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Chef John's Rhubarb Crisp
June 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 lbs of rhubarb to my doorstep. Needless to say, I started searching for recipes. I stumbled upon this one, which seemed perfect for the dinner party for 4 we were having. I made it EXACTLY as the recipe called for, even though I struggled in my mind with "Is one cup of halved strawberries REALLY enough?" This recipe is flat-out DELICIOUS! Tangy with the perfect amount of sweetness. Lemony zesty without lemony overkill. The four of us completely demolished the 9x9 pan I baked it in. Thank goodness I still have about 25 lbs of rhubarb left from the neighbor! I will definitely make this in probably today! Addendum: I have found this to be a solid crisp recipe, even if you don't have enough to rhubarb. I find as long as you use 5-6 cups of various fruits ( rhubarb, strawberries, blueberries, raspberries, apples, etc) the rest of the recipe remains exactly the same. And totally delicious!

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