If you’re looking for a simple, comforting dessert that’s bursting with flavor, this Rhubarb Crisp is your new go-to. Whether you have a fresh harvest of rhubarb or picked some from the farmers market, this recipe is easy enough for beginners and delicious enough to impress anyone at your table.
Why Rhubarb Crisp?
Rhubarb has a wonderfully tart taste that pairs beautifully with sweet, crunchy oat topping. This crisp strikes the perfect balance between tangy and sweet, making it a refreshing twist on classic fruit desserts. Plus, it’s incredibly quick to put together—no fancy skills or special equipment needed!
Ingredients You’ll Need:
- 4 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed
Step-by-Step Instructions:
- Preheat your oven to 375°F (190°C). This gets everything ready for a golden, bubbly crisp.
- Prepare the rhubarb: In a large bowl, toss your chopped rhubarb with granulated sugar and lemon juice. The sugar helps balance rhubarb’s natural tartness, and lemon juice brightens the flavor.
- Assemble the base: Spread the rhubarb mixture evenly in a greased 8×8-inch baking dish.
- Make the topping: In a separate bowl, mix together oats, brown sugar, flour, and cinnamon. Then cut in the cold butter using a pastry cutter or fork until the mixture looks crumbly—this creates that perfect crisp texture.
- Top your rhubarb: Sprinkle the oat mixture evenly over the rhubarb.
- Bake: Place your dish in the oven and bake for 35–40 minutes. You’ll know it’s done when the topping is golden and the rhubarb filling is bubbling.
- Serve & enjoy: Let it cool slightly before serving. This crisp is fantastic warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Pro Tips for Perfect Rhubarb Crisp
- If you prefer it sweeter, feel free to add a little extra sugar to the rhubarb or the topping.
- You can mix in fresh strawberries or raspberries for an even fruitier version.
- For a gluten-free option, swap out the flour with almond flour or a gluten-free blend.