Easy Rhubarb Crisp Dessert

This easy rhubarb crisp is my personal go to dessert whenever spring brings a bounty of fresh rhubarb. With a golden crisp topping that perfectly balances the tart fruit beneath this recipe is quick enough for a weeknight and crowd pleasing enough for holiday gatherings like Easter. Vanilla ice cream on top is truly the finishing touch and makes every bite feel nostalgic and special.

My first rhubarb crisp was made on a whim with grocery rhubarb and after one bite that tart sweet combo instantly became a family tradition. There is just something about warm crisp with melty ice cream that feels like summer at home.

Ingredients

• Rhubarb: fresh or frozen gives this dessert its signature tang picking stalks that are firm and deep pink gives the best color and flavor
• Cornstarch: helps thicken the fruit filling without making it gummy look for a fresh container for the most reliable thickening power
• Sugar: sweetens the tart rhubarb do not try to reduce this or you will have a sour crisp
• Ground cinnamon: adds cozy warmth and ties the fruit and crumble together choose a fragrant cinnamon for best results
• Oats: create the classic crunchy topping quick oats work best for even texture while old fashioned will make a chunkier crisp
• Flour: binds the topping choose all purpose flour and measure accurately to avoid a dry topping
• Pinch of salt: balances flavors in the topping and brings out the sweetness use a fine salt for even seasoning
• Cold butter: key for getting big delicious crumbles use straight from the fridge and cube it with a knife for easy mixing

Step-by-Step Instructions

Prep the Pan:

Butter a two quart casserole dish to prevent sticking and help the crisp serve up neatly later on

Make the Rhubarb Filling:

Stir together sliced rhubarb cornstarch sugar and cinnamon in a large bowl making sure all the fruit is evenly coated then spread the mixture in your prepared dish

Mix the Crumble Topping:

Combine oats flour sugar cinnamon and salt in a second bowl then add cold cubed butter use your fingers or a pastry cutter to work the butter in until the mixture forms thick loose crumbles similar to chunky cookie dough

Assemble and Bake:

Scatter the crumble topping evenly over the rhubarb layer making sure to cover most of the fruit place the dish in your hot oven and bake at four hundred degrees Fahrenheit for thirty five minutes until the top is golden brown and the filling bubbles at the edges

Rest and Serve:

Allow the crisp to cool on the counter for ten minutes this helps the filling set and gives you neater servings serve warm on its own or with a scoop of vanilla ice cream

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If I had to choose I would say oats are my favorite part the way they take on the buttery flavor and crisp up golden brown is just unbeatable. My kids always sneak a little extra crisp topping when I am not looking and those moments make this dish extra special for our table.

Storage tips

Store any leftover rhubarb crisp covered on the counter for one to two days. If you want it to last longer pop it in the refrigerator tightly covered. Reheat by placing leftovers in the oven at three hundred fifty degrees Fahrenheit for ten minutes so the topping stays crisp. Cold leftover crisp is also surprisingly tasty for breakfast.

Ingredient substitutions

If you have only old fashioned oats you can pulse them a few times in a food processor for a finer texture. Margarine can be used instead of butter as long as it is stick margarine not spread. If you are out of cornstarch plain flour works in the filling just dust it lightly over the rhubarb so it coats every piece.

Serving suggestions

A scoop of real vanilla ice cream makes this a dream dessert but it is also great with lightly sweetened whipped cream or even a thick spoonful of plain Greek yogurt for brunch. Sprinkle with extra cinnamon for a little spice or pair with strawberries if you want a classic combination.

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Cultural and seasonal notes

Rhubarb is often one of the first perennials to emerge in spring and its tart flavor was cherished before berries were in season. Crisps became especially popular for home cooks in the early twentieth century who wanted a simple dessert using whatever fruit was on hand. This timeless dish is a lovely taste of tradition and a great way to celebrate spring’s earliest harvest.

Frequently Asked Questions

→ Can I use frozen rhubarb?

Yes, measure frozen rhubarb before thawing. Thaw completely and carefully drain off excess liquid before using.

→ What type of oats work best?

Quick oats yield a finer crumble, but old fashioned oats can be pulsed in a food processor for a similar effect.

→ What should I use if I don’t have cornstarch?

You can substitute flour, just ensure it's well mixed into the rhubarb so it doesn't settle at the bottom.

→ How do I get a perfect crumble topping?

Use fridge-cold butter and cut it into the dry ingredients thoroughly until the mixture is crumbly and holds together lightly.

→ How should leftovers be stored?

Cover and keep on the counter for up to two days to maintain the crisp topping.