Rhubarb Crisp
Sweet and tart with the perfect amount of crunch! This easy crisp recipe is exactly what you need to use up all the summer rhubarb.
I figured it was time to share a tasty summer dessert recipe. And what better ingredient to use than the vegetable rhubarb.
That’s right! We’re using this summer vegetable to make the best gooey filling with a crispy oatmeal topping.
But, don’t worry. No one will ever know that they’re eating a vegetable for dessert once you’re done.
All you need is some fresh rhubarb, old-fashioned rolled oats, some sugar, and a handful of other ingredients. You can even toss in some ripe strawberries or apples if you like.
Don’t forget to serve it with a scoop of vanilla ice cream!
Storage
Refrigerator: Store leftovers in the refrigerator for 4-5 days.
Freezer: Prepare up to the point of baking. Wrap in plastic wrap followed by heavy duty aluminum foil. Our rhubarb crisp stays fresh for about 2 months.
Ingredients
Crumble Topping
- 1 cup old-fashioned rolled oats
- 6 tablespoons unsalted butter, cold, cubed
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Rhubarb Filling
- 6 cups rhubarb, fresh, diced
- ¾ cup light brown sugar
- ½ cup water, divided
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 400°F, and lightly grease an 8-inch round, 8 x 8-inch baking dish, or 2-quart dish.
For the Crumb Topping
- In a medium bowl, use a pastry cutter or your hands to combine the topping ingredients until well mixed.1 cup old-fashioned rolled oats6 tablespoons unsalted butter½ cup all-purpose flour½ cup brown sugar¼ cup granulated sugar½ teaspoon ground cinnamon½ teaspoon salt
- Transfer the crumb topping to the refrigerator while you prepare the filling.
For the Rhubarb Filling
- Add the rhubarb, brown sugar, ¼ cup of water, vanilla and cinnamon to a medium saucepan. Bring to a simmer over medium heat, and cook for about 5 minutes.6 cups rhubarb¾ cup light brown sugar2 teaspoons pure vanilla extract1 teaspoon ground cinnamon
- While the rhubarb mixture cooks, make a slurry by mixing the remaining ¼ cup cold water and 2 tablespoons of cornstarch until smooth. Add the slurry, and stir until the mixture beings to thicken, about 2 to 3 minutes.2 tablespoons cornstarch
- Add the rhubarb mixture to the prepared baking dish then sprinkle the crumb topping over the top.
- Bake for 30 to 35 minutes or until the top turns a light golden color and the center jiggles slightly. The filling will be bubbly around the edges.
- Allow the crisp to rest for 5-10 minutes before serving. Serve warm with vanilla ice cream!
Your recipe doesn’t say how much Rhubarb to Brown sugar.
10-1? 40-1?
How many pounds are you talking!
David
Good Morning David, the ingredient amounts are listed in the recipe card…