Rhubarb Crisp
This Rhubarb Crisp offers a delightful balance of sweet and tart, making it an ideal dessert for any occasion. Whether you’re hosting a summer barbecue or simply want to enjoy a comforting treat at home, this crisp is sure to impress. The juicy rhubarb pairs perfectly with the buttery oat topping, creating a delicious contrast in textures. Plus, it’s simple to make and can be served warm with ice cream for an extra special touch!
Why You’ll Love This Recipe
- Easy to Prepare: This Rhubarb Crisp comes together quickly with simple ingredients, perfect for beginner cooks.
- Versatile Serving Options: Enjoy it warm or cold, plain or with ice cream—this dessert fits your mood!
- Seasonal Delight: Use fresh rhubarb in the spring or frozen rhubarb year-round for a taste of summer anytime.
- Healthier Dessert Choice: Packed with fiber from oats and rhubarb, it’s a dessert you can feel good about indulging in.
Tools and Preparation
Before diving into this recipe, gathering the right tools will make your cooking experience smoother. Here’s what you’ll need:
Essential Tools and Equipment
- 8×8 or 9×9 inch baking pan
- Large mixing bowls
- Pastry cutter (or fork)
- Measuring cups and spoons
Importance of Each Tool
- Baking Pan: A sturdy pan ensures even baking and helps achieve that golden brown top.
- Mixing Bowls: Having multiple bowls allows for easy mixing of ingredients without mess.
- Pastry Cutter: This tool makes it easy to combine the butter with the dry ingredients, ensuring a crumbly texture.
Ingredients
For this delicious Rhubarb Crisp, you will need:
- 5 cups rhubarb (frozen or fresh, chopped (about 600g))
- 3/4 cup granulated sugar (150g)
- 1/4 cup corn starch
- 1/2 cup butter (cold, cubed)
- 1/2 cup brown sugar (lightly packed)
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour (or substitute all-purpose flour) (65 g)
How to Make Rhubarb Crisp
Step 1: Preheat the Oven
Preheat your oven to 375 degrees F. Lightly grease an 8×8 or 9×9 inch pan to prevent sticking.
Step 2: Prepare the Rhubarb Mixture
In a large bowl:
Stir together the rhubarb, granulated sugar, and corn starch.
If using fresh rhubarb, use only 2 tablespoons of corn starch.
Pour this mixture into your prepared baking pan.
Step 3: Make the Topping
In another large bowl:
Combine butter, brown sugar, oats, and flour.
Use a pastry cutter, fork, or your hands to mix until crumbly.
Spread this topping evenly over the rhubarb mixture in the pan and press down lightly.
Step 4: Bake and Serve
Bake in the preheated oven for about 35-40 minutes. Look for a golden brown topping and bubbly edges.
Let it sit for about 10 minutes before serving warm with ice cream on top.
Enjoy your delightful Rhubarb Crisp!
How to Serve Rhubarb Crisp
Rhubarb Crisp is a delightful dessert that can be served in various ways to enhance its flavors. Whether you’re hosting a gathering or enjoying a quiet evening at home, these serving suggestions will elevate your experience.
With Vanilla Ice Cream
- The classic pairing of warm Rhubarb Crisp with creamy vanilla ice cream adds a rich and sweet contrast to the tart rhubarb.
Drizzled with Caramel Sauce
- A drizzle of warm caramel sauce over your Rhubarb Crisp creates an indulgent treat that balances sweetness and tartness beautifully.
Topped with Whipped Cream
- Light and fluffy whipped cream complements the crisp, adding an airy texture that lightens the dish while enhancing its flavors.
Served with Greek Yogurt
- For a healthier option, serve your Rhubarb Crisp with a dollop of Greek yogurt. This adds creaminess and a tangy flavor that pairs well with the dish.
Accompanied by Fresh Berries
- Fresh strawberries or raspberries can be served alongside the crisp for an added burst of flavor and color, making the dessert even more appealing.
As Breakfast or Brunch
- Turn leftover Rhubarb Crisp into a delicious breakfast option by serving it warm with yogurt or milk. It’s not just for dessert!
How to Perfect Rhubarb Crisp
To achieve the best results when making Rhubarb Crisp, here are some essential tips to keep in mind.
- Use Fresh Ingredients: Fresh rhubarb will provide the best flavor and texture. If you use frozen rhubarb, ensure it’s fully thawed and drained.
- Adjust Sugar Levels: Depending on your taste preference, adjust the sugar levels. If you prefer it less sweet, reduce the granulated sugar slightly.
- Mix Toppings Well: Ensure that your butter is cold when mixing with oats and flour; this helps create a crunchy topping.
- Don’t Overbake: Keep an eye on your Rhubarb Crisp as it bakes. Once it turns golden brown, remove it from the oven to prevent burning.
- Let It Sit: Allowing the crisp to sit for about 10 minutes after baking helps the filling thicken up slightly before serving.
