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My review
Chef John's Rhubarb Crisp
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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 216Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 5470 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.
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...
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 ...
6/13/2014
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.