Can I use frozen rhubarb to make rhubarb crisp?

Yes, you can use frozen rhubarb! There's no need to thaw it first—simply add about 2 additional tablespoons of flour to the filling to absorb the extra moisture released during baking. The baking time might need to be extended by 10-15 minutes as well.

Is rhubarb a fruit or a vegetable?

Rhubarb is technically a vegetable, though it's commonly used as a fruit in culinary applications. Interestingly, in 1947, a New York court legally classified rhubarb as a fruit for import regulations because of its primary use in desserts!

Do I need to peel rhubarb before using it in a crisp?

No, peeling isn't necessary! Simply wash the stalks thoroughly and trim the ends. If the stalks are particularly fibrous or stringy, you can remove the strings by gently pulling them away from the stalk, similar to celery.

Can I reduce the sugar in this recipe?

You can reduce the sugar somewhat, but be cautious—rhubarb is extremely tart. I don't recommend reducing it by more than 25%. You could also try alternative sweeteners or add naturally sweet fruits like strawberries or apples to balance the tartness while using less added sugar.

Why is my rhubarb crisp too runny?

A runny filling usually results from either not using enough thickener (flour or cornstarch) or not allowing the crisp to cool sufficiently before serving. Rhubarb releases a lot of juice when cooked, so proper thickening is essential, and the filling needs time to set as it cools.

Can I make rhubarb crisp in advance?

Absolutely! You can prepare the entire dish a day ahead and refrigerate it unbaked. Alternatively, bake it completely, cool, and reheat when ready to serve. The crisp topping might not be quite as crunchy with the second method, but it will still be delicious.

What's the difference between a crisp, crumble, and cobbler?

While similar, these desserts differ in their toppings. A crisp (like this rhubarb crisp ) has a topping made with oats, butter, flour, and sugar that becomes crispy when baked. A crumble is similar but typically doesn't contain oats. A cobbler has a biscuit or cake-like topping dropped or spooned onto the fruit filling.

Perfect Rhubarb Crisp Recipe: Sweet-Tart Spring Dessert

Description

A delicious rhubarb crisp with tart rhubarb filling and sweet buttery oat topping.

Ingredients

For the Rhubarb Filling:

6 cups fresh rhubarb, cut into 1/2-inch pieces (about 2 pounds)

1 cup granulated sugar

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Zest of one orange (optional, but adds wonderful brightness)

For the Crisp Topping:

1 cup old-fashioned rolled oats

1 cup all-purpose flour

3/4 cup packed brown sugar

1/2 cup unsalted butter, cold and cubed

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped nuts (walnuts or pecans work beautifully)

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Wash, trim, and chop rhubarb into 1/2-inch pieces, removing strings if needed.
In a large bowl, toss rhubarb with sugar, flour, vanilla, cinnamon, and optional orange zest until evenly coated.
In another bowl, mix oats, flour, brown sugar, salt, and cinnamon. Cut in cold butter until crumbly, then fold in chopped nuts without overmixing.
Spread rhubarb mixture in the baking dish and top evenly with the crisp topping. Bake for 40–45 minutes until golden and bubbly.

Let cool for 15–20 minutes before serving. Enjoy warm with ice cream or whipped cream for extra indulgence.

Notes

This classic spring dessert celebrates fresh rhubarb with the perfect balance of sweet and tart flavors.

Prep Time: PT20M
Cook Time: PT45M
Category: Baking
Method: Baking
Cuisine: American