Classic Rhubarb Crisp
Mar 16, 2025 01:51 AM
Of all the spring produce I look forward to the most, rhubarb is at the very top of the list. I can never get enough of its pretty pink color and tart bite this time of year. While it’s most classically paired with strawberries, I feel strongly that it deserves to be unaccompanied so its distinct flavor isn’t masked.
There are plenty of newfangled ways to enjoy rhubarb, but because its season is so short, I like to keep it simple. This warm, sweet crisp puts rhubarb front and center — it’s simple, homey, and begging for vanilla ice cream or whipped cream. It’s the first recipe you should make after carting home a heavy haul from the farmers market.
Why You’ll Love It
It’s the best spring dessert you can make. I make fruit crisps all year long with whatever is in season, but there’s something extra special about one featuring rhubarb. The striking color is a welcome sight after a winter of muted tones.
This recipe isn’t fussy. It takes ingredients you might already have in your pantry and turns them into a comforting, crowd-pleasing dessert.
Ingredients:
For the filling
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 pounds fresh rhubarb, leaves removed and discarded, stalks cut into 1-inch pieces (about 6 cups)
- 1 tablespoon freshly squeezed lemon juice
For the topping
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon (optional)
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the baking dish
- Vanilla ice cream or whipped cream, for serving (optional)
Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
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