Rhubarb Crisp Recipe

Rhubarb Crisp is a timeless dessert that strikes the perfect balance between tart, sweet, and buttery. With vibrant slices of rhubarb and strawberries gently spiced with ginger and cinnamon, this dessert bursts with fresh flavor in every spoonful. Topped with a golden, crunchy oat crumble, it’s both rustic and elegant—ideal for spring and summer gatherings or a cozy night in. The topping, made with rolled oats, brown sugar, and chopped pecans, becomes beautifully crisp and golden in the oven, offering the perfect contrast to the soft, bubbling fruit beneath.

This dish is easy enough for weeknight baking yet impressive enough to serve guests. It’s also wonderfully versatile: you can swap fruits, nuts, or spices depending on what you have on hand. Served warm with a generous scoop of strawberry ice cream, Rhubarb Crisp becomes a dreamy, comfort-filled dessert. Whether you’re using rhubarb fresh from the garden or market, this recipe is a crowd-pleaser that showcases the unique tartness of this seasonal favorite. Get ready for your kitchen to smell absolutely amazing—this is a treat everyone will look forward to.

Why You’ll Love This Recipe

1. Sweet and Tart Harmony: The rhubarb and strawberries offer a bright, tangy-sweet contrast that’s irresistibly delicious.
2. Crispy, Buttery Topping: Rolled oats, sugars, and pecans create a crunchy golden layer over tender fruit.
3. Perfect for Make-Ahead: Can be prepped in advance and baked when needed.
4. Simple Pantry Ingredients: No fancy tools or ingredients required—just wholesome, everyday staples.
5. Crowd-Pleaser: Ideal for potlucks, barbecues, or family dinners, especially served warm with ice cream.

Ingredients

Filling

• Salted butter (for greasing)
• Fresh rhubarb
• Strawberries
• Fresh ginger (grated)
• Ground cinnamon
• Light brown sugar
• All-purpose flour
• Kosher salt

Topping

• All-purpose flour
• Rolled oats
• Light brown sugar
• Granulated sugar
• Kosher salt
• Cold salted butter
• Chopped pecans
• Strawberry ice cream (for serving)

Variations

• Nut-Free: Omit the pecans or substitute with sunflower seeds or shredded coconut.
• Gluten-Free: Use a gluten-free flour blend and certified gluten-free oats.
• Extra Fruit: Add blueberries, raspberries, or chopped apples to the filling for more complexity.
• Spice Swap: Try nutmeg, cardamom, or allspice instead of or alongside cinnamon.
• Crumble Bars: Press part of the topping into the base of a baking dish to create bars instead of a crisp.

How to Make the Recipe

Step 1

Preheat the oven to 375°F (190°C). Grease a baking dish with salted butter.

Step 2

In a large bowl, combine the rhubarb, strawberries, grated ginger, cinnamon, brown sugar, flour, and kosher salt. Mix gently until fruit is coated.

Step 3

Transfer the fruit mixture to the prepared baking dish, spreading it evenly.

Step 4

In another bowl, combine flour, rolled oats, brown sugar, granulated sugar, and a pinch of kosher salt for the topping.

Step 5

Cut in the cold salted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 6

Stir in chopped pecans.

Step 7

Sprinkle the topping evenly over the fruit mixture.

Step 8

Bake for 40–45 minutes or until the top is golden brown and the fruit is bubbly.

Step 9

Let cool slightly before serving with a scoop of strawberry ice cream.

Tips for Making the Recipe

• Use chilled butter to get a crisp, crumbly topping.
• Slice rhubarb and strawberries thickly so they retain some texture after baking.
• Don’t overmix the topping—small clumps create the best texture.
• Bake on a sheet pan to catch any bubbling fruit that might spill over.
• Let the crisp rest for at least 10 minutes before serving for cleaner scooping.

How to Serve

• Serve warm, straight from the oven, with strawberry ice cream or vanilla whipped cream.
• Enjoy chilled for a more set, bar-like texture.
• Add a drizzle of caramel or honey for extra indulgence.
• Pair with coffee or herbal tea as a sweet afternoon treat.
• Garnish with fresh mint or sliced strawberries for a pop of color.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate leftovers for up to 4 days. The topping may soften slightly but will still taste great.

Freezing

Freeze unbaked or baked crisp (tightly wrapped) for up to 2 months. Thaw in the fridge before baking or reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 15–20 minutes to restore crispiness. Microwave if in a rush, though topping may be softer.

FAQs

1. Can I use frozen fruit?

Yes, but thaw and drain it first to prevent excess moisture.

2. Is peeling rhubarb necessary?

No, as long as it’s fresh and tender. Older stalks may benefit from light peeling.

3. What size baking dish should I use?

An 8×8-inch or 9×9-inch square dish works well.

4. Can I make this without oats?

Yes, substitute more flour or add crushed graham crackers or nuts for texture.

5. Can I reduce the sugar?

Yes, adjust the filling and topping to your taste, especially if your fruit is very sweet.

6. Do I need to pre-cook the filling?

No, everything bakes together in the oven and turns perfectly tender.

7. Can I make the topping ahead?

Absolutely! Store it in the fridge up to 2 days in advance or freeze it for later use.

8. What if I don’t have pecans?

Use walnuts, almonds, or skip nuts entirely.

9. Is this recipe kid-friendly?

Yes, just adjust the ginger and spice levels to suit their taste.

10. Can I use a food processor for the topping?

Yes, but pulse briefly to avoid overmixing the butter into the flour.

Conclusion

Rhubarb Crisp is a rustic dessert that combines bold, fresh flavors with comforting textures. Sweet strawberries and tangy rhubarb melt into a jammy filling beneath a buttery, crunchy oat topping—pure joy in every bite. Whether you’re baking it for a dinner party or simply celebrating peak rhubarb season, this recipe is guaranteed to satisfy. Don’t forget the strawberry ice cream on top—because every crisp deserves a creamy, dreamy finish.

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