Rhubarb Crisp Recipe

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

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)

  • 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 1/2 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

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    May 15, 2012 at 6:37 am

    This sounds just fabulous! I love this idea!

    • Reply
      May 15, 2012 at 8:59 am


  • Reply
    May 15, 2012 at 6:38 am

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

    • Reply
      May 15, 2012 at 8:58 am

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

  • Reply
    Adrienne @ Boysenberries
    May 15, 2012 at 8:17 am

    I might make a pie sized version of this!!!

    • Reply
      May 15, 2012 at 8:58 am

      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!

  • Reply
    Thyme (Sarah)
    May 15, 2012 at 9:51 am

    I’m going through rhubarb withdrawal as I drool over the many articles featuring rhubarb. This looks so cute in the little glass jars.

  • Reply
    May 15, 2012 at 10:09 am

    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?

    • Reply
      May 15, 2012 at 10:13 am

      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!

  • Reply
    Brooke (The Flour Sack)
    May 15, 2012 at 10:16 am

    This looks wonderful! We have some fresh rhubarb from our garden that needs to be cooked up. I’m so excited to try this!

    • Reply
      May 15, 2012 at 2:42 pm

      Thanks! Nothing better than dessert straight out of the garden!

  • Reply
    Melanie @ Just Some Salt and Pepper
    May 15, 2012 at 10:22 am

    I’ve never used rhubarb before, but this looks too good! I might have to pick some up in my grocery run this afternoon.

  • Reply
    May 15, 2012 at 10:53 am

    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.

  • Reply
    anna maria
    May 15, 2012 at 11:09 am

    i love the mason jars! this looks delicious – will be trying it soon :)

  • Reply
    Courtney Jones
    May 15, 2012 at 2:25 pm

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

    • Reply
      May 15, 2012 at 2:40 pm

      Awesome! Let us know how it is!

  • Reply
    Katy (KatySheCooks)
    May 15, 2012 at 1:48 pm

    Hmmm… I think replacing the flour w/ almond flour, and using coconut oil in place of butter, would put this right up my alley ; )

    • Reply
      May 15, 2012 at 2:40 pm

      Only two minor substitutions? I’ll count that as a win!

  • Reply
    Helen (ThursdayNightDinner.org)
    May 15, 2012 at 5:43 pm

    Making this ASAP! My mom & I have been making rhubarb compote just to have on hand for greek yogurt-parfait breakfasts for the past two weeks, but this looks awesome! Love your site.

  • Reply
    Heidi @ Food Doodles
    May 15, 2012 at 7:19 pm

    Oooh, I love rhubarb! I even bought some from our local market to hold me over until the stuff in my garden catches up :D These look delicious, I love the ginger and the vinegar sounds like a great addition!

  • Reply
    Mel (Sharky Oven Gloves)
    May 15, 2012 at 10:20 pm

    Rhubarb is also one of my favourite spring treats! I regularly make rhubarb crumble, but I love the addition of the ginger – I’ll definitely try that next time I make some! I also think that the individual portions are great – and jars are a much better idea than ramekins since you can see the beautiful colours through them!

  • Reply
    May 22, 2012 at 8:49 am

    My wonderful Mom just gifted me a rhubarb plant this past weekend! If I can manage to keep it alive – this is definitely first on the list to make. :) And those JARS!! Perfect

  • Reply
    May 22, 2012 at 9:10 pm

    Eating this right now – still warm and it’s delicious!! Added a touch of cinnamon to the topping. I didn’t have the small jars, so I made it in a 9″ round dish and baked it for 30 minutes.

    • Reply
      May 22, 2012 at 9:15 pm

      Awesome! Thanks for letting us know that it works in a pie dish as well. :)

  • Reply
    May 31, 2012 at 8:58 am

    I have. 2 questions
    How long can this last in the refrigerator?
    Hot bath canning process, will this work for preservation

    • Reply
      May 31, 2012 at 9:00 am

      I’m not sure about the answer to either question! I would say that freezing is probably a better option than canning… and I ate them way to fast to know how long they lasted in the fridge :)

  • Reply
    May 31, 2012 at 3:02 pm

    It is okay to freeze rhubarb, to be used throughout the year in a crumble or other baked items. Sweetened rhubarb can be canned in a hot water bath. You should not can breads/pies/baked goods as any dough is prone to food poisoning. For very specific help, you can contact an office of the Cooperative Extension system. In Indiana (which I am familiar with since I live here) these offices are located in each county and run out of Purdue University. You could search for a location in your state, I believe, through the USDA site.

  • Reply
    February 8, 2013 at 5:53 am

    Oh I love crumbles but this one looks extremely wonderful! Can’t wait for rhubarb time!!!

  • Reply
    Nicole Sneesby
    June 4, 2020 at 10:03 pm

    Wow! Made this tonight but used quinoa flakes instead of oats. It was AMAZING! My whole family loved it!

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