Rhubarb Crisp

Rhubarb Crisp is household favourite that takes simply minutes to prep!

This crisp recipe is an ideal steadiness between candy and tart with a saucy rhubarb filling and a buttery oat crisp topping.

It’s tremendous simple to make!
This rhubarb crisp is the right steadiness between candy and tart.
It may be ready forward of time (as much as 3 days) and baked earlier than serving.
Rhubarb crisp reheats effectively for dessert (or breakfast) all through the week.

Tips on how to Put together Rhubarb for Crisp

You need to use frozen or recent rhubarb for this recipe. If utilizing frozen rhubarb, add 1 tablespoon of additional flour to the filling and don’t thaw it first.

When selecting rhubarb, pull the stalk from the plant near the basis. Minimize off the leaves and discard them.
You shouldn’t have to peel rhubarb; nevertheless, if the stalk is kind of thick, you may peel the harder exterior for those who’d like. I personally don’t normally hassle peeling it.

You may eat the inexperienced stalk nevertheless the leaves are toxic to eat so discard them (for people and animals alike).

Rhubarb Crisp being prepared in a white baking dish

Tips on how to Make Rhubarb Crisp

Chop the rhubarb and toss it with a little bit of flour, sugar, and cinnamon (recipe beneath).
Put together the oat topping.
Sprinkle the topping over fruit layer and bake till golden brown.

Should you don’t have sufficient rhubarb, you may add chopped apples or sliced strawberries (see notes).

Rhubarb Crisp prepared golden and brown in a baking dish

Storage and Freezing

As with different desserts like pie, this rhubarb crisp is okay to take a seat at room temperature in a single day after baking. If storing for a number of days, refrigerate any leftovers.

Rhubarb Favorites

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Tangy rhubarb will get a scrumptious improve with a buttery oat topping baked to golden perfection.

Prep Time 15 minutes

Prepare dinner Time 45 minutes

Whole Time 1 hour

Prepare dinner ModeForestall your display screen from going darkish

Preheat the oven to 375°F.
Rinse the rhubarb to take away filth or particles and discard the leaves. Minimize into ½-inch items. If the stalks are very skinny, minimize them into ¾-inch items.
In a medium bowl, mix rhubarb, white sugar, 3 tablespoons flour, and cinnamon. Toss effectively to coat and switch to the baking dish.
In a medium bowl, mix oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter till it’s effectively combined and it begins to stay collectively. Sprinkle the topping over the rhubarb combination.
Bake for 30 to 35 minutes or till the rhubarb filling is bubbly and the topping is golden brown.
Cool for no less than 10 minutes earlier than serving. Prime with a scoop of vanilla ice cream or cream.

To make strawberry rhubarb crisp: Use 3 cups strawberries and three cups rhubarb. Enhance flour within the filling to ⅓ cup.
Further spices like floor ginger will be added to the fruit filling.
Flour within the filling will be changed with 1 ½ tablespoons cornstarch.
This dessert will be ready and refrigerated for 3 days earlier than baking.
I usually bake this recipe within the afternoon and depart it at room temperature to chill. Place it within the oven for about quarter-hour earlier than serving to heat.

Vitamin data supplied is an estimate and can range primarily based on cooking strategies and types of components used.

Course Dessert

Delicacies American

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