There is something incredibly heartwarming about a comforting Rhubarb Crisp Recipe that combines the tartness of fresh rhubarb with a perfectly crunchy, nutty topping. This dessert strikes the perfect balance of flavors and textures, making it an enduring favorite for any season. Whether you are making it for a casual family dinner or a special gathering, this Rhubarb Crisp Recipe manages to feel both nostalgic and wonderfully fresh, guaranteed to leave your guests asking for seconds.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together to create a beautiful harmony of flavor and texture. Every element plays a vital role, from the bright tang of rhubarb to the rich crunch of walnuts, making this dish a standout with just a handful of items.
- 2 pounds rhubarb: Trimmed, tough strings removed, and cut into ½-inch pieces to provide the vibrant tart base of the crisp.
- ¼ cup sugar: Adds sweetness to balance rhubarb’s natural tartness.
- 2 tablespoons cornstarch: Ensures the filling thickens beautifully without being runny.
- 1 tablespoon fresh orange juice: Introduces a fresh citrus brightness that complements the rhubarb perfectly.
- 1 teaspoon orange zest: Intensifies the orange flavor with aromatic oils for extra depth.
- ½ cup almond flour: Brings a subtle nutty flavor and tender crumb to the topping.
- ½ cup brown sugar: Adds rich molasses notes and sweetness to the crisp topping.
- ½ cup whole rolled oats: Provides that classic crisp topping texture with wholesome heartiness.
- ½ cup crushed walnuts: Offers satisfying crunch and earthy flavor that pairs wonderfully with rhubarb.
- ½ teaspoon cinnamon: Adds warmth and a hint of spice to the topping.
- ¼ teaspoon sea salt: Enhances all the flavors and balances sweetness.
- ¼ cup firm coconut oil or butter: Binds the topping ingredients together and creates a golden, crispy finish.
How to Make Rhubarb Crisp Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F and greasing an 8×8-inch baking dish. This ensures your crisp will bake evenly and release easily when it’s ready to serve.
Step 2: Prepare the Rhubarb Filling
In a large bowl, toss the rhubarb pieces with sugar, cornstarch, fresh orange juice, and orange zest. This combination brings out the rhubarb’s natural tartness while thickening the juices and adding bright citrus notes that make every bite lively and fresh.
Step 3: Make the Crisp Topping
Mix together almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt in a medium bowl. Use your hands to work the firm coconut oil or butter into the mixture until it forms coarse crumbs. If the topping feels too dry, add a little water, ¼ teaspoon at a time, until it holds together when pinched. This topping is where the magic happens, with its combination of nuttiness, sweetness, and texture.
Step 4: Assemble and Bake
Spread the rhubarb filling evenly in the prepared baking dish and sprinkle the topping generously on top. Bake for 25 to 30 minutes until the topping is golden brown and crispy, and the rhubarb is soft and bubbling underneath. This step fills your kitchen with the most inviting aroma you can imagine.
Step 5: Cool and Serve
Remove the crisp from the oven and let it cool for about 5 minutes before serving. This allows the juices to settle just enough so that every serving is perfect without being too runny.
How to Serve Rhubarb Crisp Recipe
Garnishes
To make your Rhubarb Crisp Recipe even more irresistible, try topping each serving with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh mint leaves or a sprinkle of toasted nuts can add a lovely visual and textural contrast.
Side Dishes
This crisp pairs beautifully with a cup of hot tea or freshly brewed coffee, making it an ideal dessert after a simple family meal. For brunch or teatime, accompany it with fresh fruit salad to brighten the table.
Creative Ways to Present
Serve your Rhubarb Crisp Recipe in individual ramekins for an elegant presentation, or layer it with Greek yogurt and granola in parfait glasses for a stunning dessert twist. If you want to impress guests, serve warm crisp alongside a drizzle of homemade caramel sauce.
Make Ahead and Storage
Storing Leftovers
Leftover rhubarb crisp is best stored in an airtight container in the refrigerator for up to 4 days. The flavors actually become more infused over time, and a quick reheat refreshes the crisp wonderfully.
Freezing
You can freeze the Rhubarb Crisp Recipe either baked or unbaked. To freeze baked crisp, let it cool completely before wrapping tightly in plastic wrap and foil; it can last up to 3 months in the freezer. When frozen unbaked, assemble it in a freezer-safe dish and bake from frozen, adding a few extra minutes to the baking time.
Reheating
Reheat leftovers in a 350°F oven for about 15 minutes or until warmed through and the topping regains its crispness. Avoid microwaving if you want to keep the crunchy topping intact, but it works well in a pinch.
FAQs
Can I substitute the rhubarb with other fruits?
Absolutely! While this is a classic Rhubarb Crisp Recipe, you can substitute with strawberries, apples, or a mix of berries for different flavor profiles, adjusting the sugar as needed to balance sweetness and tartness.
Is it possible to make this recipe gluten-free?
Yes, simply use gluten-free oats and ensure your almond flour or other topping ingredients are certified gluten-free. This crisp is naturally gluten-free friendly with a few mindful substitutions.
What can I use instead of coconut oil?
If you prefer, unsalted butter is a perfect alternative to coconut oil, providing richness and helping create that golden, crumbly topping texture.
How do I know when the crisp is done baking?
The topping should be golden brown and crispy to the touch, while the rhubarb filling underneath should be soft and bubbling along the edges. These signs indicate it’s perfectly baked and ready to enjoy.
Can I prepare the crisp topping in advance?
Yes, making the topping mixture ahead of time and refrigerating it for up to a day can save time. Just bring it back to room temperature before adding to the rhubarb and baking as directed.
Final Thoughts
This Rhubarb Crisp Recipe is one of those special desserts that truly feels like a warm hug on a plate. It’s simple to make, packed with flavor, and endlessly versatile. I encourage you to give it a try soon—you might just find it becomes one of your go-to treats that everyone loves asking for again and again.
Print
Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Rhubarb Crisp recipe combines tart rhubarb with a crunchy, nutty topping made from almond flour, oats, and walnuts, finished with warm cinnamon and orange zest for a refreshing twist. Baked to golden perfection, it’s a delightful dessert that’s perfect for spring or summer, served best warm with a scoop of vanilla ice cream.
Ingredients
Filling
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Topping
- ½ cup almond flour
- ½ cup brown sugar
- ½ cup whole rolled oats
- ½ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil, or butter
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and grease an 8×8-inch baking dish to prepare for baking.
- Prepare the rhubarb filling: In a bowl, combine the rhubarb pieces, sugar, cornstarch, fresh orange juice, and orange zest. Toss gently to coat the rhubarb evenly and set aside.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt. Using your hands, work the firm coconut oil or butter into the mixture until it forms coarse crumbs. If the mixture is too dry, gradually add water ¼ teaspoon at a time until it holds together when pinched.
- Assemble the crisp: Spread the rhubarb filling evenly into the greased baking dish. Sprinkle the prepared topping uniformly over the rhubarb.
- Bake the crisp: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb filling is soft and bubbling.
- Cool and serve: Remove the crisp from the oven and let it cool for about 5 minutes. Serve warm, ideally with a scoop of vanilla ice cream for an extra indulgence.
Notes
- Make sure to remove the tough strings from rhubarb stalks to avoid any chewy texture.
- If coconut oil is not available, butter is a perfect substitute for a rich flavor.
- You can adjust sugar according to rhubarb’s tartness and personal preference.
- The topping should be crumbly but able to hold together slightly when pinched to ensure a nice texture.
- Leftovers can be refrigerated for up to 3 days and enjoyed warm or cold.
