Rhubarb Crisp
Serves 6
This rhubarb crisp recipe is a delicious spring dessert! It has a tart, jammy rhubarb filling with a buttery oat crumble on top. Serve it with a scoop of vanilla ice cream or whipped cream for the perfect balance of sweet and tangy flavors.
Equipment
- 8x8 Ceramic Baking Dish (I've loved this Le Creuset one for years)
Ingredients
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
- ¼ cup sugar, use ⅓ cup for a sweeter flavor
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- Vanilla ice cream, for serving
Topping
- ½ cup all-purpose flour, spooned and leveled*
- ½ cup brown sugar
- ½ cup whole rolled oats
- ½ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter, cold and cubed**
Instructions
- Preheat the oven to 375°F and grease an 8x8-inch baking dish.
- In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
- Make the topping: In a medium bowl, combine the flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the butter until the mixture is crumbly and holds together when pinched.
- Sprinkle the topping over the rhubarb mixture and bake for 25 to 35 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
Notes
*Make it gluten-free: Replace the all-purpose flour with almond flour. Reduce the butter to 1/4 cup. If the crumble feels dry, add water, 1/2 teaspoon at a time, as needed to help it come together.
**Make it dairy-free: Replace the butter with firm coconut oil.