Description
A comforting and delicious Rhubarb Crisp featuring a tangy rhubarb filling with a sweet, crunchy oat topping. Perfectly baked to golden perfection, this dessert is quick to prepare and ideal for serving warm with ice cream or whipped cream.
Ingredients
Scale
Filling
- 3 cups diced fresh rhubarb
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice (optional)
Topping
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the crisp evenly.
- Prepare the filling: In a mixing bowl, combine the diced rhubarb, white sugar, 1 tablespoon flour, water, ground cinnamon, and optional ground allspice. Toss everything together until the rhubarb pieces are evenly coated with the mixture.
- Transfer to baking dish: Grease an 8×8-inch baking dish, then pour the rhubarb mixture into it, spreading evenly to create the fruit base.
- Make the crisp topping: In another bowl, mix rolled oats, ½ cup flour, brown sugar, and salt. Add the cold cubed butter, then use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble the crisp: Sprinkle the oat and butter topping evenly over the rhubarb filling in the baking dish, ensuring full coverage.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
- Cool and serve: Allow the crisp to cool slightly before serving. It is delightful enjoyed warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Fresh rhubarb is preferred for the best flavor, but frozen rhubarb can be used if fresh is unavailable; thaw and drain excess liquid before use.
- The allspice is optional but adds a warm depth of flavor to the filling.
- Ensure the butter is very cold when mixing into the topping for a better crumbly texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
- Leftovers can be refrigerated and gently reheated before serving.
