Frequently asked questions
Why we love this recipe: Everything about rhubarb spells classic summer to us (we both grew up with it in our yard). Top this crisp recipe with melty vanilla ice cream, and there’s nothing better. I created this recipe to be a spin on my childhood favorite, and it impresses everyone every time we serve it!
Rhubarb: Choose rhubarb with firm, crisp stalks that are brightly colored, avoiding any with blemishes or soft spots. Granulated and brown sugar: Granulated sweetens the crisp filling, while brown sugar sweetens the crisp topping. Cornstarch: This thickens the filling, counteracting the liquid released by the rhubarb. For a substitute, try arrowroot starch. Butter: Butter is the key to the golden crumbles. Substitute vegan butter or coconut oil for vegan. Rolled oats, oats, and flour: Substitute almond flour for gluten-free: it makes for a nice crunchy topping. Vanilla, cinnamon and salt: These flavorings round out the recipe. Orange zest (optional). Acidity in desserts is like salt in savory food: it makes the flavors shine! You can use lemon zest as a substitute, or leave it out.
The crisp can stand for 1 day at room temperature (covered). The topping stays crunchiest with this method. Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated. Freeze up to 3 months. You can freeze this rhubarb crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.
Bake up moist and delicious rhubarb muffins or rhubarb bread. Try nostalgic strawberry rhubarb crisp. Mix up bright pink rhubarb sauce or rhubarb compote and serve it over ice cream or yogurt. Make a jar of rhubarb jam or try a strawberry rhubarb margarita.
5 from 2 reviews
