If you have never experienced the delightful combination of tart rhubarb and a sweet, buttery crisp topping, you’re in for a treat. This Rhubarb Crisp recipe is so delectable that once you try it, you’ll never want another recipe. It’s simple, classic, and utterly satisfying. The layers of flavors and textures make it a perfect dessert for any occasion. Let’s dive into this recipe and explore each step to create a dish that promises perfection in every bite.
Ingredients
Rhubarb Mixture
- 5 cups chopped rhubarb, washed
- ½ cup (100g) brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
Crisp Mixture
- 1 cup (90g) quick-cooking oats
- 1 cup (125g) all-purpose flour
- 1 cup (200g) packed brown sugar
- 2 teaspoons ground cinnamon
- ½ cup (1 stick, 113g) butter, cubed while cold
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Prepare a 10-inch skillet by coating it with butter or using non-stick spray. This will ensure that your crisp doesn’t stick to the pan and makes for an easy cleanup.
Step 2: Prepare the Rhubarb Mixture
- Chop the Rhubarb: Wash and chop the rhubarb into small, even pieces. This helps the rhubarb cook evenly and ensures every bite is perfectly balanced.
- Mix with Sugar, Flour, and Cinnamon: In a bowl, combine the chopped rhubarb with ½ cup of brown sugar, 1 tablespoon of flour, and 1 teaspoon of ground cinnamon. Stir gently until every piece of rhubarb is coated with the sugar mixture. Set this mixture aside while you prepare the crisp topping.
Step 3: Prepare the Crisp Mixture
- Combine Dry Ingredients: In a large bowl, combine 1 cup of quick-cooking oats, 1 cup of all-purpose flour, 1 cup of packed brown sugar, and 2 teaspoons of ground cinnamon. Mix well to ensure all ingredients are evenly distributed.
- Add Butter: Add the cubed cold butter to the dry mixture. Using your hands, mix the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be pea-sized and thoroughly coated with the flour mixture. This step is crucial as it creates the crumbly, buttery topping that is characteristic of a good crisp.
Step 4: Assemble the Crisp
- Layer the Bottom: Spread 2 cups of the prepared crisp mixture over the bottom of the buttered skillet. Press it down with a rubber spatula to create an even layer. This forms the base of your rhubarb crisp.
- Add Rhubarb Mixture: Pour the rhubarb mixture over the pressed crisp layer. Use a rubber spatula to press the rhubarb down gently, ensuring it is evenly distributed.
- Top with Remaining Crisp Mixture: Sprinkle the remaining crisp mixture over the rhubarb layer. Spread it out evenly, making sure the rhubarb is completely covered.
Step 5: Bake
- Bake the Crisp: Place the skillet in the preheated oven and bake for 35-45 minutes. The crisp is done when the top is golden brown, and the rhubarb mixture is bubbling up around the edges.
- Monitor the Browning: If the top starts to brown too quickly, cover it with aluminum foil and continue baking. This prevents the topping from burning while allowing the rhubarb to cook through.
Step 6: Serve
Once the crisp is done, remove it from the oven and let it cool for a few minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm crisp and the cold ice cream is simply divine.
Tips for the Perfect Rhubarb Crisp
1. Use Fresh Rhubarb
Fresh rhubarb will give the best texture and flavor. If you use frozen rhubarb, make sure to thaw it completely and drain any excess liquid to prevent the crisp from becoming soggy.
2. Balance the Sweetness
Rhubarb is naturally tart, which is why it pairs so well with sweet toppings. Adjust the amount of sugar in the rhubarb mixture according to your taste preferences. You can add more or less sugar depending on how tart your rhubarb is.
3. Butter is Key
Using cold butter in the crisp mixture helps create a crumbly and crunchy topping. Make sure the butter is well incorporated but still has some small chunks to create that perfect texture.
4. Monitor Baking Time
Ovens can vary, so keep an eye on the crisp as it bakes. The top should be golden brown, and the rhubarb should be bubbling. Cover with foil if the top is browning too quickly.
5. Customize Your Crisp
Feel free to experiment with additional ingredients. Adding nuts like chopped pecans or walnuts to the crisp mixture can add a delightful crunch. You can also mix in other fruits such as strawberries or apples with the rhubarb for a different flavor profile.
Variations of Rhubarb Crisp
Strawberry Rhubarb Crisp
For a fruity twist, make a strawberry rhubarb crisp. Replace some of the rhubarb with fresh strawberries. Use 3 cups of chopped rhubarb and 2 cups of hulled and quartered strawberries. The combination of sweet strawberries and tart rhubarb is a classic pairing that is sure to please.
Apple Rhubarb Crisp
Add a touch of fall to your rhubarb crisp by including apples. Replace half of the rhubarb with peeled and sliced apples. The apples add a bit of sweetness and a different texture that complements the rhubarb beautifully.
Nutty Rhubarb Crisp
Incorporate nuts into the crisp topping for added texture and flavor. Chopped pecans, walnuts, or almonds can be mixed into the crisp mixture before baking. This adds a delightful crunch and enhances the overall flavor of the dessert.
Storing and Serving Rhubarb Crisp
Storing
- Refrigerator: Store any leftover rhubarb crisp in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it in the oven or microwave until heated through.
- Freezer: You can freeze rhubarb crisp before or after baking. To freeze before baking, assemble the crisp and wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed. To freeze after baking, let the crisp cool completely, wrap it tightly, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Serving
- Warm or Cold: Rhubarb crisp can be enjoyed warm, at room temperature, or cold. It’s delicious any way you serve it.
- With Ice Cream or Whipped Cream: For an extra indulgent treat, serve the rhubarb crisp with a scoop of vanilla ice cream or a dollop of whipped cream. The creaminess balances the tartness of the rhubarb and the crunch of the crisp.
Conclusion
This rhubarb crisp recipe is a must-try for anyone who loves a good dessert. The combination of tart rhubarb and sweet, buttery crisp topping is irresistible. Whether you enjoy it warm out of the oven with a scoop of ice cream or cold from the fridge as a midnight snack, this rhubarb crisp is sure to become a favorite in your household.
The versatility of the recipe allows you to customize it with different fruits and nuts, making it a versatile dessert for any season. So, gather your ingredients and prepare to delight your taste buds with this perfect rhubarb crisp recipe. Once you try it, you’ll never want another recipe.