This rhubarb crisp recipe is oh so tasty and can be made in jars or a baking dish. The fresh ginger in the filling puts it over the top!

Rhubarb crisp recipe

Rhubarb is one of our favorite spring time treats. We were bound and determined to come up with a recipe featuring it this year, and Alex suggested the idea of making little crumbles in canning jars. He didn’t have to work too hard to convince me! This rhubarb crisp recipe came out incredibly delicious, with a complexity from using fresh ginger in the crust. There’s also no refined sugar: instead the crisp is sweetened with honey! And despite the photo, you can actually make this rhubarb crisp recipe in a 9 x 9 pan, a 9-inch round pie pan, or in the jars! And it can be modified to fit lots of diets, too. Ready to get cooking?

Rhubarb crisp recipe

Making this rhubarb crisp recipe

Let’s just say Alex’s efforts to make a rhubarb recipe far exceed last year’s. He attempted a rhubarb sorbet using green rhubarb from our garden – which turned out as a pile of green slush! (Though it tasted good.) This year’s rhubarb crisp recipe turned out incredibly tasty. We’ve honed the recipe to have a healthy spin: these crisps use only honey as a sweetener, and have a small portion size to curb overindulgence.

Along with the honey, we’ve added some strawberries to bring out the natural sweetness, a splash of balsamic vinegar to play up the tang of the rhubarb, and some fresh ginger for some added spice. The final product was a hit – and not to mention incredibly fun to eat out of a jar! Luckily if you don’t have canning jars, you can also make this one in either a 9 x 9 inch baking dish, or a 9-inch round pie pan. So, you can make a big version of it too!

Rhubarb crisp recipe
You can make this rhubarb crisp recipe in a 9-inch pie plate instead of jars!

Adapting this rhubarb crisp recipe for other diets

As it stands, this rhubarb crisp recipe does not fit special diets: except that it is refined sugar free using honey! However, there are lots of swaps that work perfectly in this crisp recipe to make it work for a number of eaters:

  • Use oat flour or almond flour for gluten free! Instead of using whole wheat flour in the crumble portion, you can use oat flour or almond flour! You can make your own oat flour by blending it in a food processor or high speed blender until it’s finely ground. Or grab a bag of almond flour at the store: it’s becoming more widely available at most grocery stores. In the filling, it calls for all purpose flour: use cornstarch there.
  • Use coconut oil and maple syrup for vegan! Through our experimentation with vegan desserts, we’ve found that coconut oil substitutes very well for butter. And maple syrup works as a substitute for honey in this rhubarb crisp, too.

Looking for rhubarb recipes?

Here are some of our other favorite rhubarb recipes:

Looking for easy desserts?

Outside of this rhubarb crisp recipe, here are a few more easy desserts we love:

This recipe is…

This rhubarb crisp recipe is vegetarian, refined sugar-free, and naturally sweet. There are variations in the recipe below for gluten-free, vegan, dairy-free, and plant-based.

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Rhubarb Crisp Recipe

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x


This rhubarb crisp recipe is oh so tasty and can be made in jars or a baking dish. The fresh ginger in the filling puts it over the top!


  • 8 half-pint wide-mouth canning jars or ramekins OR a 9 x 9 baking dish (or 9-inch round pie pan)
  • 1 pound rhubarb stalks (3 cups)
  • 1 pound strawberries (3 cups)
  • 1 tablespoon minced fresh ginger*
  • 2 tablespoons all-purpose flour or cornstarch
  • 1 pinch plus ¼ teaspoon kosher salt, divided
  • 1 tablespoon balsamic vinegar
  • 1 cup honey, divided (or maple syrup for vegan)
  • 1½ cups old fashioned oats
  • ½ cup slivered or sliced almonds
  • ⅔ cup whole wheat flour (or 2/3 cup oat flour or oats ground in a food processor for gluten free)
  • 4 tablespoons butter, softened (or coconut oil for vegan)


  1. Preheat oven to 375°F.
  2. Chop the rhubarb into ½-inch pieces. Chop the strawberries. Mince the ginger. In a large bowl, mix together rhubarb, strawberries, ginger, all-purpose flour, and 1 pinch kosher salt. Stir in the balsamic vinegar and ½ cup honey.
  3. In a medium bowl, combine the old fashioned oats, slivered almonds, whole wheat flour, ¼ teaspoon kosher salt, ½ cup honey, and softened butter.
  4. Divide the fruit mixture into 8 half-pint wide-mouth canning jars or ramekins, or into a 9 x 9 baking dish. Spread the crumble over each jar, pressing down on the crumbs to ensure they do not rise above the mouth of the jar.
  5. Bake 35 minutes until tops are brown (or 45 to 50 minutes for the 9 x 9 pan). Cool for 10 minutes before serving. Serve with vanilla ice cream, sweetened whipped cream or yogurt whipped cream.


*Note: Using fresh ginger gives the recipe a delicious complexity; you could omit it if necessary, but it would lose some of the flair. Ground dried ginger does not substitute for fresh. Also note that any small dish or ramekin will also work for baking if you can’t find wide-mouth canning jars.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Rhubarb Crisp Recipe, Rhubarb Crisp, Dessert Recipes, Easy Dessert Recipes, Rhubarb Crumble, Rhubarb Recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. Love these and especially love them in the Ball jars! I’m slowly realizing how well ginger and rhubarb go together!

    1. Thanks! Yeah, the ginger wasn’t over-powering at all. I thought it might be too distinct, but it was a great combo!

    1. You should! You’d probably need to cover it with foil for a portion of the baking time, or the crumble might brown too quickly. Let us know if you try it!

  2. Thanks for the recipe idea, on the top you need 2 Tbsp of ginger but in the method it only says 1 Tbsp maybe you add the 2nd Tbsp to the crumb portion?

    1. Good catch. It should only be 1 tablespoon (we honed our recipe in after a few tries and apparently forgot to update the list!). Thanks!

  3. Yum, these look delicious! And they’d be perfect for having some friends over- each with their own jar! Cute idea, and I’d like to try this out.

  4. Ginger + rhubarb are a fantastic combination. Just picked up some fresh rhubarb this week. Cannot wait to try out this recipe :)

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