Scrumptious Homemade Rhubarb Crisp: A Sweet and Tangy Delight

Ingredients

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 cups sliced fresh rhubarb
  • 1 cup packed brown sugar
  • 1 cup quick-cooking oats
  • 1 1/2 cups all-purpose flour
  • 1 cup butter, cubed

Steps and instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl, combine white sugar and 2 tablespoons flour. Add the sliced rhubarb to the bowl and toss to coat. Let this sit for 30 minutes to allow the sugar and flour to fully absorb into the rhubarb.
  3. While the rhubarb is sitting, create the crisp topping by mixing brown sugar, oats, and 1 1/2 cups flour in another bowl. Add the cubed butter to the mixture and use your hands or a pastry cutter to cut the butter into the mixture until it resembles coarse crumbs.
  4. Transfer the rhubarb mixture into a 9x13 inch baking dish and spread it out evenly. Sprinkle the crisp topping evenly over the top of the rhubarb.
  5. Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the rhubarb is tender.
  6. Allow the crisp to cool for a few minutes before serving. It can be enjoyed as is or topped with a scoop of vanilla ice cream.

Tools for making

  • Mixing Bowl - A large bowl to combine the sugar, flour, and rhubarb.
  • Baking Dish - A 9x13 inch dish to bake the rhubarb crisp.
  • Pastry Cutter - A tool to cut the butter into the crisp topping mixture.
  • Oven - Preheat to 375 degrees F (190 degrees C) to bake the crisp.
  • Spatula - To transfer the rhubarb mixture to the baking dish and serve the crisp.
  • Measuring Cups and Spoons - To accurately measure the ingredients.

Recipe variations

  • Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
  • Replace the butter with vegan butter or coconut oil for a dairy-free or vegan option.
  • Add a teaspoon of cinnamon or nutmeg to the rhubarb mixture for extra flavor.
  • Mix in some fresh or frozen berries, such as strawberries or raspberries, with the rhubarb for a mixed berry crisp.
  • Add chopped nuts, such as almonds or pecans, to the crisp topping for added crunch.
  • Experiment with different sweeteners, like maple syrup or honey, instead of white sugar.
  • Create a crumble crust by combining crushed graham crackers or cookies with melted butter for a different texture.
  • Try using a different fruit entirely, such as apples or peaches, in place of the rhubarb.

Recipe overview

This Rhubarb Crisp recipe is a delightful way to enjoy the tart, unique flavor of fresh rhubarb. An old fashioned favorite, this dessert features a juicy and tangy rhubarb base topped with a sweet, crunchy oatmeal crisp. It's a simple and straightforward recipe that lets the rhubarb shine, while the crisp topping provides a lovely textural contrast. Best of all, it fills your home with a heavenly aroma as it bakes. Serve it warm from the oven and consider adding a scoop of vanilla ice cream for an extra special treat. It's perfect for a cozy family dinner or a springtime potluck. Enjoy the hearty, homespun goodness of this classic Rhubarb Crisp.

Common questions

  1. Can I use frozen rhubarb instead of fresh?
    Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw it and drain any excess liquid before using.
  2. Can I substitute the white sugar with a different sweetener?
    Yes, you can use a different sweetener like granulated sugar, coconut sugar, or honey. However, keep in mind that it may slightly alter the taste and texture of the crisp.
  3. Can I make this recipe gluten-free?
    Yes, you can make this recipe gluten-free by using gluten-free all-purpose flour and certified gluten-free oats.
  4. Can I add other fruits to this rhubarb crisp?
    Absolutely! You can add other fruits like strawberries, apples, or berries to the rhubarb mixture for added flavor and variety.
  5. Can I prepare this crisp in advance?
    Yes, you can prepare the rhubarb crisp in advance by assembling it and refrigerating it before baking. When you're ready to bake, simply add a few extra minutes to the baking time.

Serving dishes and utensils

  • Mixing Bowl - A large mixing bowl is needed to combine the sugar, flour, and rhubarb.
  • Baking Dish - A 9x13 inch baking dish is required to bake the rhubarb crisp.
  • Pastry Cutter - This tool is helpful for cutting the butter into the crisp topping mixture.
  • Serving Spoon - A spoon is needed to serve the rhubarb crisp after it has cooled.
  • Ice Cream Scoop - An ice cream scoop can be used to add a scoop of vanilla ice cream on top of the warm rhubarb crisp.

Origin stories

Rhubarb, with its tart flavor and bright pink stalks, is a beloved springtime ingredient, particularly in British and North American desserts. The plant itself is believed to have originated in Siberia, but it was the British who popularized the use of rhubarb in sweet dishes during the 19th century. The concept of a "crisp," a dessert featuring a fruit filling topped with a crumbly mixture of flour, fat and sugar, also originates from British cuisine. The combination of the tart rhubarb and the sweet, buttery topping in a Rhubarb Crisp makes it a delightful treat that signifies the arrival of the warmer months.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.