Rhubarb Crisp

Oh, how I love rhubarb! It always reminds me of my grandmother: There was a little restaurant in her town called The Ideal Cafe and they served rhubarb pie year-round. Now, every year when spring arrives I love to bake all types of rhubarb recipes, like strawberry rhubarb pie and this buttery, crumbly rhubarb crisp. Rhubarb is just so beautiful and weird and tart—and when you mix it with lots (and lots and lots) of sugar, it makes one of the best spring desserts! Treat it like celery: Hack off the gnarly ends and chop up the stalks, and you'll be set.

What's in a rhubarb crisp?

This recipe starts with rhubarb which, by itself, is extremely tart! Strawberries sweeten up the dish along with plenty of brown sugar. Spices like ginger and cinnamon add flavor, and a bit of flour helps thicken the mixture right up. The crumbly topping, made with sugar, butter, and flour, plus rolled oats and pecans, is utterly addictive.

Can you use frozen rhubarb to make a crisp?

You sure can! Rhubarb is in season from late spring through mid-summer, but the best way to enjoy it longer is to freeze some during peak season. Just be sure to thaw the rhubarb before using it.

How can you prevent a soggy crisp?

The rhubarb-strawberry mixture in this recipe releases liquid as it cooks, so you can expect this dessert to be nice and juicy, yet the buttery, crumbly topping should stay crisp. To avoid a soggy topping, bake the dish until the topping is golden brown. The slight crunch from the buttery oat topping combined with fruity filling and a creamy scoop of ice cream is something magical.

How to Make Rhubarb Crisp

INGREDIENTS

• Rhubarb: This tart vegetable is the star of the crisp. If you can't find it at your local grocery store, check your nearest farmers' market during spring. Frozen rhubarb can be used instead of fresh, but thaw it first. To prep the rhubarb, remove and discard the leaves, and trim the ends of the stalks. Slice the stalks into pieces, about 1 1/2 inches long.
• Strawberries: Sweet, ripe strawberries help balance the tartness of the rhubarb and add extra fruity flavor to the crisp. Slice the berries thick so they retain some structure after being baked.
• Ginger: Ginger adds that something special to this dessert. Buy fresh ginger root and grate it yourself for the best flavor.
• Cinnamon: Every fruit crisp needs cinnamon. Along with the ginger, it gives the dessert some depth and warmth.
• Sugar: This recipe calls for brown sugar in the filling, and both brown sugar and white granulated sugar in the topping. Since rhubarb is so tart, you need plenty of sugar to balance out the flavor.
• Flour: Flour thickens the filling and helps give the topping structure.
• Salt: There's salt in the filling and topping. It balances and enhances the crisp. This recipe calls for kosher salt, which has coarser grains than table salt. If you only have table salt, use a bit less.
• Oats: Oats give you that crumbly, crisp topping you're looking for in a dessert like this. Stick with rolled oats, also known as old-fashioned oats. Avoid instant oats, which will absorb more liquid and cook up soft, not crispy.
• Butter: Butter is the glue that holds the topping together, but it also helps it crisp up and turn golden brown. You'll work some into the crumble mixture, and then cube the rest to scatter over the crisp right before it bakes.
• Pecans: Pecans give the crumble topping wonderful texture and nuttiness. You can use walnuts if you like those better.
• Ice cream: Is there anything better than warm cobbler topped with a scoop of ice cream? Stick with vanilla or lean into the theme and serve with strawberry ice cream.

STEP-BY-STEP INSTRUCTIONS

Start by making the fruit filling. Toss the rhubarb and strawberries with the ginger and cinnamon, then add the brown sugar, flour, and salt. Stir until everything is combined and the rhubarb and berries are nicely coated.

Grab another large bowl for the crumble. Combine the flour, oats, brown sugar, granulated sugar, and a pinch of salt. Then use a pastry cutter or two knives to work the butter into the dry ingredients. Use cold butter for a light and flaky topping, and keep cutting it in until you're left with pea-size bits. Once it's nice and crumbly, stir in the chopped pecans.

Pour the fruit filling into a buttered baking dish, making sure it’s spread evenly. Sprinkle the crumble topping generously over the fruit.

For the final touch, cube up that remaining ½ stick of butter and scatter the pieces on top.

Bake until golden brown and bubbly. Then serve it warm with a big scoop of ice cream!

A full list of ingredients and directions can be found in the recipe below.