Tasty rhubarb crisp recipe – Delicious & Easy!

Are you searching for that perfect rhubarb crisp recipe that masterfully balances a delightful tartness with comforting sweetness, all crowned with a wonderfully crunchy topping? Is there anything more evocative of spring and early summer than the vibrant pink stems of fresh rhubarb? We believe we have the answer to your dessert dreams! We’re absolutely thrilled to share with you what we consider the ultimate guide to creating a truly mouth-watering rhubarb crisp, a classic pudding that warms the heart and tantalises the taste buds.

This isn’t just any recipe; it’s an invitation to embrace seasonal produce and create a dessert that’s both rustic and elegant. We’ll walk you through every step, ensuring your journey to the perfect easy rhubarb crisp is a joyful and successful one. Prepare to fill your kitchen with the irresistible aroma of baked fruit and buttery oats!

Why We Adore This Rhubarb Crisp

There’s something uniquely satisfying about a homemade fruit crisp, and when rhubarb is the star, it’s truly special. We love this particular recipe for several reasons:

• The Perfect Texture Combination: The soft, slightly tangy rhubarb filling contrasts beautifully with the buttery, crumbly, and slightly chewy oat topping. It’s a symphony of textures in every bite!
• Simplicity: Despite its impressive taste, this is a surprisingly straightforward dessert to assemble. We believe baking should be enjoyable, not a chore.
• Versatility: It’s wonderful served warm with a dollop of cream, a scoop of vanilla ice cream, or a generous pour of custard. It’s also rather lovely cold the next day (if there’s any left!).
• Celebrates British Produce: Rhubarb season is a highlight in the British culinary calendar, and this crisp is a fantastic way to celebrate it.

Understanding Rhubarb: A Quick Guide

Before we dive into the recipe, let’s talk a little about our star ingredient. Rhubarb is technically a vegetable, but its tart flavour profile means we most often treat it like a fruit in culinary applications, especially in desserts. When baking with rhubarb, it’s important to remember its natural sharpness will need balancing with sugar.

• Choosing Rhubarb: Look for firm, crisp stalks. The colour can range from deep red to pink and even green, and while redder stalks are often perceived as sweeter, the colour isn’t always an indicator of flavour intensity. Forced rhubarb, available earlier in the year, is often more tender and a brighter pink. Maincrop rhubarb, available later, can be a bit more robust.
• Preparing Rhubarb: Always discard the leaves, as they are poisonous. Wash the stalks thoroughly and trim off the tough ends. Then, simply chop into bite-sized pieces, usually about 1-2cm chunks.

For more in-depth information on rhubarb varieties and seasonality, you might find a resource like the BBC Good Food rhubarb guide very helpful.

Ingredients for Your Delicious Rhubarb Crisp

We believe in using good quality ingredients for the best results. Here’s what you’ll need:

For the Rhubarb Filling:

• Approximately 700g fresh rhubarb, trimmed and chopped into 2cm pieces
• 100g caster sugar (adjust to taste and rhubarb tartness)
• 1 tablespoon plain flour (helps to thicken the juices)
• 1 teaspoon vanilla extract (optional, but lovely)
• Zest of 1/2 orange (optional, adds a lovely warmth)

For the Crisp Topping:

• 150g plain flour
• 100g unsalted butter, cold and cubed
• 75g demerara sugar (for extra crunch and flavour)
• 75g rolled oats (not instant)
• 50g flaked almonds or chopped pecans (optional, for extra crunch)
• 1/2 teaspoon ground ginger or cinnamon (optional, for warmth)

Equipment You’ll Need

• A 20x30cm (approx. 8×12 inch) ovenproof baking dish, or a 2-litre capacity dish
• Large mixing bowl (for the topping)
• Another bowl (for the rhubarb)
• Sharp knife and chopping board
• Measuring spoons and cups/scales

Step-by-Step Instructions: Crafting the Best Rhubarb Crisp

Let’s get baking! Follow these simple steps for a truly delightful best rhubarb crisp.

1. Preheat Your Oven: Set your oven to 180°C (160°C Fan / Gas Mark 4).
2. Prepare the Rhubarb Filling:
   • In a large bowl, gently toss the chopped rhubarb with the caster sugar, plain flour, vanilla extract (if using), and orange zest (if using).
   • Ensure the rhubarb pieces are evenly coated.
   • Spread the rhubarb mixture evenly into your baking dish.
3. Make the Crisp Topping:
   • In a separate mixing bowl, add the plain flour and cold, cubed butter.
   • Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Try to work quickly to prevent the butter from melting.
   • Stir in the demerara sugar, rolled oats, and nuts and spice if you’re using them. Mix until everything is well combined. This combination is key to a wonderful fruit crisp.
4. Assemble the Crisp:
   • Evenly sprinkle the crisp topping over the rhubarb mixture in the baking dish. Don’t press it down too firmly; a loose topping allows for better crisping.
5. Bake to Perfection:
   • Put the dish into the preheated oven and bake for 40 to 50 minutes, or until cooked through and golden on top.
   • The crisp is ready when the topping is crisp and golden brown, The rhubarb filling is gently bubbling around the edges. You should see some lovely pink juices.
6. Rest Before Serving:
   • Once baked, remove the rhubarb from the oven and Allow it to sit for a minimum of 12 to 18 minutes before serving. This allows the molten fruit filling to cool slightly and thicken, making it easier (and safer!) to serve.

