why make this recipe
Easy Rhubarb Crisp is a delightful dessert that combines the tartness of rhubarb with a sweet, crunchy topping. It’s simple to prepare, making it perfect for both beginner bakers and experienced cooks. Whether you have fresh rhubarb from your garden or frozen rhubarb in your freezer, this recipe is versatile and satisfying. It’s ideal for any occasion, whether you’re hosting a gathering or simply craving a sweet treat at home.
how to make Easy Rhubarb Crisp
Ingredients
- 2 pounds sliced rhubarb (fresh or frozen)
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 cup oats
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 stick cold butter (cubed)
Directions
Prep: Heat oven to 400°F. Lightly butter a ~2 quart casserole dish.
Make rhubarb filling: In a large bowl, combine the sliced rhubarb, cornstarch, sugar, and cinnamon. Mix well and evenly spread this filling into the prepared casserole dish.
Make topping: In another large bowl, combine oats, flour, sugar, cinnamon, and a pinch of salt. Cut in the cold butter until the mixture resembles crumbs.
Finish and bake: Evenly scatter the crumb topping over the rhubarb filling. Bake in the hot oven for about 35 minutes, or until the top is golden and bubbly. Allow to sit on the counter for 10 minutes before serving.
how to serve Easy Rhubarb Crisp
Serve Easy Rhubarb Crisp warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy texture of ice cream complements the tartness of the rhubarb and adds to the overall enjoyment of the dish.
how to store Easy Rhubarb Crisp
To store Easy Rhubarb Crisp, let it cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, consider freezing it. Wrap it tightly and store it in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator and reheat in the oven.
tips to make Easy Rhubarb Crisp
- Use fresh rhubarb: If you have access to fresh rhubarb in season, use it for the best flavor.
- Adjust sweetness: If you prefer a sweeter crisp, feel free to add more sugar to the filling.
- Watch the baking time: Ovens vary, so keep an eye on the crisp towards the end of baking to avoid over-browning.
variation
You can add other fruits to the rhubarb filling, like strawberries or apples, for a different flavor profile. This adds sweetness and richness, making the crisp even more enjoyable.
FAQs
1. Can I use frozen rhubarb?
Yes, frozen rhubarb works great for this recipe. Just make sure to thaw it and drain any excess liquid before combining it with the other filling ingredients.
2. Can I make this recipe ahead of time?
Yes, you can prepare the rhubarb filling and crumb topping separately in advance. Store them in the fridge and combine them just before baking.
3. How do I know when the crisp is done?
The crisp is done when the topping is golden brown and the filling is bubbly around the edges. A few minutes of cooling will help it set before serving.
Easy Rhubarb Crisp
Ingredients
For the filling
- 2 pounds sliced rhubarb (fresh or frozen) Fresh rhubarb is preferred for the best flavor.
- 1/4 cup cornstarch
- 3/4 cup sugar Adjust sweetness as desired.
- 1/2 teaspoon ground cinnamon
For the topping
- 1 cup oats
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 stick cold butter (cubed)
Instructions
Preparation
- Preheat your oven to 400°F. Lightly butter a ~2 quart casserole dish.
- In a large bowl, combine the sliced rhubarb, cornstarch, sugar, and cinnamon. Mix well and evenly spread this filling into the prepared casserole dish.
- In another large bowl, combine oats, flour, sugar, cinnamon, and a pinch of salt. Cut in the cold butter until the mixture resembles crumbs.
Baking
- Evenly scatter the crumb topping over the rhubarb filling. Bake in the hot oven for about 35 minutes, or until the top is golden and bubbly.
- Allow the dish to sit on the counter for 10 minutes before serving.