Where can I find rhubarb?

Rhubarb is a late spring and early summer favorite, most easy to find in May and June. Look for it in the produce section near other seasonal fruits and vegetables.

Can I substitute another fruit for rhubarb?

Absolutely! While rhubarb adds a unique tartness, other fruits like strawberries, cherries, or blueberries work well. You may need to adjust the sugar content depending on the sweetness of your chosen fruit.

My rhubarb crisp is too runny. What can I be done?

There are a few reasons for a runny crisp. Make sure to you use the correct amount of cornstarch or thickener in the filling. If you encounter a runny crisp after baking, letting the crisp cool completely can help it firm up.

Classic Rhubarb Crisp

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5 from 2 reviews

This rhubarb crisp recipe has a golden, crunchy crumble topping and a gooey, sweet tart filling. It’s just the best!

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 1x
Category: Dessert
Method: Baked
Cuisine: Dessert
Diet: Vegetarian

Ingredients

Scale

2 pounds rhubarb (6 cups chopped)*
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon orange zest (optional; or 1/2 teaspoon lemon zest)
2 teaspoons vanilla extract
3/4 cup Old Fashioned rolled oats
3/4 cup all purpose flour (or almond flour for gluten-free)
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

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Instructions

Preheat the oven to 350°F.
Make the filling: Chop the rhubarb into 1/2 inch pieces. Mix it with the granulated sugar, cornstarch, orange zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

Notes

*For a strawberry rhubarb crisp, simply use 1 pound (3 cups sliced) strawberries with 1 pound (3 cups chopped) rhubarb.

Find it online: https://www.acouplecooks.com/rhubarb-crisp/