a splash of lemon juice into the rhubarb mix for a zesty kick.
Batch Cooking: Make multiple batches when rhubarb is in season, and freeze extras for later enjoyment.

Variations

Vegan Delight: Replace butter with coconut or any plant-based butter and use maple syrup instead of granulated sugar for a delicious vegan rhubarb crisp.
Nutty Protein Boost: Incorporate chopped walnuts or pecans into the oat mixture. They add a perfect crunch and extra protein.
Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend and ensure that all ingredients, especially oats, are certified gluten-free.
Citrus Twist: Add the zest and juice of one orange to the rhubarb mix for a refreshing citrus flavor that complements the tartness of the rhubarb.
Savory-Sweet Fusion: Try adding a pinch of black pepper or cayenne pepper to the topping for an unexpected savory twist on this sweet dish.

FAQs

Can I make this ahead of time?

Absolutely! You can assemble the ingredients and keep the unbaked crisp in the fridge up to 24 hours in advance. Just bake it right before you’re ready to serve for that fresh-out-of-the-oven taste.

How do I store leftovers?

To store leftovers, allow the rhubarb crisp to cool, then cover it tightly with plastic wrap or store it in an airtight container in the refrigerator for up to a week.

Can I freeze this dish?

Yes, you can freeze rhubarb crisp! Cool it completely, wrap it tightly, and store it in the freezer for up to three months. When you’re ready to eat it, simply thaw in the fridge overnight before reheating.

What can I substitute for cornstarch?

If you don’t have cornstarch, you can use an equal amount of all-purpose flour or arrowroot powder as a thickening agent.

How do I prevent the topping from burning?

If you notice the topping is browning too quickly, cover it loosely with aluminum foil halfway through baking to prevent burning while the rhubarb continues to cook.

Is this recipe gluten-free?

With a few simple substitutions—using gluten-free flour and certified gluten-free oats—this dessert can easily be made gluten-free.

Can I double or halve this recipe?

Certainly! Adjusting the quantities is simple. Just make sure your baking dish is appropriately sized to accommodate the amount you’re making.

Enjoy your delightful journey into the world of rhubarb crisp, where every bite is a taste of comfort and nostalgia!

Rhubarb Crisp

A warm and delightful dessert that features tart rhubarb topped with a sweet, crumbly oat mixture. Easy to prepare, this rhubarb crisp is perfect for any occasion.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the fruit filling

4 cups rhubarb, chopped Fresh rhubarb is recommended for best flavor.
1 cup granulated sugar Can be substituted with honey or maple syrup for a different flavor.
2 teaspoons cornstarch To thicken the mixture.
1 teaspoon vanilla extract

For the oat topping

1 cup rolled oats Make sure they are certified gluten-free if necessary.
1 cup all-purpose flour Can be substituted with gluten-free flour blend.
1/2 cup brown sugar
1/2 cup unsalted butter, melted Use room temperature butter for easier mixing.
1/2 teaspoon cinnamon Can be substituted or complemented with other spices.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, mix the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract.
Pour the rhubarb mixture into a greased baking dish.
In another bowl, combine the rolled oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
Sprinkle the oat mixture evenly over the rhubarb.

Baking

Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
Serve warm, ideally with a scoop of vanilla ice cream.

Notes

Rhubarb crisp is best enjoyed warm, but can also be served at room temperature. It can be stored in an airtight container in the refrigerator for up to 3-5 days. For freezing, wrap tightly and store for up to 3 months.