Rhubarb Crisp
Featuring tart and orange-essenced rhubarb and a crunchy and buttery oat topping, this Rhubarb Crisp is nostalgic, comforting, and delicious. Top it with a scoop of vanilla ice cream for a memorable and quickly disappearing springtime dessert!
Ingredients
Rhubarb Filling
- 2 lbs chopped rhubarb stalks or about 8 cups chopped
- ¼ cup packed light brown sugar
- ¼ cup white sugar
- Pinch salt
- 3 tablespoons cornstarch
- 1 ½ teaspoons orange zest
- ¼ cup orange juice
Oatmeal Crisp Topping
- ¾ cup old-fashioned rolled oats
- ¼ cup all-purpose flour or whole wheat pastry flour
- Large pinch salt
- ¼ cup packed light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ cup coconut oil or butter softened to room temperature
- ⅓ cup sliced or slivered almonds or chopped pecans
- Vanilla ice cream to serve
Instructions
- Preheat the oven to 350°F and spray a 2-quart baking dish (such as an 8x8-inch baking pan) with non-stick cooking spray.
- In a large mixing bowl, combine the chopped rhubarb, brown sugar, sugar, salt, cornstarch, orange zest, and orange juice until just combined.
- Pour the rhubarb mixture into the prepared baking pan.
- In a medium mixing bowl, whisk together the rolled oats, flour, salt, brown sugar, and cinnamon until combined.
- Add the softened coconut oil or butter to the oat mixture. Massage in with your fingertips until you can pinch the crisp and it holds its shape.
- Stir the almonds or pecans into the crisp topping mixture until combined.
- Pour the crisp mixture over the rhubarb mixture. Bake for 45-50 minutes or until the fruit bubbles around the edges and the crisp topping is golden brown.
Notes
Storage Directions
- Refrigerating: Leftover crisp keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, you can freeze the crisp. Cover it with plastic wrap and aluminum foil or transfer it to a freezer-safe container for up to 3 months. Defrost the crisp in the refrigerator overnight until thawed.
- Reheating: Heat the covered crisp in a 300°F oven for 10-15 minutes until hot. Individual servings can be warmed on gentle heat in the microwave.
- Add sweetener to taste. For a sweet-tart pucker, sweeten the rhubarb as written. For a sweeter dessert, add additional white or light brown sugar to filling by the tablespoon to taste.
- Bake until bubbling. You will know the crisp is ready when the rhubarb juices bubble consistently around the edges and the topping is golden brown. This should take 40-45 minutes. If the topping gets too brown toward the end of the baking time, cover the crisp loosely with aluminum foil.
- Serve warm with ice cream! Cool the crisp for 15-30 minutes at room temperature before serving. The sweet, cool creaminess is a dreamy contrast to the tangy and warm filling. For a twist, you can also serve the crisp with cinnamon ice cream.
Tried this recipe?Let us know how it was!
