Rhubarb Crisp

There’s something utterly comforting about a warm dessert, and that’s exactly how I feel about Rhubarb Crisp. Growing up, my grandmother would often whip up this delightful treat, filling the house with the sweet, tart aroma of fresh rhubarb. I remember the excitement of watching her layer the rhubarb and the crisp topping in those charming little jars. It felt like a special occasion every time, and now, as an adult, I find myself recreating that magic in my own kitchen. The beauty of this Rhubarb Crisp is that it’s not just delicious; it’s also incredibly easy to make. The vibrant, tangy rhubarb paired with the sweet, buttery topping creates a perfect harmony of flavors that’s truly unforgettable.

Rhubarb Crisp Ingredients

The ingredients for Rhubarb Crisp are a delightful blend that truly highlights the star of the show—the rhubarb. Each component complements the others, creating a harmony of flavors and textures. Using fresh, seasonal rhubarb brings brightness, while the sugar and spices add sweetness and warmth. The crisp topping, made with butter, flour, and oats, provides a delightful crunch that contrasts beautifully with the tender filling.

• 1 pound rhubarb (sliced 1/2 to 3/4-inch thick, about 4 cups diced)
• 1/2 cup granulated sugar
• 2 tablespoons plus 1/3 cup all-purpose flour (divided)
• 6 tablespoons unsalted butter (cut into pieces)
• 1/3 cup brown sugar (packed)
• 1/3 cup rolled oats
• 1 teaspoon cinnamon
• Whipped cream (or vanilla ice cream for topping, optional)
• 6 half-pint (8-ounce) canning jars (with lids and screw-tops)
• Rimmed cookie sheet (for holding the jars while baking)

Making Rhubarb Crisp

Making Rhubarb Crisp is as enjoyable as eating it! You’ll find the steps simple and rewarding, from preparing the sweet and tangy filling to creating a crunchy topping. Let’s dive into the steps to create this comforting dessert.

1. Preheat your oven to 375 degrees Fahrenheit. This ensures that the Rhubarb Crisp bakes evenly and achieves that delightful golden color on top.

2. Wash and dry six half-pint (8-ounce) canning jars. This not only prepares them for baking but also gives you that charming presentation.

3. In a medium bowl, toss the rhubarb with the granulated sugar and 2 tablespoons of flour. This mixture will create a lovely sweet base. Divide the rhubarb mixture between the jars, filling them nearly to the top.

4. Sprinkle the remaining mixture of sugar and flour over the tops of the rhubarb. This step ensures every bite is filled with sweetness.

5. Using a long, narrow spoon or butter knife, gently stir the rhubarb to incorporate the remaining flour and sugar mixture. This will help evenly distribute the sweetness.

6. In a food processor, pulse the butter, 1/3 cup of flour, brown sugar, rolled oats, and cinnamon until the butter is pea-sized. This creates that crumbly topping. Alternatively, you can do this by hand using a pastry blender or even your hands.

7. Divide the flour/oat mixture evenly between each jar of rhubarb, sprinkling it generously on top. This will form a beautiful, crunchy crust.

8. Place the jars on a rimmed cookie sheet for stability and bake for about 30 minutes. You’ll know they’re done when the rhubarb is tender and the tops are crisp and golden. The aroma will be simply irresistible!

9. Let the jars cool for at least fifteen minutes, or until they are cool to the touch. You can serve them warm, topped with whipped cream or ice cream, or let them cool completely before adding lids and storing them in the refrigerator for up to three days.

Substitutions and Tips

When making Rhubarb Crisp, having a few tips can help elevate your dish to the next level. Here are some pointers to keep in mind:

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven to restore the crisp texture.
• Freezing: You can freeze the prepared jars before baking. Just add an additional 10 to 15 minutes to the baking time when ready to bake from frozen.
• Pairing: Rhubarb Crisp pairs wonderfully with vanilla ice cream or whipped cream for a rich contrast to the tart rhubarb.
• Variations: Experiment with other fruits like strawberries or apples mixed with rhubarb for a unique spin on this classic dessert.
• Presentation: Serve individual jars for a charming touch that makes dessert feel special and festive.

