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Easy and Expert Recipes For Rhubarb Crisp

Rhubarb Crisp Two Ways — Beginner and Expert

I know I said I'm not a huge fan of rhubarb, but last Spring I tried PartySugar's raspberry rhubarb tart, and since then, I've been more open-minded about it. Now I appreciate the fruit's tangy, tart flavor, especially when foiled against another sweet fruit like raspberries or soft, airy whipped cream. Take advantage of this zippy vegetable's short season by using it to add bite to a rustic dessert. Opt for a simple oat crumble, or take the extra step to alternate compote with layers of streusel and cream. To see both recipes,

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Beginner Rhubarb Crisp

Beginner Rhubarb Crisp

Easy Recipe For Rhubarb Crumble

Ingredients

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
Zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

Directions

  1. Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
  2. In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
  3. Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

Serves 4.

Expert Rhubarb Crisp

Expert Rhubarb Crisp

Expert Recipe for Rhubarb Crumble

Ingredients

Sauce:
5 cups chopped fresh or frozen rhubarb
1 cup sugar
1/3 cup water
1 tablespoon cornstarch
1 teaspoon freshly grated orange peel
Streusel:
1/2 cup firmly packed brown sugar
1/4 cup butter
1 cup uncooked quick-cooking oats
1/2 teaspoon ground cinnamon
Cream:
1 cup heavy whipping cream
2 tablespoons sugar

Directions

  1. Make sauce: Combine all sauce ingredients in 6-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Reduce heat to medium. Cook, stirring often, until mixture is thickened (5 to 6 minutes). Spoon sauce into bowl. Let cool 30 minutes. Cover; chill at least 1 hour.
  2. Make streusel: Meanwhile, heat oven to 350°F. Combine brown sugar and butter in 4-quart saucepan. Cook over medium heat until butter is melted (4 to 5 minutes). Remove from heat. Stir in oats and cinnamon.
  3. Spread oat mixture onto ungreased 15x10x1-inch jelly-roll pan. Bake for 10 to 15 minutes or until browned, stirring once or twice. Let streusel stand in pan, stirring occasionally, until cooled (30 minutes). Store in container with tight-fitting lid until ready to assemble parfaits.
  4. Make cream: Beat whipping cream in small bowl at high speed until soft peaks form. Add 2 tablespoons sugar; continue beating until stiff peaks form.
  5. To assemble parfaits, layer 1/4 cup sauce, 2 tablespoons streusel and 2 tablespoons whipped cream in each of eight (6 to 8-ounce) parfait glasses. Repeat layers twice, ending with whipped cream.

Serves 8.

Nutritional information per serving: 410 calories, 18 g fat, 55 mg cholesterol, 20 mg sodium, 61 g carbohydrates, 4 g dietary fiber, 4 protein

Around The Web
Join The Conversation
foolish660 foolish660 7 years
mm i love rhubarb! strawberry rhubarb pie is my favorite..
GlowingMoon GlowingMoon 7 years
LOL, I just cut-out a recipe for this from a magazine. Due to its red color, I may make rhubarb crisp for Christmas, which means I may need to use frozen rhubarb. We'll see. For the holidays, my family and I enjoy fruit crisps.
emalove emalove 7 years
I'm not really a rhubarb fan, but my husband would LOVE this.
Spectra Spectra 7 years
Every time I think of rhubarb, I remember back when we were kids...we had a little patch of rhubarb in the garden and when it came into season, my dad would send me and my sis out to cut a few stalks and he'd whip up a quick, delicious rhubarb crisp for dessert. I think it was a pretty basic recipe: rhubarb, sugar, and cinnamon all mixed together topped with an oatmeal/brown sugar/flour/butter crumb topping. It was so yummy and it was always the first sign that spring was here.
suziryder suziryder 7 years
Oooh I loooove rhubarb!! Thanks for the recipies! And definitely give it a try, Angelica. It may look like a yucky vegetable when it's raw, but when it's chopped and cooked with some sugar and things, it's divine!
aimeeb aimeeb 7 years
Yum!
Rebecca101 Rebecca101 7 years
I just made a strawberry rhubarb crumble 2 days ago and it was delish! However I made the crumble w/o oats (used a nigella lawson recipe).
Angelica Angelica 7 years
Thanks for these recipes! I read an article about the joy of rhubarb in Oprah this month and have been thinking about it ever since. I think I'm gonna be brave and try it!
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