Rhubarb Crisp Recipe
Tossing the chopped rhubarb with sugar and cornstarch first draws out its juices and sets up a thick, jammy filling instead of a watery one, while the melted-butter oat topping bakes into clumpy, crunchy pieces rather than a flat crust.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
Ingredients
- 6 cups rhubarb, trimmed and chopped into 1/2-inch pieces
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Nutrition per serving
- Calories
- 351
- Protein
- 3g
- Carbs
- 59g
- Fat
- 12g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- 2In a large bowl, toss the chopped rhubarb with the granulated sugar, cornstarch, orange zest, and lemon juice until evenly coated. Let sit for 10 minutes so the rhubarb starts releasing its juice.
- 3Spread the rhubarb mixture in an even layer in the prepared baking dish.
- 4In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until the mixture forms coarse, clumpy crumbs.
- 5Scatter the oat topping evenly over the rhubarb, breaking up any large clumps as you go but leaving some texture.
- 6Bake for 40-45 minutes, until the topping is deep golden brown and the filling is bubbling thickly around the edges.
- 7Cool for at least 20 minutes before serving, so the filling has time to set up.
Tips & variations
- Swap half the rhubarb for hulled, sliced strawberries for a strawberry-rhubarb version; reduce the sugar slightly since strawberries are sweeter.
- Frozen rhubarb works well and doesn't need thawing first, but add an extra tablespoon of cornstarch since frozen rhubarb releases more liquid.
- If the topping browns too fast before the filling is bubbling, tent the dish loosely with foil for the last 10-15 minutes.
- Chopped pecans or walnuts stirred into the oat topping add crunch and a nuttier flavor.
Storage & reheating
Cover and refrigerate leftover crisp for up to 4 days. Reheat individual portions in a 300°F (150°C) oven for 10-15 minutes to re-crisp the topping; microwaving works but softens the crumble. To freeze, cool completely, wrap tightly, and freeze the whole dish or portions for up to 3 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Cut the rhubarb into pieces of a consistent size, roughly 1/2 inch, so it all softens at the same rate instead of some pieces turning to mush while others stay firm.
- Rhubarb's tartness varies a lot by season and stalk color; taste a raw piece before baking and add up to 2 extra tablespoons of sugar if it's very tart.
FAQ
Do I need to peel rhubarb before using it?
No, the stalks don't need peeling. Just trim off the leaf end (which is toxic and should always be discarded) and the tough root end, then rinse and chop.
Can I use frozen rhubarb for this recipe?
Yes, straight from frozen without thawing. Add it directly to the sugar and cornstarch mixture and increase the cornstarch by about a tablespoon, since frozen rhubarb releases extra liquid as it bakes.
Why is my rhubarb filling runny instead of thick?
The filling needs to actually bubble at the edges during baking for the cornstarch to activate and thicken; pulling the crisp out too early leaves a thin, syrupy filling that firms up only slightly as it cools.
Can I make this with just rhubarb, no strawberries?
Yes, this recipe is written as a straight rhubarb crisp. Strawberries are an optional swap for part of the rhubarb, not a required ingredient.
