Rhubarb Crisp: A Delightful Summer Treat

Cooking with rhubarb is one of my favorite kitchen joys, especially since it’s pretty much a free ingredient this time of year. My own rhubarb plant provides plenty, and I often find myself with even more, thanks to generous neighbors and friends.

This abundance of rhubarb has led to a variety of delicious creations, including my rhubarb jam, strawberry rhubarb jam, and pineapple rhubarb jam. But among all these, rhubarb crisp holds a special place in my kitchen.

Rhubarb crisp is a frequent visitor to our table throughout the summer. Its tart, tangy flavor combined with a sweet, crumbly topping is simply irresistible. And the best part? It’s incredibly easy to make.

Even in the winter, when fresh rhubarb is a distant memory, I can still enjoy this treat. I make sure to slice and freeze as much rhubarb as possible during the summer, so when the craving hits, I just grab a bag of frozen rhubarb and whip up a crisp.

There’s something magical about the combination of warm rhubarb crisp and a scoop of ice cream. The contrast of hot and cold, tart and sweet, is pure perfection. Whether it’s a sunny summer day or a chilly winter evening, this dessert never fails to bring a smile to my kid’s faces.

Rhubarb Crisp: A Delightful Summer Treat

Recipe by Jessie

Course: DessertDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Enjoy the tart and sweet flavors of rhubarb crisp with this easy and delicious recipe. Perfect for summer when rhubarb is abundant, and just as delightful in winter using frozen rhubarb. This dessert combines tender, tangy rhubarb with a crumbly, spiced oat topping, and is best served warm with a scoop of vanilla ice cream.

Ingredients

• 6 c sliced rhubarb (fresh or frozen)

• 2 c white sugar

• 1/4 tsp salt

• 2 c flour

• 1 c butter or margarine

• 1 c brown sugar

Directions

• Mix together rhubarb and white sugar in a buttered 9×13 inch baking dish.
• Add softened butter or margarine, flour, salt, and brown sugar together in a bowl. Work together well using a pastry dough blender or hand mixer on slow speed until mixture has a crumbly texture.
• Sprinkle the topping evenly over the rhubarb mixture in the baking dish. Make sure the rhubarb is completely covered.
• Bake in the preheated 375°F (190°C) oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly.
• Let the rhubarb crisp cool for a few minutes before serving. It’s absolutely amazing when served warm with a scoop of vanilla ice cream.

This rhubarb crisp is not only a testament to the versatility of rhubarb but also a reflection of how a simple, humble ingredient can be transformed into something truly delightful. The tartness of the rhubarb is perfectly balanced by the sweetness of the crisp topping, making each bite a harmonious blend of flavors and textures.

So next time you find yourself with an abundance of rhubarb, give this recipe a try. Whether you’re enjoying it fresh from the oven in the summer or using frozen rhubarb in the winter, rhubarb crisp is a dessert that brings warmth and comfort year-round.

And if you’re a rhubarb enthusiast like me, be sure to check out my other rhubarb recipes, including rhubarb jam, strawberry rhubarb jam, and pineapple rhubarb jam. Each one is a delicious way to make the most of this wonderful, often overlooked ingredient. Happy baking!