Published 5/26/2024 I love apple crisps, but there is something extra special about rhubarb desserts. Maybe it’s the astonishing fact that a vegetable can become a delicious healthy dessert, or maybe this rhubarb crisp recipe has the perfect balance of tart and sweet, crunchy and soft. Either way, this delicious dessert will remind you of your grandma’s rhubarb recipes — maybe that’s just us? To make this easy recipe, just make your rhubarb filling and crumble topping. Then assemble and bake! It’s so simple; even your kid can help with this one. And trust me, they will be begging for more once they’ve tasted it!
What You Need for Rhubarb Crisp
Chopped rhubarb: You can use fresh rhubarb or frozen rhubarb. If using frozen, just make sure the rhubarb thaws first! All-purpose flour: This helps thicken the filling and gives it a nice texture. Quick-cooking oats: These are used in the crumble topping to add some crunch. We like to use quick-cooking oats, as they are smaller and create a finer texture. Brown sugar: Brown sugar sweetens the filling and topping, adding a nice caramel undertone. Honey: Honey is used to sweeten the filling. The flavor goes so well with the rhubarb and adds a lovely floral note. Fresh orange juice: Orange juice gives this easy rhubarb crisp a pop of brightness and acidity. Almond extract: Just a touch of almond extract adds depth and complexity to the crisp!
Can I use frozen rhubarb?
You can absolutely use frozen rhubarb if you don’t have fresh rhubarb in your garden. Most major grocers carry bags of frozen chopped rhubarb. Just make sure to thaw it first before baking.
Ingredient Swaps
This rhubarb crisp can easily be customized to your preference or what you have on hand. Some easy swaps include: Flour: You can use whole wheat flour, almond flour, or even gluten-free flour in place of all-purpose flour. Honey: If you don’t have honey, you can use maple syrup or agave nectar as a substitute. Almond extract: Leave the almond extract out altogether or swap it with vanilla extract for a more traditional flavor. Add more texture: Mix in some chopped nuts or seeds into the crumble topping. Pecans, almonds, or pumpkin seeds would pair well with the flavors in this rhubarb crisp!
Serving Suggestions
This rhubarb crisp is delicious served on its own, but I am a huuuuuge fan of hot and cold desserts. When your crisp comes out of the oven hot, it’s seriously so good to serve it with something cold. Here are a few ideas: Don’t overmix the topping. You want clumps of varying sizes for the best texture. Let the rhubarb crisp cool for at least 10-15 minutes before serving. This allows the filling to set and the flavors to develop even more.
Vanilla ice cream or frozen yogurt Our homemade whipped cream Greek yogurt
How to Store and Freeze Rhubarb Crisp
Rhubarb crisp can be stored in an airtight container in the refrigerator for 3-5 days. To freeze rhubarb crisp, let it cool completely before tightly wrapping it in plastic wrap and aluminum foil. It will keep well for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake at 350ºF for about 20-30 minutes or until heated through.
Delicious Crisp Recipes
Plum Crisp Blueberry Crisp Perfect Peach Crisp Triple Berry Crisp Instant Pot Apple Crisp
