Chef John's Rhubarb Crisp recipe

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Ingredients

4 cups diced rhubarb
1 cup fresh strawberries, halved
½ cup white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup brown sugar
½ cup whole wheat flour
½ cup rolled oats
¼ teaspoon salt
1 pinch ground cinnamon
4 tablespoons cold butter, cut into cubes

Nutrition Info

215.9 calories
carbohydrate: 39.4 g
cholesterol: 15.3 mg
fat: 6.4 g
fiber: 3 g
protein: 2.5 g
saturatedFat: 3.8 g
servingSize: -
sodium: 120.8 mg
sugar: 27.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

  2. Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.

  3. Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.

  4. Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.

  5. Bake in the preheated oven until golden and bubbling, about 35 minutes.

Recipe Yield

8 servings

Recipe Note

If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour.

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