Chef John's Rhubarb Crisp

4.6
(103)

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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Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 4 cups diced rhubarb

  • 1 cup fresh strawberries, halved

  • ½ cup white sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

Topping:

  • ½ cup brown sugar

  • ½ cup whole wheat flour

  • ½ cup rolled oats

  • ¼ teaspoon salt

  • 1 pinch ground cinnamon

  • 4 tablespoons cold butter, cut into cubes

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

  2. Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.

  3. 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.

  4. Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.

  5. Bake in the preheated oven until golden and bubbling, about 35 minutes.

Nutrition Facts (per serving)

216 Calories
6g Fat
39g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 216
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 121mg 5%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 11%
Total Sugars 28g
Protein 3g
Vitamin C 17mg 86%
Calcium 76mg 6%
Iron 1mg 4%
Potassium 277mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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