Rhubarb Crisp

A warm rhubarb crisp is simple to make and tastes great with ice cream.

introduction

This Rhubarb Crisp is tart, sweet, and easy. It uses fresh rhubarb and a crunchy oat topping. If you like rhubarb desserts, you may also enjoy brown sugar rhubarb cookies for another simple treat.

why make this recipe

Make this recipe because it is quick, uses few ingredients, and feels like home. It is great for spring and summer when rhubarb is fresh. The oat topping makes a nice crunch while the rhubarb stays soft.

how to make Rhubarb Crisp

Preheat the oven and mix the filling and the topping. Put the rhubarb in a baking dish and cover it with the oat mixture. Bake until the top is golden and the filling bubbles. Let it cool a little so the filling sets before you serve.

Ingredients :

• 4 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon 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
• Pinch of salt

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and spread it evenly in a greased baking dish.
3. In another bowl, mix together the oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
4. Sprinkle the oat mixture evenly over the rhubarb.
5. Bake in the preheated oven for about 30-35 minutes, or until the topping is golden brown and the rhubarb is bubbling.
6. Allow to cool slightly before serving. Best served warm with vanilla ice cream.

how to serve Rhubarb Crisp

Serve warm in bowls or on plates. Add a scoop of vanilla ice cream or a spoon of whipped cream. You can also serve it with plain yogurt for a lighter option.

how to store Rhubarb Crisp

Cover leftovers and keep in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) for 10-15 minutes to bring back the crunch. You can freeze the crisp for up to 2 months; thaw in the fridge before reheating.

tips to make Rhubarb Crisp

• Cut rhubarb into even pieces so it cooks the same.
• If your rhubarb is very tart, add a little more sugar.
• Make the topping crumbly but not wet; the butter should coat the dry mix lightly.
• Let it cool a bit before serving so the filling is not too runny.

variation (if any)

• Add 1/2 cup chopped strawberries for a strawberry-rhubarb crisp.
• Stir 1/4 cup chopped nuts into the topping for extra crunch.
• Use maple syrup instead of brown sugar for a different flavor.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using. You may need a little more cornstarch.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free oats and swap the flour for a 1:1 gluten-free flour mix.

Q: How do I know when it is done?
A: The top should be golden brown and the rhubarb should bubble at the edges.

Q: Can I make this ahead of time?
A: Yes. Assemble and store in the fridge for a few hours before baking, or bake and reheat later.

Rhubarb Crisp

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A warm rhubarb crisp with a crunchy oat topping, perfect with vanilla ice cream.

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Ingredients

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• 4 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon 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
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and spread it evenly in a greased baking dish.
3. In another bowl, mix together the oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
4. Sprinkle the oat mixture evenly over the rhubarb.
5. Bake in the preheated oven for about 30-35 minutes, or until the topping is golden brown and the rhubarb is bubbling.
6. Allow to cool slightly before serving. Best served warm with vanilla ice cream.

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Notes

For a strawberry-rhubarb crisp, add 1/2 cup chopped strawberries. Make sure to cut rhubarb evenly for consistent cooking.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 25g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg