Rhubarb Crisp Recipe

If you’re craving something sweet, tangy, and impossibly cozy, this Rhubarb Crisp absolutely delivers. With a bubbling, tart rhubarb filling and a toasty walnut-oat crumble, it’s that classic dessert you’ll want to revisit every spring and summer. Trust me—one gooey, golden bite topped with a scoop of vanilla ice cream, and you’ll see why this crisp is so beloved.

Ingredients You’ll Need

One of the best parts of making rhubarb crisp is how few ingredients you need to transform fresh rhubarb into something magical. Each component is chosen for its unique role in creating that classic sweet-tangy filling and delightfully crunchy topping.

• Rhubarb (2 pounds): Bright, tart, and juicy—rhubarb’s vibrant flavor forms the heart of this crisp. Be sure to trim and remove any tough strings.
• Sugar (¼ cup): Just enough to sweeten the tart rhubarb without overwhelming its natural bite.
• Cornstarch (2 tablespoons): This thickens the fruit juices, so your filling is luscious, not watery.
• Fresh Orange Juice (1 tablespoon): The citrus lifts the fruit’s flavor and adds a subtle depth.
• Orange Zest (1 teaspoon): The zest adds concentrated citrus aroma—don’t skip it!
• Almond Flour (½ cup): Adds a mild, nutty richness to the topping while keeping it naturally gluten-free.
• Brown Sugar (½ cup): For warmth and caramel notes in the crumble.
• Whole Rolled Oats (½ cup): Brings that essential, hearty crunch to each bite.
• Crushed Walnuts (½ cup): A toasty flavor and extra texture in every forkful of topping.
• Cinnamon (½ teaspoon): Totally classic—just enough spice to compliment the fruit and nuts.
• Sea Salt (¼ teaspoon): Balances the sweetness and wakes up the other flavors.
• Firm Coconut Oil or Butter (¼ cup): Either one gives you that craveable, crumbly topping.
• Vanilla Ice Cream: Optional, but highly recommended for serving this warm crisp à la mode!

Variations

The beauty of rhubarb crisp is in its flexibility—once you get the basics down, you can feel free to play! Whether you want to swap in different fruits, adapt for dietary needs, or put your own twist on the topping, this recipe is perfect for experimenting.

• Add Strawberries: Mix in a cup of sliced strawberries with the rhubarb for a crowd-pleasing classic combo.
• Make It Nut-Free: Swap the walnuts and almond flour for sunflower seeds and all-purpose flour (or more oats) if allergies are a concern.
• Swap the Sweetener: Use coconut sugar or maple syrup in place of brown sugar for a different flavor profile and natural sweetness.
• Go Vegan: Stick with coconut oil and serve with a dairy-free ice cream for a completely plant-based dessert.
• Use Mixed Berries: Toss in blueberries, raspberries, or blackberries for a medley of tart and sweet.

How to Make Rhubarb Crisp

Step 1: Prep Your Baking Dish & Oven

Start by preheating your oven to 375°F—just the right temperature for bubbling fruit and a perfectly golden topping. Lightly grease an 8×8-inch baking dish with butter or coconut oil to prevent sticking and make serving a breeze.

Step 2: Toss the Rhubarb Filling

In a large mixing bowl, combine the chopped rhubarb with sugar, cornstarch, orange juice, and zest. Toss everything well, making sure the fruit is evenly coated. This step is key for ensuring your filling is both juicy and beautifully thickened, with just a hint of citrus.

Step 3: Make the Oat-Walnut Topping

Combine almond flour, brown sugar, oats, crushed walnuts, cinnamon, and salt in a medium bowl. Add in your firm coconut oil or butter, then use your hands to work it all together until coarse crumbs form. If it feels dry, add water a little at a time until it holds together when pinched—a tiny detail that makes a world of difference for that perfect crumble.

Step 4: Assemble and Bake

Spread the rhubarb mixture evenly in your prepared baking dish. Sprinkle the crumble topping over the fruit, covering as much surface area as you can for maximum golden crunch. Bake for 25–30 minutes, until the topping is browned and the rhubarb is softened and bubbling at the edges.

Step 5: Cool and Serve

Let your rhubarb crisp cool for at least 5 minutes after baking—this gives the juices a chance to settle and the topping to crisp up just right. Scoop generous portions into bowls and finish with a big scoop of vanilla ice cream if you’re feeling extra (highly recommended!).

How to Serve Rhubarb Crisp

Garnishes

The classic move is a generous scoop of vanilla ice cream, which transforms warm rhubarb crisp into pure comfort. For a touch of elegance, try a dollop of Greek yogurt, a sprinkle of powdered sugar, or a scattering of fresh orange zest to highlight those citrus notes.

Side Dishes

Pair your rhubarb crisp with lighter spring or summer mains like grilled chicken, salmon, or a fresh salad. At a brunch spread, it’s perfect alongside quiches, fruit salad, or a glass of chilled rosé.

Creative Ways to Present

For individual portions, bake the crisp in ramekins or mini cast-iron skillets—they look adorable and offer maximum crumble per bite. Or, add a colorful twist with a few sliced strawberries on top before baking for a beautiful blush-pink effect that pops on any dessert table.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the baking dish or transfer the rhubarb crisp to an airtight container and keep it in the fridge. It stays delicious for up to 3 days (though I doubt it’ll last that long!).

Freezing

You can freeze the unbaked assembled crisp—just wrap tightly in plastic and foil, then freeze for up to 2 months. Bake directly from frozen, adding 10–15 extra minutes to your bake time, until hot and bubbling.

Reheating

To reheat, pop chilled or thawed rhubarb crisp in a 350°F oven for 10–15 minutes to revive the topping’s crunch and get the filling nice and warm. Individual portions can be microwaved, but the oven brings back the crispness best!

FAQs

Final Thoughts

This Rhubarb Crisp truly captures the vibrancy of the season and is pure comfort in every spoonful. If you’ve never tried baking with rhubarb, let this be your invitation—the flavors are bright, the prep is easy, and a warm crisp shared with friends or family is always a win. I hope you love it as much as I do!

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