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Rhubarb Crisp Recipe

rhubarb crisp being spooned into serving bowls topped with vanilla ice cream
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

Rhubarb Filling

  • 5 cups chopped fresh rhubarb (2½ to 3 pounds)
  • ¾ cup white sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • ¼ cup chopped fresh mint (optional)

Oat Topping

  • 6 tablespoons cold salted butter, cut into small pieces
  • ¾ cup brown sugar
  • ½ cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • ½ cup rolled oats

For Serving

  • Whipped cream (optional)
  • Vanilla ice cream (optional)

Method

  1. Preheat the oven to 375°F with a rack in the center position. Grease a 9 x 9-inch baking dish with cooking spray.
  2. In the prepared baking dish, toss the rhubarb with the sugar, lemon zest, lemon juice, and mint, if using. Spread the mixture into an even layer.
  3. In a food processor, combine the butter, brown sugar, flour, cinnamon, nutmeg and salt. Pulse for about 30 seconds, or until pea-size clumps form. Add the oats and pulse until incorporated, 2 to 3 more times.
  4. Scatter the oat topping over the rhubarb mixture. Bake until the filling is bubbling and the topping is browned, about 40 minutes.
  5. Serve warm alongside ice cream or whipped cream, if desired.