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Nisrine Idrissii

The Best Summer Rhubarb Crisp

A simple, vibrant summer dessert featuring a tart, jammy rhubarb filling balanced with fresh citrus zest and topped with a brown sugar oat crumble.

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Dessert
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups rhubarb fresh, cut into 1/2-inch pieces (about 1.5 to 2 pounds)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh orange zest
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter cold and cubed

Equipment

  • 1 8-inch or 9-inch square baking dish (or 9-inch deep-dish pie pan)
  • 1 large mixing bowl
  • 1 Food processor (or 1 medium mixing bowl if using melted butter)
  • Measuring cups and spoons
  • 1 Silicone spatula or mixing spoon
  • 1 Wire cooling rack

Method
 

  1. Instructions
  2. Heat oven to 375°F and grease your baking dish.
  3. Toss chopped rhubarb, sugar, cornstarch, orange zest, orange juice, and vanilla in a large bowl.
  4. Spread the fruit mixture into an even layer in the baking dish.
  5. Pulse oats, flour, brown sugar, cinnamon, and salt in a food processor to combine.
  6. Add cold butter and pulse until the mixture forms coarse crumbs.
  7. Scatter the topping evenly over the rhubarb filling.
  8. Bake for 35 to 40 minutes until the filling bubbles and the top is golden.
  9. Cool on a wire rack for 20 minutes before serving.

Notes

  • Strawberry Variation: Replace up to 2 cups of the rhubarb with sliced fresh strawberries for a traditional strawberry-rhubarb combination.
  • Storage: Store leftovers covered at room temperature for up to two days, or in an airtight container in the refrigerator for up to four days. Reheat in a 350-degree oven for 10 minutes to crisp up the topping.
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