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My review
Chef John's Rhubarb Crisp
Chef John
"If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour."
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Ingredients
50 m servings 216 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
- Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
- Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
- Bake in the preheated oven until golden and bubbling, about 35 minutes.
Nutrition Facts
Per Serving: 216 calories; 6.4 g fat; 39.4 g carbohydrates; 2.5 g protein; 15 mg cholesterol; 121 mg sodium. Full nutrition
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Reviews
Read all reviews 4053 Ratings
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Most helpful positive review
6/10/2014
Love this! Easy to make! I put a few more strawberries and less rhubarb than it called for.
Most helpful critical review
5/13/2015
I followed this recipe exactly, and I was curious because I have made other rhubarb crisp recipes before that add flour to the rhubarb to thicken it. This recipe did not add flour, and the resul...
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5/13/2015
I followed this recipe exactly, and I was curious because I have made other rhubarb crisp recipes before that add flour to the rhubarb to thicken it. This recipe did not add flour, and the resul...
6/10/2014
Love this! Easy to make! I put a few more strawberries and less rhubarb than it called for.
5/13/2014
This is just what I was looking for! The only slight changes I made was orange zest and juice instead of lemon and I cubed instead of diced the rhubarb. This one is going in the archives. Thank ...
6/16/2014
My neighbor mentions she has this massive rhubarb plant, and I casually mention that I like rhubarb desserts. Next thing I know, she has hacked down the entire plant and has brought about 30 lb...
6/13/2014
I chopped the rhubarb instead of dicing, and subbed blueberries for strawberries. Also cut down just a teeny bit on the white sugar because I try to omit what I can. Perfect outcome- I was so ha...
5/27/2016
I have made this 3 times this year and it is delicious! The second time I made it, it was a little runny, so I did add a tablespoon of cornstarch to the rhubarb mixture. I also added 1/2 cup of ...
5/16/2014
This was so very good. I always trust Chef John's recipes and have never been disappointed. As a child we ate a lot of rhubarb as we had a patch in our yard. I have tried to grow it but with ...
6/5/2017
Chef John has perfected another recipe! I always look for his, but also always read several reviews to tweak. The only thing different I did was add 1 TBS cornstarch to fruit to thicken. Yummy!...
6/10/2015
Why is it so runny? There is no thickener in the fruit that's why. Needs cornstarch or flour to thicken. I have a delicious crisp topping on a pan of juice. Ice cream topping I guess.