This rhubarb crisp recipe options tart, jammy rhubarb topped with a buttery oat crumble. It is SO simple and scrumptious—the proper spring dessert!
Step apart, strawberry rhubarb pie! This rhubarb crisp recipe is my favourite spring dessert.
I like it as a result of it’s really easy (HUGE bonus factors for not requiring pie crust), but it surely’s nonetheless utterly scrumptious. A layer of recent rhubarb bakes to jammy, sweet-tart perfection, and a brown sugar and oat crumble crisps up superbly on prime. I’m personally incapable of consuming it with no scoop of vanilla ice cream, however hey, you do you.
I’ve been making this rhubarb crisp recipe for years now. In truth, I first deliberate to share it two years in the past, proper across the time our son was born. Should you’re a mother or father, I’m positive you’re not shocked that our complete weblog schedule kinda went out the window for a couple of weeks then, lengthy sufficient for rhubarb season to come back and go. However I’m so glad that this rhubarb crisp recipe is lastly getting its second now, fittingly on Mom’s Day. It’s such a beautiful spring deal with, and I can’t wait so that you can strive it. Please, take pleasure in!
Rhubarb Crisp Recipe Components
Right here’s what you’ll have to make this rhubarb crisp recipe:
- Rhubarb, after all! Two kilos of recent or frozen rhubarb stalks will do the trick. Should you’re utilizing frozen rhubarb, no have to thaw it earlier than baking.
- Cane sugar – For sweetening the tart rhubarb.
- Cornstarch – It makes the rhubarb juices thick and shiny.
- Orange juice and zest – They add citrusy perfume and freshness to the tangy filling.
- Almond flour and walnuts – They add nutty crunch to the crumble topping.
- Brown sugar – It sweetens the topping. Mild and darkish each work nice!
- Entire rolled oats – They grow to be crisp and golden brown within the oven, giving the topping wonderful texture and toasty taste.
- Cinnamon – For heat, cozy depth of taste.
- Coconut oil – Butter works too! It provides wealthy taste to the topping and helps it get good and crisp.
- And sea salt – To make all of the flavors pop!
Discover the whole recipe with measurements under.
Methods to Make Rhubarb Crisp
This rhubarb crisp recipe couldn’t be easier to make! Right here’s the way it goes:
First, put together the rhubarb. If yours has leaves connected, trim them off and discard them. You’ll simply want the stalks for this recipe.
Wash them properly. Then, peel off any robust, stringy outer pores and skin. Lower the rhubarb into 1/2-inch items.
Subsequent, make the rhubarb filling. Toss the chopped rhubarb with the cane sugar, cornstarch, and orange juice and zest.
Then, make the crumble topping. In a medium bowl, combine collectively the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Add the coconut oil (be sure it’s agency!), and use your fingers to work it into the oat combination till it crumbles. If the combination feels dry, add water, 1/4 teaspoon at a time, till it begins to carry collectively when pinched.
Assemble the rhubarb crisp. Switch the rhubarb combination to a greased 8×8-inch baking dish, and unfold it in a good layer. Sprinkle the oat crumble on prime.
And bake! Bake in a 400°F oven till the crisp topping is golden brown and the rhubarb is mushy, 15 to 25 minutes.
Let cool for five minutes earlier than serving with vanilla ice cream.
Methods to Retailer Rhubarb Crisp
If your loved ones is something like ours, you received’t have a lot (okay, any) rhubarb crisp left after the primary night time. However in case you do occur to have leftovers, you’ll be able to retailer them, coated, at room temperature for as much as 2 days or for as much as 4 days within the fridge.
Tip: Leftover rhubarb crisp with a scoop of Greek yogurt makes a imply breakfast. 🙂
Extra Favourite Spring Desserts
Should you love this rhubarb crisp recipe, strive considered one of these recent spring desserts subsequent:
Rhubarb Crisp
Serves 6
Rhubarb’s season is fleeting, lasting simply from April by way of June. Take advantage of it with this rhubarb crisp recipe! It is a scrumptious spring dessert, that includes a layer of jammy, sweet-tart rhubarb with a buttery oat crumble on prime.
- 2 kilos rhubarb, trimmed, robust strings eliminated, and reduce into ½-inch items
- ¼ cup cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon recent orange juice
- 1 teaspoon orange zest
- Vanilla ice cream, for serving
Topping
- ½ cup almond flour
- ½ cup brown sugar
- ½ cup complete rolled oats
- ½ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup agency coconut oil
-
Preheat the oven to 400°F and grease an 8×8-inch baking dish.
-
In a big bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Unfold evenly within the ready baking dish.
-
Make the topping: In a medium bowl, combine collectively the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your fingers to work within the coconut oil till the combination crumbles. Whether it is too dry, add water, ¼ teaspoon at a time, till the combination begins to carry collectively when pinched.
-
Sprinkle the topping evenly over the rhubarb and bake for 15 to 25 minutes, or till the topping is golden brown and the rhubarb is mushy.
-
Take away from the oven and let cool for five minutes. Serve with vanilla ice cream.
