This rhubarb crisp recipe options tart, jammy rhubarb topped with a buttery oat crumble. It is SO straightforward and scrumptious—the right 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), nevertheless it’s nonetheless utterly scrumptious. A layer of contemporary rhubarb bakes to jammy, sweet-tart perfection, and a brown sugar and oat crumble crisps up superbly on high. I’m personally incapable of consuming it and not using a scoop of vanilla ice cream, however hey, you do you.
I’ve been making this rhubarb crisp recipe for years now. The truth is, I first deliberate to share it two years in the past, proper across the time our son was born. When you’re a father or mother, I’m certain 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 attempt it. Please, take pleasure in!
Rhubarb Crisp Recipe Substances
Right here’s what you’ll must make this rhubarb crisp recipe:
- Rhubarb, in fact! Two kilos of contemporary or frozen rhubarb stalks will do the trick. When you’re utilizing frozen rhubarb, no must 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. Gentle and darkish each work nice!
- Entire rolled oats – They change into 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 beneath.
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 hooked up, trim them off and discard them. You’ll simply want the stalks for this recipe.
Wash them properly. Then, peel off any powerful, stringy outer pores and skin. Minimize 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 (ensure that it’s agency!), and use your palms 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 high.
And bake! Bake in a 400°F oven till the crisp topping is golden brown and the rhubarb is comfortable, 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 gained’t have a lot (okay, any) rhubarb crisp left after the primary night time. However in case you do occur to have leftovers, you may 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
When you love this rhubarb crisp recipe, attempt one in all these contemporary spring desserts subsequent:
Rhubarb’s season is fleeting, lasting simply from April by June. Benefit from 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 high.
- 2 kilos rhubarb, trimmed, powerful strings eliminated, and lower into ½-inch items
- ¼ cup cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon contemporary orange juice
- 1 teaspoon orange zest
- Vanilla ice cream, for serving
- 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 palms 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 comfortable.
Take away from the oven and let cool for five minutes. Serve with vanilla ice cream.