Air Fryer Rhubarb Crisp
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I love making Air Fryer Rhubarb Crisp because it’s warm, comforting, and ready in a fraction of the time. The rhubarb gets perfectly tender and jammy, with just enough sweetness to balance its natural tartness, while the crisp topping bakes golden and crunchy. It’s rustic, cozy, and exactly the kind of dessert that feels like home.
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I make this every spring and summer when rhubarb is in season because it’s the simplest, most delicious way to enjoy it. It’s perfect for Easter gatherings, weekend treats, potlucks, or any special occasion, and it always disappears quickly. It travels well, and the sweet, jammy filling tastes just as good slightly warm as it does fresh from the air fryer. Store leftovers in the fridge for up to 5 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Rhubarb Crisp with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through each step so your crisp comes out perfectly golden every single time.
Simmer the Rhubarb
Cut your fresh rhubarb into 3-inch sticks and place them in a pot. If the stalks are thick, slice them in half lengthwise first. A good heavy-bottomed pot like this one makes this step easy because the heat distributes evenly and the rhubarb won’t catch on the bottom.
Cover with water and bring everything to a boil, then reduce the heat and let it simmer for 10 to 15 minutes until the rhubarb softens and starts to break down. Once it’s tender, stir in the white sugar and ground ginger, then gently toss everything together until evenly combined.
Make the Crumble Topping
While the rhubarb is simmering, grab a mixing bowl to prepare the topping by adding the softened butter and flour. Then rub the butter into the flour with your fingers or a fork until the mixture resembles coarse, sandy crumbs. You want some variation in size here so the topping has the classic crumbly texture once it bakes.
For extra crunch and flavor, you can optionally fold in some rolled oats or chopped nuts. They give the crumble a nutty depth that pairs beautifully with the tart rhubarb.
Stir in the brown sugar until it’s evenly distributed through the crumbs. A stainless steel mixing bowl set is great to have on hand here since the wide bowl gives you room to work without flour going everywhere.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
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Assemble the Crisp
Transfer your softened rhubarb mixture into an ovenproof dish that fits comfortably in your air fryer basket. Spread it out into an even layer, then evenly sprinkle the crumble topping over the rhubarb.
I love using my silicone spatula here because it glides smoothly across the rhubarb, letting me spread the crumble topping evenly for a perfect golden crust every time.
Air Fry Until Golden
Preheat your air fryer to 350°F (180°C). Place the baking dish inside and bake for 15 to 20 minutes. Keep an eye on it toward the end and adjust the time as needed, since air fryers can vary. You’re looking for a deep golden brown topping with the rhubarb visibly bubbling and jumping up around the edges.
I like using this Ninja Air Fryer for this because the powerful 1550-watt heat crisps the topping evenly while the rhubarb filling cooks perfectly underneath. The 4-quart basket fits small desserts well, and the dishwasher-safe parts make cleanup easy, which really matters.
Cool and Serve
Let the crisp cool for a few minutes before serving. Spoon it into bowls and add a generous scoop of ice cream on top. The warmth from the crisp will melt the ice cream into the crumble and rhubarb, creating a perfect balance of textures and taste. That’s the moment the whole dessert comes together. Finally, serve and enjoy your Air Fryer Rhubarb Crisp!
Ingredients
- 10 sticks of rhubarb 2 cups
- 8 tablespoons sugar
- 1 teaspoon ground ginger
- ½ cup butter softened
- ½ cup brown sugar
- 1 cup plain flour
- Ice cream to serve
Instructions
- Cut the rhubarb into 3-inch sticks and place them in a pot. Cover with water and bring to a boil. Simmer for 10-15 minutes until the rhubarb softens. Stir in the ginger and sugar, mixing well.10 sticks of rhubarb, 8 tablespoons sugar, 1 teaspoon ground ginger
- In a separate bowl, rub the butter into the flour until it resembles coarse crumbs. Stir in the brown sugar to create the crumble topping.½ cup butter, ½ cup brown sugar, 1 cup plain flour
- Transfer the softened rhubarb to an ovenproof dish and evenly sprinkle the crumble mixture over the top.
- Bake in the air fryer at 350°F (180°C) for 15 to 20 minutes until the topping is golden brown and the rhubarb is bubbling.
- Let it cool slightly before serving with a scoop of ice cream. Enjoy!Ice cream
Notes
- Don’t skip simmering the rhubarb first: Raw rhubarb won’t cook through fully in the air fryer during the 15 to 20 minutes of bake time, so the stovetop simmer step is essential for getting that soft, jammy filling.
- Stir sugar and ginger in while hot: Adding the sugar and ginger to the hot simmered rhubarb helps them dissolve and distribute evenly, giving the filling a more cohesive flavor throughout.
- Keep your butter cool enough to rub in: If your butter is too warm, it’ll make the crumble greasy rather than sandy. Softened is fine, but if it feels oily, chill it for 10 minutes before working it into the flour.
- Check your dish size before assembling: Make sure the baking dish you’re using fits in your air fryer with the lid or basket able to close fully. A 7-inch round dish works well for most models.
- Watch from 15 minutes onward: Air fryer temperatures vary between models, so start checking at the 15-minute mark. You want a golden brown top and bubbling edges, not a pale or over-darkened crust.
- Freeze in single portions for easy reheating: Spoon cooled leftovers into individual freezer-safe containers before freezing so you can pull out exactly what you need without thawing the whole batch.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Once cooled completely, transfer any leftovers into an airtight container and keep at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, allow the baked crisp to cool completely, then transfer to freezer-safe container and freeze for up 2 to 3 months.
When ready to eat, reheat individual portions in the air fryer at 320°F for about 5 minutes to revive the topping and warm the rhubarb, or use a conventional oven at the same temperature for around 10 minutes if you prefer.
What to Serve With Air Fryer Rhubarb Crisp
It’s delicious on its own, but a few extras take it even further. A scoop of cold vanilla ice cream is the classic choice, melting into the warm, bubbling fruit for a perfectly creamy contrast.
For a lighter option, a dollop of whipped cream or a spoonful of Greek yogurt adds just the right amount of richness without weighing down the dessert. For an indulgent twist, a drizzle of warm custard over the top turns the crisp into a truly comforting, special treat.
A cup of strong black tea alongside balances the sweetness and brings out the flavors. Each bite becomes even more satisfying and memorable.
More Easy Recipes for You to Try at Home
If you’re into easy air fryer desserts, these are worth trying too.
