Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds rhubarb (trimmed, tough strings removed, and cut into ½-inch pieces); ¼ cup sugar (use ⅓ cup for a sweeter flavor); 2 tablespoons cornstarch; 1 tablespoon fresh orange juice; 1 teaspoon orange zest; Vanilla ice cream (for serving); ½ cup all-purpose flour (spooned and leveled*); ½ cup brown sugar; ½ cup whole rolled oats; ½ cup crushed walnuts; ½ teaspoon cinnamon; ¼ teaspoon sea salt; 6 tablespoons unsalted butter (cold and cubed**)

Rhubarb Crisp

This rhubarb crisp recipe is a delicious spring dessert! It has a tart, jammy rhubarb filling with a buttery oat crumble on top. Serve it with a scoop of vanilla ice cream or whipped cream for the perfect balance of sweet and tangy flavors.

45 min total 15 min prep 30 min cook 6 374 cal

Instructions

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1 Preheat the oven to 375°F and grease an 8x8-inch baking dish.
2 In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
3 Make the topping: In a medium bowl, combine the flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the butter until the mixture is crumbly and holds together when pinched.
4 Sprinkle the topping over the rhubarb mixture and bake for 25 to 35 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
5 Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.