Description
This Rhubarb Crisp is a delightful and easy-to-make dessert featuring tart, fresh rhubarb topped with a buttery oat crumble. Baked to golden perfection, this crisp is the perfect balance of sweet and tangy, ideal for serving warm with ice cream or whipped cream.
Ingredients
Scale
Rhubarb Filling
- 3 cups diced fresh rhubarb
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice (optional)
Crisp Topping
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it is hot enough for baking your crisp efficiently.
- Prepare rhubarb filling: In a mixing bowl, combine the diced fresh rhubarb, white sugar, all-purpose flour, water, ground cinnamon, and ground allspice if using. Toss everything together until the rhubarb is evenly coated with the mixture.
- Transfer filling: Grease an 8×8-inch baking dish and pour in the rhubarb mixture, spreading it out evenly in the dish.
- Make crisp topping: In a separate bowl, mix together rolled oats, all-purpose flour, brown sugar, and salt. Add the cold cubed unsalted butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Top the rhubarb: Evenly sprinkle the oat mixture over the rhubarb filling in the baking dish, ensuring full coverage for a crunchy topping.
- Bake the crisp: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
- Cool and serve: Allow the crisp to cool slightly before serving. Enjoy it warm, ideally paired with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
- Adjust sugar levels according to your preferred sweetness or based on the tartness of your rhubarb.
- Cold butter is key to creating a crumbly topping texture; avoid melting it before mixing.
- Store leftovers covered in the refrigerator for up to 3 days, and reheat before serving.
- Adding chopped nuts like walnuts or pecans to the topping provides a nice crunch and flavor variation.