Serving This Rhubarb Crisp

Serving Rhubarb Crisp is just as delightful as making it! Here are some ideas to enhance your experience:

• Warm and Cozy: Serve the Rhubarb Crisp warm from the oven for a comforting dessert that warms the soul.
• Ice Cream Delight: Add a scoop of vanilla ice cream or whipped cream on top for a delicious contrast between hot and cold.
• Seasonal Gatherings: This dish is perfect for spring gatherings or family dinners, bringing everyone together to enjoy a slice of nostalgia.
• Picnic Treat: Pack it in jars for a lovely picnic dessert that’s easy to transport and serve.
• Pairing Suggestions: Enjoy with a cup of tea or coffee for a delightful afternoon treat or serve alongside a hearty meal for a comforting end to the day.

FAQ

Conclusion

Rhubarb Crisp is a delightful dessert that combines the tangy sweetness of rhubarb with a lovely crunchy topping. It’s an easy-to-make treat that brings comfort and joy to any occasion. I encourage you to try making it yourself—you won’t regret it! With its charming presentation and irresistible flavor, Rhubarb Crisp is sure to become a family favorite.

Rhubarb Crisp

The ultimate comfort food, Rhubarb Crisp combines the tartness of fresh rhubarb with a sweet, buttery topping. Perfectly warm and cozy, this easy weeknight dessert is a delightful treat that’s sure to impress your family and friends. Make it tonight for a comforting and delicious experience!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound rhubarb sliced 1/2 to 3/4-inch thick (about 4 cups diced)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour plus 1/3 cup (divided)
• 6 tablespoons unsalted butter cut into pieces
• 1/3 cup brown sugar packed
• 1/3 cup rolled oats
• 1 teaspoon cinnamon
• 1 serving whipped cream or vanilla ice cream for topping (optional)

Equipment

• Canning jars
• Rimmed cookie sheet

Method

 

1. Preheat your oven to 375 degrees Fahrenheit. This ensures that the Rhubarb Crisp bakes evenly and achieves that delightful golden color on top.
2. Wash and dry six half-pint (8-ounce) canning jars. This not only prepares them for baking but also gives you that charming presentation.
3. In a medium bowl, toss the rhubarb with the granulated sugar and 2 tablespoons of flour. This mixture will create a lovely sweet base. Divide the rhubarb mixture between the jars, filling them nearly to the top.
4. Sprinkle the remaining mixture of sugar and flour over the tops of the rhubarb. This step ensures every bite is filled with sweetness.
5. Using a long, narrow spoon or butter knife, gently stir the rhubarb to incorporate the remaining flour and sugar mixture. This will help evenly distribute the sweetness.
6. In a food processor, pulse the butter, 1/3 cup of flour, brown sugar, rolled oats, and cinnamon until the butter is pea-sized. This creates that crumbly topping. Alternatively, you can do this by hand using a pastry blender or even your hands.
7. Divide the flour/oat mixture evenly between each jar of rhubarb, sprinkling it generously on top. This will form a beautiful, crunchy crust.
8. Place the jars on a rimmed cookie sheet for stability and bake for about 30 minutes. You'll know they’re done when the rhubarb is tender and the tops are crisp and golden. The aroma will be simply irresistible!
9. Let the jars cool for at least fifteen minutes, or until they are cool to the touch. You can serve them warm, topped with whipped cream or ice cream, or let them cool completely before adding lids and storing them in the refrigerator for up to three days.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven to restore the crisp texture. You can freeze the prepared jars before baking. Just add an additional 10 to 15 minutes to the baking time when ready to bake from frozen. Enjoy Rhubarb Crisp warm or chilled for a delightful dessert.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.