introduction
Rhubarb Crisp is a simple, tangy dessert with a crunchy oat topping. It cooks fast and fills the kitchen with a warm smell. For a similar sweet and tart cookie idea, try brown sugar rhubarb cookies for another rhubarb treat.
why make this recipe
You make this recipe because it is easy, quick, and uses few ingredients. It balances tart rhubarb with sweet topping. You can serve it warm and people will enjoy the mix of soft fruit and crunchy oats.
how to make Rhubarb Crisp
Preheat the oven, mix the filling, make the oat topping, and bake. The steps are short and clear. The dish comes out bubbly with a golden brown topping.
Ingredients :
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a baking dish, combine the chopped rhubarb and sugar.
- In a separate bowl, mix rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the oat mixture over the rhubarb.
- Bake for 30-35 minutes until the topping is golden brown and the rhubarb is bubbly.
- Serve warm, optionally with ice cream.
how to serve Rhubarb Crisp
Serve warm from the oven. Add a scoop of vanilla ice cream or a dollop of whipped cream. You can also let it cool a little and serve with plain yogurt.
how to store Rhubarb Crisp
Cool the crisp to room temperature. Cover the dish with plastic wrap or place in an airtight container. Store in the fridge for up to 4 days. Reheat in the oven at 325°F (165°C) for 10-15 minutes to warm again.
tips to make Rhubarb Crisp
- Chop rhubarb into even pieces so it cooks evenly.
- Use room temperature butter so it mixes well.
- Do not overmix the oat topping; keep it crumbly.
- If rhubarb is very tart, add a bit more sugar to the filling.
- Check after 25 minutes in case your oven runs hot.
variation (if any)
- Add 1/2 cup chopped strawberries for a sweet-strawberry rhubarb mix.
- Stir in 1/4 teaspoon nutmeg for a warm spice note.
- Use a mix of oats and chopped nuts for extra crunch.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before baking.
Q: Is there a gluten-free option?
A: Yes. Use gluten-free oats and a gluten-free flour blend instead of all-purpose flour.
Q: How do I make the topping crisper?
A: Bake a little longer and let the crisp cool slightly; the topping firms as it cools.
Q: Can I make this ahead?
A: You can assemble and refrigerate for a day before baking. Add a few extra minutes to bake time if chilled.
Q: Can I freeze the crisp?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the fridge and reheat in the oven.
Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, tangy dessert made with fresh rhubarb and a crunchy oat topping.
Ingredients
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the chopped rhubarb and sugar in a baking dish.
- Mix the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt in a separate bowl until crumbly.
- Sprinkle the oat mixture over the rhubarb.
- Bake for 30-35 minutes until the topping is golden brown and the rhubarb is bubbly.
Notes
Serve warm with vanilla ice cream or whipped cream. Let it cool slightly before serving with yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
