This Rhubarb Crisp recipe is so easy to make and a pure delight to eat!
There is something so comforting about a sweetened oat crisp crumbled over a sweet and slightly sour filling of colorful rhubarb. Top it off with a scoop of simple vanilla ice cream and dessert has been made. It’s the best!
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Best Rhubarb Dessert
- Oats are not just for plain old oatmeal. We know that oats are healthy for us. So why not add them to our dessert? Add some oats to rhubarb – a known antioxidant – and we can say that we have eaten something healthy today. Can’t we?
- Another great thing about a recipe as simple as this rhubarb crisp is that once it is perfected it will be a cinch to make with any other seasonal fruit!
- There are so many variations. That is why we love this recipe because crisps are healthy, open to variation, and so delicious!
Ingredients and Variations
RHUBARB To peel or not to peel seems to be the question with rhubarb. If you love rhubarb but don’t like the strings, try peeling the stalks. They can be peeled just like celery. Younger rhubarb tends to be less stringy than older rhubarb. We give you the liberty to card your rhubarb! This recipe calls for 5-6 stalks. And for anyone who loves rhubarb, definitely try Raspberry Rhubarb Crisp, Rhubarb Bars, or Rhubarb Applesauce Muffin Recipe.
THE CRISP The topping is the crown of this easy crisp recipe. Remember to pack the brown sugar into the measuring cup. To make it gluten-free substitute gluten-free oat flour for the wheat flour. Sprinkling walnuts or blanched chopped almonds over the crisp adds extra flavor and nutrients. Want to make this recipe without oats? Use a yellow cake mix. Just mix a box of the cake mix with ½ cup butter, and pour over the rhubarb.
FILLING VARIATIONS There are so many variations to the filling of a crisp – blueberry, apple, raspberry, strawberry, blackberry, cherry, and yes even peaches. Take a look at this awesome Easy Peach Crisp Recipe. It has some great suggestions on how to make an impressive dessert presentation using individual servings in mason jars.
How To Make Rhubarb Crisp
Homemade Rhubarb Crisp is as easy to make as 1, 2, 3:
- Peel & chop the rhubarb, place in a baking dish & sprinkle with flour & sugar
- Using a pastry blender, mix the topping with butter until crumbly, then add the coconut
- Spoon the topping over the fruit, bake per the recipe below, and enjoy!
Tips and Tricks
- Removing strings: There are two ways of removing the strings of the rhubarb. Some people prefer to use a peeler. Another method is to chop at one end and then peel the skin back. Repeat with the other end. Or just leave the strings on. In most cases, the strings are broken down in the cooking process, anyway.
- Using frozen rhubarb? With frozen rhubarb defrost it, but don’t let it drain. These natural juices will keep the crisp moist & fruity.
- Easy cleanup: During cooking, place the baking dish on a pan lined with parchment paper. Sometimes cooking fruit boils over and will burn and make a mess on the bottom of the oven.
- Avoid burning: If after the allotted cooking time, the crisp is not cooked or if it starts to brown but the fruit is not finished cooking, just cover loosely with aluminum foil and cook for another five minutes. And remember to let it cool! Baked fruit can get very hot and burn your mouth.
Leftovers? How to Freeze Rhubarb Crisp
If there are leftovers, or there is a lot of fruit that needs to be processed and you are wondering whether the rhubarb crisp will freeze, don’t worry it freezes well. It will keep fresh in the freezer for 6 months. Let it thaw before reheating. Warm in the oven on low until it is heated through.
Best Rhubarb Recipes
- Sourdough Rhubarb Muffins – tangy & sweet.
- Rhubarb Liqueur– different and delish!
- Ginger Rhubarb Pie – amazing flavors-
- Rhubarb Galette – puff pastry delight!
Rhubarb Crisp
Ingredients
Fruit Mixture
- 5 cups sliced rhubarb 5-6 medium stalks
- ⅔ cup granulated sugar
- 3 Tablespoons flour
Crisp Topping
- ½ cup quick oats
- ¼ cup flour
- ¼ cup butter
- ½ cup brown sugar packed
- ½ cup shredded coconut
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Grease a 6 or 8 cup baking dish & set aside.
- Peel rhubarb, similar to celery, by taking a knife and pulling strings off (if desired). Slice into ⅛ inch slices (no need to be exact).
- Place rhubarb into baking dish. Sprinkle with sugar & flour, tossing to coat. Set aside.
- To make topping: using a pastry blender, mix together the butter, oats, flour, cinnamon, & sugar. Once fully mixed, use a spoon to stir in coconut (or nuts if using). Spoon topping on top of fruit.
- Place baking dish on a cookie sheet or tray (line with parchment in case of any spills).
- Bake 30-35 minutes, until bubbly on the edges. Check if rhubarb is done by using a fork or knife in the center. If topping starts to brown but the fruit is not ready, cover loosely with foil or parchment and bake for 5 more minutes. If still not ready, check after 3 minutes until it is cooked to your liking.
- Let cool for 5 minutes before serving to thicken the fruit mixture.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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