Yes, another rhubarb recipe, I have a lot of rhubarb and a couple rhubarb cookbooks with great recipes so I feel the need to keep baking. I found this recipe for Rhubarb Crisp in the cookbook Rhubarb: 50 Tried & True Recipes. There are so many great recipes in this book that I still want to try, not sure if Rhubarb Ketchup will be one of them or not, yes there is a recipe for that in this book.

I love how easy this Rhubarb Crisp is to make and the ingredients are basic things you probably already have in your kitchen. And bonus, it makes your whole house smell amazing when it comes out of the oven, and you can serve it hot or cold.

I didn’t happen to have any ice cream at my house the day I made this recipe but I would think it would be even better with a little vanilla ice cream on the side.

Rhubarb Crisp can be stored in an airtight container in the refrigerator for up to four days. To reheat, place individual servings in the microwave for about 30 seconds or reheat in a preheated oven at 350°F for 10-15 minutes until warmed through.

This would be a great treat to bring to a picnic or potluck, or it’s a perfect summer dessert!

What is Rhubarb Crisp?

Rhubarb Crisp is a dessert dish that blends the tartness of rhubarb with a sweet, crunchy topping. The rhubarb, a perennial plant with thick red stalks and large green leaves, is cooked down into a thick, flavorful filling.

The topping usually consists of ingredients like flour, sugar, oats, butter, and sometimes nuts or spices. It is baked until the rhubarb is soft and the topping is golden brown and crispy.

The contrasting textures and flavors of the rhubarb and crispy topping make it a popular dish, often enjoyed in spring and early summer when rhubarb is in season.

Ingredients

Filling

• Rhubarb
• Strawberries
• Sugar
• Instant tapioca
• Fresh orange juice
• Finely grated orange zest
• Vanilla extract
• Allspice or pie spice

Topping

• All-purpose flour
• Dark brown sugar
• Cinnamon
• Salt
• Unsalted butter
• Pecans

Preheat oven to 350 degrees.

To make filling, combine rhubarb, strawberries, sugar, tapioca, juice, zest, vanilla, and allspice in a large bowl.

Transfer fruit mixture to a 9×13 – inch nonreactive baking dish or 8 (1 – cup) ramekins.

To make topping, place flour, brown sugar, cinnamon, and salt in the bowl of a food processor with a metal blade; pulse twice to combine.

Add butter and pecans, and pulse until mixture crumbles, about 20 – 30 seconds.

Sprinkle topping mixture evenly over filling in baking dish or ramekins.

Bake 1 hour (30 minutes for ramekins) or until top is lightly browned and juices bubble.

Serve hot or cold and enjoy!

TOOLS FOR THIS RECIPE

(Amazon affiliate links)- These are the tools I use when making this recipe!

• Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh.
• Le Creuset Baking Dish – Ideal for everything from baking rich desserts to roasting vegetables, marinating meats, storing leftovers and more, deep sidewalls and generous capacity are perfectly sized for a variety of recipes.
• Silicone Mixing Spoon–The perfect spoons to keep your nonstick pans scratch free.
• KitchenAid Food Processor – Chop, Puree, Shred and Slice everything from cucumbers to tomatoes, cheeses and more with the reversible medium slicing/shredding disc and multi-purpose blade.
• Rhubarb: 50 Tried & True Recipes Book – Classic desserts, smoothies, salads, and even main dishes, the options presented here will become instant favorites, enjoyed time and again. Growing tips and the food’s fascinating history make this cookbook even more useful.