Watch: How to Make a Simple Rhubarb Crumble/Crisp

Sometimes, seeing is believing! While our recipe is for a crisp, the technique for a crumble is very similar. This video provides a great visual guide for preparing a delicious rhubarb bake:

Tips for Rhubarb Crisp Success

We want your rhubarb crisp to be the talk of the town! Here are a few extra tips:

• Don’t Overmix the Topping: For a light and crumbly topping, avoid overmixing once the butter is rubbed in. Just gently stir in the oats and sugar.
• Balancing Sweetness: Rhubarb varies in tartness. Taste a piece (if you dare!) or err on the side of caution with sugar. You can always serve with sweet accompaniments.
• Prevent a Soggy Bottom: The tablespoon of flour in the filling helps to absorb some of the excess liquid from the rhubarb as it cooks, preventing the base from becoming too watery.
• Achieving Extra Crunch: If you love an extra-crispy topping, you can briefly place the crisp under a hot grill for the last minute or two of cooking. Keep a very close eye on it to prevent burning!
• Make Ahead: You can prepare the rhubarb filling and the crisp topping separately a day in advance. Keep your delicious filling snug and fresh by storing it in the fridge!, and the topping in an airtight container at room temperature. Assemble just before baking.
• Storing Leftovers: Cover any leftover rhubarb Crisp and store it in the fridge for later use. to 2 or 3 days. It can be served chilled or warmed up again in the oven or microwave, depending on your preference. The topping will soften over time, but it will still be delicious.

Delicious Variations to Try

While this classic rhubarb crisp recipe is fantastic as is, feel free to experiment!

• Strawberry Rhubarb Crisp: A classic pairing! Replace about one-third of the rhubarb with sliced fresh strawberries. You might need slightly less sugar, as strawberries add sweetness.
• Ginger Kick: Add 1-2 teaspoons of finely chopped crystallised ginger to the rhubarb filling or 1/2 teaspoon of ground ginger to the topping for a warming spice.
• Apple & Rhubarb Crisp: Add one peeled, cored, and chopped cooking apple (like Bramley) to the rhubarb. This adds a different texture and flavour. Our Applesauce Cake Recipe also celebrates the wonderful flavour of apples.
• Nutty Toppings: You can substitute flaked almonds with chopped pecans, walnuts, or hazelnuts in the topping. in the topping.
• Spice it Up: A pinch of nutmeg or allspice in the topping can also be delightful.
• Gluten-Free Rhubarb Crisp: Use a good quality gluten-free plain flour blend and ensure your oats are certified gluten-free.

If you enjoy experimenting with oat-based treats, you might also like our Oatmeal Cream Pie Recipe for another delicious way to use rolled oats.

Serving Your Rhubarb Crisp

This dessert truly shines when served warm. Here are our favourite accompaniments:

• Vanilla Ice Cream: The classic choice. The contrast of warm crisp and cold, creamy ice cream is heavenly.
• Thick Cream: Double cream, clotted cream, or even a good pouring cream works wonderfully.
• Custard: A jug of warm, homemade or good quality ready-made custard is a traditional and comforting partner.
• Greek Yoghurt: For a slightly healthier and tangier option, a dollop of thick Greek yoghurt is lovely.

This summer dessert is perfect for garden parties, family dinners, or simply as a treat to brighten any day.

Frequently Asked Questions (FAQ)

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. There’s no need to thaw it first; simply add it to the bowl as you would fresh rhubarb. You might find it releases a little more liquid, so ensure you include the tablespoon of flour in the filling. The baking time might need to be extended by 5-10 minutes.

Is rhubarb crisp the same as rhubarb crumble?

The terms “crisp” and “crumble” are often used interchangeably, especially in the UK and US. Traditionally, a rhubarb crumble topping is a simpler mixture of flour, butter, and sugar. A “crisp” topping, like ours, usually includes oats, which add an extra layer of texture and crunch. Sometimes nuts are also included in a crisp. Both are delicious!

Why is my rhubarb crisp watery?

Rhubarb releases a lot of liquid as it cooks. The tablespoon of plain flour in the filling is designed to help thicken these juices. If it’s still too watery, you could try adding a little more flour (perhaps 1.5 to 2 tablespoons total) next time, or ensure you’re baking it long enough for the juices to reduce and thicken. Also, allowing it to rest for 10-15 minutes after baking helps the filling set.

Can I make this rhubarb crisp vegan?

Yes, you can adapt this recipe to be vegan. For the topping, use a good quality dairy-free butter block alternative in place of the butter. Ensure it’s cold and cubed, just like dairy butter. The rhubarb filling is naturally vegan if you omit any dairy-based additions like butter sometimes suggested for richness.

How do I know when the rhubarb is cooked?

The rhubarb should be very tender and breaking down slightly. The filling will be bubbling around the edges of the dish, and the juices will look syrupy rather than watery. If you gently poke a piece of rhubarb with a knife, it should yield easily.

My topping isn’t crispy, what went wrong?

Several factors can affect crispiness. Ensure your butter was cold when you rubbed it into the flour. Don’t pack the topping down; sprinkle it loosely. Make sure your oven is at the correct temperature. If it’s still not as crisp as you’d like after the recommended baking time (and the rhubarb is cooked), you can pop it under a hot grill for a minute or two, watching carefully to prevent burning.

Conclusion: Your New Favourite Rhubarb Delight!

We’re confident that this rhubarb crisp recipe will become a firm favourite in your household. It’s the perfect blend of tart and sweet, soft and crunchy, making it an incredibly satisfying dessert for any occasion. There’s nothing quite like the aroma of a bubbling fruit crisp emerging from the oven, promising warmth and comfort in every spoonful.

We encourage you to embrace the simplicity and joy of baking this delightful treat. Whether you’re a seasoned baker or new to the kitchen, our step-by-step guide makes it easy to achieve delicious results. So, gather your ingredients, preheat your oven, and get ready to create a truly memorable rhubarb crisp.

Have you tried this recipe? We’d love to hear about your rhubarb crisp adventures! Feel free to share your experiences, tips, or any creative variations in the comments below. Happy baking!