This rhubarb crisp recipe options tart, jammy rhubarb crowned with a buttery oat collapse. It is SO simple and scrumptious—the very best spring dessert!
Step apart, strawberry rhubarb pie! This rhubarb crisp recipe is my favourite spring dessert.
I adore it as it’s really easy (HUGE bonus issues for now not requiring pie crust), but it surely’s nonetheless totally scrumptious. A layer of clean rhubarb bakes to jammy, sweet-tart perfection, and a brown sugar and oat collapse crisps up fantastically on best. I’m in my opinion incapable of consuming it with no scoop of vanilla ice cream, however howdy, you do you.
I’ve been making this rhubarb crisp recipe for years now. Actually, I first deliberate to proportion it two years in the past, proper across the time our son was once born. For those who’re a mother or father, I’m certain you’re now not shocked that our entire weblog agenda kinda went out the window for a couple of weeks then, lengthy sufficient for rhubarb season to come back and cross. However I’m so happy that this rhubarb crisp recipe is in any case getting its second now, fittingly on Mom’s Day. It’s this kind of glorious spring deal with, and I will be able to’t look forward to you to check out it. Please, experience!
Rhubarb Crisp Recipe Components
Right here’s what you’ll wish to make this rhubarb crisp recipe:
- Rhubarb, in fact! Two kilos of clean or frozen rhubarb stalks will do the trick. For those who’re the use of frozen rhubarb, no wish to thaw it ahead of baking.
- Cane sugar – For sweetening the tart rhubarb.
- Cornstarch – It makes the rhubarb juices thick and shiny.
- Orange juice and zest – They upload citrusy perfume and freshness to the tangy filling.
- Almond flour and walnuts – They upload nutty crunch to the collapse topping.
- Brown sugar – It sweetens the topping. Mild and darkish each paintings nice!
- Complete rolled oats – They develop into crisp and golden brown within the oven, giving the topping superb texture and toasty taste.
- Cinnamon – For decent, comfy intensity of taste.
- Coconut oil – Butter works too! It provides wealthy taste to the topping and is helping it get great and crisp.
- And sea salt – To make the entire flavors pop!
To find your entire recipe with measurements beneath.
The way to Make Rhubarb Crisp
This rhubarb crisp recipe couldn’t be more practical to make! Right here’s the way it is going:
First, get ready the rhubarb. If yours has leaves connected, trim them off and discard them. You’ll simply want the stalks for this recipe.
Wash them neatly. Then, peel off any tricky, stringy outer pores and skin. Reduce 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 collapse topping. In a medium bowl, combine in combination the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Upload the coconut oil (make certain it’s company!), and use your fingers to paintings it into the oat combination till it crumbles. If the mix feels dry, upload water, 1/4 teaspoon at a time, till it begins to carry in combination when pinched.
Collect 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 collapse on best.
And bake! Bake in a 400°F oven till the crisp topping is golden brown and the rhubarb is cushy, 15 to twenty-five mins.
Let cool for five mins ahead of serving with vanilla ice cream.
The way to Retailer Rhubarb Crisp
In case your circle of relatives is the rest like ours, you gained’t have a lot (adequate, any) rhubarb crisp left after the primary evening. However when you do occur to have leftovers, you’ll be able to retailer them, lined, 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 an average breakfast. 🙂
Extra Favourite Spring Muffins
For those who love this rhubarb crisp recipe, check out this sort of contemporary spring muffins subsequent:
Rhubarb Crisp
Serves 6
Rhubarb’s season is fleeting, lasting simply from April via June. Profit 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 collapse on best.
- 2 kilos rhubarb, trimmed, tricky strings got rid of, 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
Topping
- ½ cup almond flour
- ½ cup brown sugar
- ½ cup entire rolled oats
- ½ cup beaten walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup company coconut oil
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Preheat the oven to 400°F and grease an 8×8-inch baking dish.
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In a big bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Unfold lightly within the ready baking dish.
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Make the topping: In a medium bowl, combine in combination the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your fingers to paintings within the coconut oil till the mix crumbles. Whether it is too dry, upload water, ¼ teaspoon at a time, till the mix begins to carry in combination when pinched.
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Sprinkle the topping lightly over the rhubarb and bake for 15 to twenty-five mins, or till the topping is golden brown and the rhubarb is cushy.
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Take away from the oven and let cool for five mins. Serve with vanilla ice cream.
