A classic dessert, this Rhubarb Crisp combines the tangy flavor of rhubarb with a buttery, oat-topped crumble. Perfectly balancing sweet and tart flavors, this easy-to-make dish is ideal for a cozy gathering or a summer treat.
Ingredients:
For the Crisp:
4 cups rhubarb, chopped
1 1/4 cups all-purpose flour
1 cup oatmeal
1/2 cup melted butter
1 1/4 cups light brown sugar, packed
1 teaspoon ground cinnamon
For the Sugar Sauce:
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla extract
Instructions:
Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a 7×11-inch or 8.5×11-inch baking dish.
Make the Crumble: In a large bowl, mix together the flour, oats, brown sugar, melted butter, and cinnamon until crumbly.
Layer the Crumble & Rhubarb: Press half of the crumble mixture into the bottom of the greased dish. Spread the chopped rhubarb evenly over the crumb layer.
Prepare the Sugar Sauce: In a separate bowl, whisk together the granulated sugar, cornstarch, and water. Microwave for 3-5 minutes until the mixture thickens and turns clear. Stir in vanilla extract.
Assemble the Crisp: Pour the sugar sauce evenly over the rhubarb. Then, sprinkle the remaining crumble mixture on top.
Bake: Place the dish in the oven and bake for 30-40 minutes, or until the edges are bubbling and the top is golden brown.
Serving Tips:
Best Served Warm: Rhubarb Crisp is at its best when served warm from the oven. The bubbling filling and crisp topping provide the perfect texture contrast.
Top It Off: Enhance the flavors with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for an extra indulgent treat.
Pair with Beverages: Serve alongside a hot cup of coffee or tea, or even a refreshing iced beverage like lemonade for a delightful dessert experience.
Storage Tips:
Room Temperature: If you plan to serve it the same day, the crisp can be left covered at room temperature for up to 24 hours.
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The topping may lose a bit of its crunch after refrigeration, but the flavors will still be delicious.
Freezing: To freeze, wrap the baked rhubarb crisp tightly with plastic wrap or foil and place it in a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
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FAQs:
Can I use frozen rhubarb in this rhubarb crisp recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before adding it to the baking dish. This will prevent the crisp from becoming too watery.
How can I make the topping extra crunchy?
For a crispier topping, you can toast the oats slightly before mixing them with the flour and butter. You can also add chopped nuts like almonds or pecans for extra texture and crunch.
Can I prepare rhubarb crisp ahead of time?
Yes, you can prepare the crisp in advance. Assemble the dish, cover it, and store it in the fridge for up to 24 hours before baking. When you’re ready to bake, remove it from the fridge and bake as directed.
How do I prevent the rhubarb crisp from getting soggy when storing?
To maintain the crispiness of the topping, store the rhubarb crisp uncovered or loosely covered in the fridge. If it does become soggy, reheating it in the oven will help restore some of the crispiness.
Conclusion:
Whether you’re craving something fruity and sweet or want to impress guests with a delicious homemade dessert, this Rhubarb Crisp hits the spot. The combination of juicy rhubarb and crunchy oat topping is sure to become a favorite in your dessert rotation!
📖 Recipe:
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Rhubarb Crisp
- Total Time: 55 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This easy Rhubarb Crisp recipe is the perfect balance of sweet and tart flavors, featuring a buttery oat topping and a juicy rhubarb filling. Ready in under an hour, it’s an ideal summer dessert. Perfect for anyone looking for a simple, comforting treat.
Ingredients
For the Crisp:
4 cups rhubarb, chopped
1 1/4 cups all-purpose flour
1 cup oatmeal
1 1/4 cups light brown sugar, packed
1/2 cup melted butter
1 teaspoon ground cinnamon
For the Sugar Sauce:
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 7×11-inch or 8.5×11-inch baking dish.
- In a large bowl, combine flour, oats, brown sugar, cinnamon, and melted butter until crumbly.
- Press half of the mixture into the bottom of the prepared dish.
- Spread chopped rhubarb evenly over the crumb layer.
- In a separate bowl, whisk sugar, cornstarch, and water. Microwave for 3-5 minutes until thickened. Stir in vanilla extract.
- Pour the sugar sauce over the rhubarb.
- Top with the remaining crumble mixture.
- Bake for 30-40 minutes until golden brown and bubbling.
Notes
You can use frozen rhubarb, but thaw and drain it first.
To enhance the topping, add chopped nuts like almonds or pecans.
Serve warm with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 354 kcal
