The bright pink color and tart flavor of rhubarb make a delightful filling for this simple rhubarb crisp. We recommend serving it warm with a scoop of vanilla ice cream for a classic finish.
Late spring and summer are ideal for fruit desserts, and a crisp is one of the easiest to make since it requires no pie crust. This rhubarb crisp delivers a sweet-tart filling and a crunchy oat topping that’s perfect as soon as fresh rhubarb appears at the farmers market.
Customize the filling by combining rhubarb with other fruits — strawberries are an especially delicious pairing. Serve the jammy rhubarb crisp warm with ice cream or yogurt for the ultimate seasonal dessert.
Ingredients for Rhubarb Crisp
These straightforward ingredients make a flavorful, reliable rhubarb crisp.
- Rhubarb: fresh is best, but thawed frozen rhubarb works if that’s what you have.
- Granulated sugar & brown sugar: granulated sugar sweetens the filling; brown sugar sweetens the topping and adds depth.
- Cornstarch: combines with the rhubarb juices during baking to create a thick, saucy filling.
- All-purpose flour: helps the crumble topping hold together in small clusters.
- Orange: a little fresh orange juice and zest balance the tartness of the rhubarb. Use fresh-squeezed juice for the best flavor.
- Butter or coconut oil: cold butter yields a rich, crisp topping; coconut oil is a good substitute for a dairy-free option.
- Oats: old-fashioned oats add chewy texture; quick oats can be used in a pinch.
- Pecans or walnuts: chopped nuts give a pleasant crunch; almonds also work well.
Variations
Try these simple variations to adapt the recipe to dietary needs or flavor preferences:
Vegan: use vegan butter or coconut oil in the topping.
Gluten-free: swap in certified gluten-free oats and a 1:1 gluten-free flour or almond flour for the all-purpose flour.
Add apples: replace about 1 lb of rhubarb with 2–3 sliced apples for a milder, apple-rhubarb crisp.
Add strawberries: for strawberry-rhubarb crisp, use 1 lb rhubarb and 1 lb strawberries for a sweet, classic combination.
How to Make Easy Rhubarb Crisp
This recipe is approachable for cooks at any level. Follow these steps for a reliable result.
Prepare the filling: wash and chop the rhubarb into ¼–½ inch pieces. In a large bowl, toss the rhubarb with granulated sugar, cornstarch, fresh orange juice, and orange zest. Spread the mixture in an even layer in a greased 8×8-inch baking dish or an oven-safe skillet.
Make the oat topping: combine old-fashioned oats, brown sugar, flour, cinnamon, and a pinch of sea salt. Cut in cold butter (or coconut oil) with a pastry cutter or your fingers until the mixture forms pea-sized crumbs. Stir in chopped pecans or walnuts.
Assemble and bake: eveny distribute the crumb topping over the rhubarb. Bake at 375°F for about 35 minutes, until the topping is golden and the filling is bubbling. Let the crisp rest about 10 minutes on the counter so the filling sets before serving.
Recommended Tools for this Recipe
- 8×8-inch baking dish or 12-inch oven-safe skillet
- Cutting board
- Chef’s knife
- Mixing bowls
What is the Best Way to Eat Rhubarb?
Rhubarb’s tartness works beautifully in cooked preparations. It can be stewed, poached, roasted, or pureed. We especially enjoy it baked in crisps or crumbles, or turned into a compote to spoon over oatmeal or yogurt.
How Do You Cut Rhubarb for Crisp?
Trim the tops and bottoms of the stalks and discard the leaves (they are inedible). Remove any tough or bruised sections, wash the stalks thoroughly, then slice into ¼–½ inch pieces—similar to how you’d cut celery.
What is the Difference Between a Rhubarb Crisp and Crumble?
Both are fruit desserts with a streusel-style topping. The main difference is that a crisp includes oats in the topping, giving it a chewier texture, while a crumble typically lacks oats and has a more clumpy streusel.
How to Store Rhubarb Crisp
Store leftover rhubarb crisp in an airtight container in the refrigerator for 3–4 days. Reheat portions in the microwave or in a 350°F oven until warm. For longer storage, freeze the crisp for up to 6 months. Thaw overnight in the fridge and reheat in the oven until hot and bubbly. If freezing an entire baked dish, wrap it tightly in foil or plastic wrap before freezing.
Easy Rhubarb Crisp
Equipment
- 8×8 inch baking dish OR 12 inch oven-safe skillet
- Cutting board
- Chef’s knife
- Mixing bowls
Ingredients
- 2 pounds rhubarb, trimmed and cut into ½-inch pieces
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh orange juice
- Zest from ½ orange
For the Topping:
- 1 cup old-fashioned oats
- 1/3 cup lightly packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup coconut oil or butter
- 1 teaspoon ground cinnamon
- Dash of sea salt
- 1/3 cup pecans or walnuts, chopped
Instructions
- Preheat the oven to 375°F and grease an 8×8-inch baking dish or oven-safe skillet.
- In a large bowl, toss the rhubarb with the sugar, cornstarch, orange juice, and orange zest. Spread evenly in the prepared dish.
- In a medium bowl, mix the oats, brown sugar, flour, cinnamon, and salt. Work in the cold butter or coconut oil until the mixture forms crumbs. Add a little water (¼ teaspoon at a time) only if needed to help the topping hold together. Stir in the chopped nuts.
- Scatter the crumb topping over the rhubarb. Bake for about 35 minutes, until the topping is golden and the filling is bubbly. Let rest 10 minutes before serving.