Description

Craving a dessert that’s the perfect blend of tart and sweet, with a crunchy topping to boot? Look no further than Rhubarb Crisp! This classic dessert showcases the tangy flavor of rhubarb, paired with a buttery, oat-filled crumble that’s both comforting and irresistible. Ideal for spring gatherings, family dinners, or a cozy night in, this crisp is as easy to make as it is delicious.

Ingredients

For the Rhubarb Filling

Rhubarb (4 cups, chopped, fresh or frozen): Provides the tart, vibrant base that defines the crisp.
Granulated Sugar (1 cup): Sweetens the rhubarb to balance its tartness.
All-Purpose Flour (¼ cup): Thickens the filling to prevent it from being runny.
Lemon Juice (1 tbsp): Enhances the tartness and brightens the flavor.
Vanilla Extract (1 tsp): Adds a warm, sweet note to the filling.

For the Crumble Topping

Rolled Oats (1 cup): Create a hearty, crunchy texture.
All-Purpose Flour (½ cup): Helps form the crumble’s structure.
Brown Sugar (½ cup, packed): Adds a caramel-like sweetness and crisp texture.
Ground Cinnamon (½ tsp): Infuses the topping with warm, cozy flavor.
Unsalted Butter (½ cup, melted): Binds the topping and adds rich, buttery flavor.

Substitutions and Variations

Rhubarb: Combine with 1–2 cups strawberries, raspberries, or apples for a sweeter, mixed-fruit filling.
Flour: Use cornstarch (2 tbsp) or arrowroot for the filling, or a gluten-free flour blend for the topping.
Sugar: Reduce granulated sugar to ¾ cup for a tarter filling, or use coconut sugar for a different flavor.
Butter: Swap for vegan butter or coconut oil for a dairy-free version.
Oats: Use quick oats for a finer texture, or add ¼ cup chopped nuts (like pecans or almonds) for extra crunch.
Gluten-Free: Use gluten-free oats and a gluten-free flour blend.

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Instructions

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking dish with butter or non-stick spray.
Prepare the Rhubarb Filling:
- In a large mixing bowl, combine 4 cups chopped rhubarb (fresh or frozen), 1 cup granulated sugar, ¼ cup all-purpose flour, 1 tbsp lemon juice, and 1 tsp vanilla extract.
- Stir until the rhubarb is evenly coated and the mixture is well combined.
- Transfer the rhubarb mixture to the greased baking dish, spreading it evenly.
Make the Crumble Topping:
- In a separate medium bowl, mix 1 cup rolled oats, ½ cup all-purpose flour, ½ cup packed brown sugar, and ½ tsp ground cinnamon.
- Pour in ½ cup melted unsalted butter and stir until the mixture is crumbly and well combined, with small clumps forming.
Assemble the Crisp:
- Sprinkle the crumble topping evenly over the rhubarb filling, covering it completely.
- Gently press down to ensure the topping adheres slightly.
Bake:
- Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- If the topping browns too quickly, cover loosely with foil during the last 10 minutes.
Serve:
- Let the crisp cool for 5–10 minutes to allow the filling to set slightly.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Cooking Tips

Fresh vs. Frozen Rhubarb: Use fresh rhubarb for a firmer texture, or frozen (no need to thaw) for convenience; frozen may release more juice, so ensure flour is mixed well.
Even Topping: Spread the crumble evenly to ensure every bite has crunch; avoid large clumps for consistent baking.
Check Doneness: The filling should be bubbly and slightly thickened; a toothpick inserted into the topping should come out clean.
Balance Tartness: Taste your rhubarb; if it’s very tart, add an extra ¼ cup sugar to the filling.