Easy Rhubarb Crisp: A Perfect Spring Dessert
The beautiful balance of sweetness and tartness makes this Easy Rhubarb Crisp an irresistible treat for spring!
As soon as I spotted the first fresh rhubarb of the season at the farmers’ market, I was reminded of just how simple and delightful rhubarb desserts can be. This crispy delight took me back to my childhood kitchen in Iowa, where my mom lovingly crafted sweet treats from our backyard rhubarb patch.
Why You Must Make This
Growing up, our backyard was always abundant with rhubarb. My mom made delicious rhubarb pies and sauces, but surprisingly, I don’t recall her ever making a rhubarb crisp.
- Crisps, crumbles, and cobblers have always been my go-to desserts during the summer. Let’s face it, rolling out pie crusts can be a hassle, especially on a hot day!
- These uncomplicated fruit desserts beat the fuss of preparing a double-crust pie any day!
- If you’re a fan of rhubarb flavors, then this Rhubarb Crumble with Oats is one you shouldn’t miss while fresh rhubarb is still in season.
Recipe Tips
This rhubarb dessert is as classic as it gets, but I’ve got a few handy tips to ensure your baking goes smoothly.
- PRO-Tip: If your rhubarb has tough stems, use a vegetable peeler to remove the fibrous layers.
- Wash and cut your rhubarb into 1 to 1½ inch pieces to ensure even cooking. You can prepare the rhubarb a day in advance and store it in the fridge.
- Using your hands to mix the crumbly topping can be fun, or you can opt for a food processor. Just remember to mix in the oatmeal by hand afterward to maintain some texture.
- PRO-Tip: Keep an eye on your filling; it should start bubbling before you take it out of the oven. Cornstarch needs to boil to thicken properly, so if your topping is browning but the juices are not bubbling, cover the crisp with foil and continue baking for an extra 5-10 minutes.
- If you enjoy a warm hint of cinnamon, don’t hesitate to increase the cinnamon to ½ teaspoon.
- For a berry twist, consider these combinations: 5 cups of blueberries with 2 cups of rhubarb, or 3 cups each of sliced strawberries and rhubarb, or even 1 quart of raspberries with 3 cups of rhubarb.
Ingredients
- 6 tablespoons cold butter, cut into small cubes, plus more to grease baking dish
- 2½-3 pounds fresh rhubarb, trimmed and cut into 1-inch pieces (about 5-6 cups)
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon zest
- ¾ cup brown sugar
- ½ cup flour
- ¼ teaspoon cinnamon
- ½ cup old-fashioned rolled oats
Instructions
- Preheat your oven to 375°F (190°C). Grease a 2-2½ quart baking dish with butter and set aside.
- In a large bowl, mix the rhubarb, sugar, cornstarch, and lemon zest. Allow the mixture to sit and meld together.
- In a medium bowl, combine the cold butter, brown sugar, flour, and cinnamon. Use your fingers to pinch and squeeze the butter until it resembles small peas.
- Add in the oats and mix until it is crumbly and holds together slightly when squeezed.
- Distribute the rhubarb mixture evenly in the prepared baking dish, then crumble the topping over the rhubarb.
- Bake for about 45-50 minutes, or until the topping is golden and the filling is bubbly.
- Serve warm or at room temperature with a generous scoop of vanilla ice cream.
Frequently Asked Questions
Fresh rhubarb can typically be found from April to June. It’s best to harvest before the 4th of July to ensure that the plant can thrive through the winter. Look for rhubarb that is about 10 inches tall before cutting!
Raw rhubarb is quite tart and even sour, but cooking it mellows its flavor. When combined with sugar, it creates a delightful sweetness in desserts.
Yes, frozen rhubarb is a great option when fresh rhubarb isn’t available. If using frozen, it’s recommended to thaw it and drain excess liquid to avoid making your dish too watery. Generally, frozen rhubarb can be used directly in stews or sauces without issues.
Your rhubarb crisp can sit at room temperature for about 24 hours. Beyond that, to maintain freshness, it’s best to store it in the refrigerator. When you’re ready to enjoy a serving, warm it up slightly in the microwave and consider adding a scoop of vanilla ice cream for a delightful combination!
Absolutely! Feel free to mix shares of other fruits like strawberries, blueberries, or raspberries along with rhubarb for exciting variations and flavors.
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