Rhubarb Crisp

Rhubarb crisp is the perfect mix of tart, sweet, and crunchy. The rhubarb softens into a jammy, bubbling filling while the buttery topping turns golden and crisp in the oven. Add a scoop of vanilla ice cream, and you’ve got a warm, comforting dessert that’s hard to resist.

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Course: Dessert

Cuisine: Best of British

Keyword: rhubarb crisp

Servings:

Calories: 543kcal

Author: Mandy Applegate

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

US Customary - Metric

Instructions

Preheat the oven to 350ºF (180°C).
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 for 35–45 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

Use fresh rhubarb: Fresh stalks give the best flavor and texture. If using frozen rhubarb, add a little cornstarch to help absorb excess liquid.

Adjust the sweetness: Rhubarb is naturally tart, so feel free to add more or less sugar depending on your taste.

Make it extra crisp: For a crunchier topping, add a handful of oats or chopped nuts to the crumble mixture.

Add citrus: A little lemon or orange zest stirred into the rhubarb mixture brings out the fruit flavors.

Cold butter: If you want a chunkier, more traditional crisp topping, use cold butter instead of softened.

No need to peel: Rhubarb’s skin is thin and softens as it cooks. Just trim off the leaves (they’re toxic) and any tough ends.

Thicker filling: If your rhubarb is extra juicy, add a little starch to prevent a runny filling. Cornstarch works best, but you can also use all-purpose flour.

Add other fruit: Strawberries, raspberries, apples, or even peaches go well with rhubarb. Adjust the sugar depending on how sweet your fruit is.

Make ahead: Assemble the crisp and store it in the fridge for up to 24 hours before baking. When you're ready, bake it straight from the fridge—just add a few extra minutes to the baking time.

Storage and Reheating Instructions

Room temperature: Keep it in an airtight container at room temperature for up to two days.
Fridge: If you want it to last longer, store it in the refrigerator for up to five days.
Reheat: To reheat, pop it in the oven at 350°F (180°C) for about 10 minutes to crisp up the topping again. A quick zap in the microwave works too, but the topping will be softer.
Freeze: To freeze, bake it first, let it cool completely, then freeze it in an airtight container. To reheat, pop it in the oven at 350°F (180°C) until warmed through.

Nutrition