- Experiment with Spices: Adding a pinch of cinnamon or nutmeg can enhance the flavors of your Rhubarb Crisp, giving it an extra depth.
Best Side Dishes for Rhubarb Crisp
While Rhubarb Crisp is delicious on its own, pairing it with complementary side dishes can enhance your meal. Here are some great options:
- Vanilla Ice Cream – A classic choice that brings creaminess to balance the tartness of rhubarb.
- Custard – Smooth custard provides richness and pairs beautifully with crispy toppings.
- Cheese Platter – A selection of cheeses can create an interesting contrast against the sweetness of the crisp.
- Fruit Salad – A refreshing fruit salad adds brightness and freshness to offset the warmth of the dessert.
- Pecan Pie Bars – These bars have a unique texture and flavor that complement Rhubarb Crisp nicely.
- Chocolate Cake – Rich chocolate cake serves as a decadent alternative for those who crave chocolate desserts.
- Lemon Sorbet – The zesty lemon sorbet offers a cool and refreshing finish after enjoying warm rhubarb crisp.
- Coffee or Tea – A warm beverage enhances dessert time and provides comfort alongside sweet treats.
Common Mistakes to Avoid
When making Rhubarb Crisp, it’s easy to make a few common mistakes. Here are some tips to help you achieve the best results.
- Using too much corn starch: If you’re using fresh rhubarb, reduce the corn starch to only 2 tablespoons. This will ensure your filling isn’t overly thick.
- Not greasing the pan: Failing to grease your pan can result in a sticky mess. Always lightly grease your baking dish to allow for easy serving.
- Overmixing the topping: Mixing the oat topping too much can lead to a dense texture. Aim for a crumbly consistency by mixing just until combined.
- Skipping the cooling time: Serving immediately can result in a runny filling. Let the crisp sit for about 10 minutes before serving to allow it to set.
- Using old or frozen rhubarb without thawing: If using frozen rhubarb, thaw and drain excess moisture. This prevents your crisp from becoming soggy.
Storage & Reheating Instructions
Refrigerator Storage
- Store Rhubarb Crisp in an airtight container.
- It can last for up to 4 days in the refrigerator.
Freezing Rhubarb Crisp
- Wrap portions tightly in plastic wrap and then in foil before freezing.
- It can be stored for up to 3 months in the freezer.
Reheating Rhubarb Crisp
- Oven: Preheat to 350°F (175°C) and bake for about 15-20 minutes until warmed through.
- Microwave: Heat individual portions for 30-45 seconds, checking regularly to avoid overheating.
- Stovetop: Place in a saucepan over low heat, stirring occasionally until warm.
Frequently Asked Questions
Here are some common questions about making Rhubarb Crisp that might help you out.
Can I use frozen rhubarb for Rhubarb Crisp?
Yes, frozen rhubarb works great! Just make sure to thaw and drain excess water before using it in your recipe.
How do I know when my Rhubarb Crisp is done?
Your crisp is ready when the top is golden brown and bubbling around the edges. A baking time of 35-40 minutes at 375°F usually does the trick.
What can I serve with Rhubarb Crisp?
Serving it warm with ice cream or whipped cream adds a delightful touch. You can also enjoy it plain for a lighter dessert option.
Is there a gluten-free version of Rhubarb Crisp?
Absolutely! Substitute whole wheat flour with gluten-free flour or almond flour for an equally delicious gluten-free option.
Final Thoughts
This Rhubarb Crisp is not just delicious; it’s versatile too! You can customize it by adding other fruits like strawberries or apples for different flavors. Whether enjoyed warm with ice cream or cooled down as a snack, this dessert brings comfort and joy. Give it a try!
Rhubarb Crisp
- Total Time: 55 minutes
- Yield: Serves approximately 8
Description
Indulge in the delightful flavors of Rhubarb Crisp, a perfect blend of sweet and tart that satisfies your dessert cravings. This comforting dish features juicy rhubarb enveloped in a buttery oat topping, creating an irresistible contrast of textures. Ideal for any occasion, from summer barbecues to cozy family dinners, this easy-to-make dessert can be served warm with a scoop of vanilla ice cream or enjoyed on its own. With minimal ingredients and simple preparation steps, you’ll find yourself reaching for this nostalgic treat time and again.
Ingredients
- 5 cups rhubarb (fresh or frozen, chopped)
- 3/4 cup granulated sugar
- 1/4 cup corn starch
- 1/2 cup cold butter (cubed)
- 1/2 cup brown sugar
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8 or 9×9 inch baking pan.
- In a large bowl, combine rhubarb, granulated sugar, and corn starch. If using fresh rhubarb, use only 2 tablespoons of corn starch. Spread this mixture in the prepared baking pan.
- In another bowl, mix together butter, brown sugar, oats, and flour until crumbly. Evenly distribute the topping over the rhubarb mixture and press down gently.
- Bake for 35-40 minutes until the topping is golden brown and the edges are bubbly. Allow to cool for about 10 minutes before serving warm with ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 150g)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
