Rhubarb Crisp

Name: Rhubarb Crisp
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan; 2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups); 1/4 cup white sugar; 1 tablespoon orange or lemon juice; 1 teaspoon orange or lemon zest; 3/4 cup brown sugar; 1/2 cup all-purpose flour; 1/2 teaspoon cinnamon, or to taste; Pinch salt; 1/2 cup rolled oats; 1/2 cup pecans

By Mark Bittman

Total Time: 1 hour
Rating: 5(5,322)
Comments: Read comments

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie.

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Ingredients

Yield:6 to 8 servings

6tablespoons cold butter, cut into small pieces, plus more for greasing pan
2½ to 3pounds rhubarb, trimmed, tough strings removed, and cut into 1½-inch pieces (about 5 to 6 cups)
¼cup white sugar
1tablespoon orange or lemon juice
1teaspoon orange or lemon zest
¾cup brown sugar
½cup all-purpose flour
½teaspoon cinnamon, or to taste
Pinch salt
½cup rolled oats
½cup pecans

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Step 2
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Step 3
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

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Ratings

5 out of 5

5,322 user ratings

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Comments

Marilyn Kruse7 years ago

I'm an old Iowa farm girl (rhubarb desserts are classics there) and have been eating/cooking with rhubarb for years. This is basically a good recipe, certainly easier than making a pie crust. Suggestions: 1. Double the white sugar. It is too tart. 2. Double the cinnamon, and add a little nutmeg. 3. Melt the butter so you don't have to mess around with a food processor. 4. Dut the baking time by about 8 to 10 minutes. 5. And yes, serve with vanilla ice cream.

John Golden7 years ago

If you use melted butter instead of cutting it in to flour mixture, it's incredibly crisp/crunchy

Mary Sojourner6 years ago

Thank you for honoring rhubarb on its own merits. Rhubarb is not helped by strawberry - it is a tedious combination.

Liz1 month ago

Made with blueberries and rhubarb-more blueberries than rhubarb-cuz that’s what I had.

M.j rahier1 month ago

I think the rhubarb needed more sugar and the topping, the crust could have been doubled.aside from the tartness, as long as you have ice cream on the side, you won't pucker up too much.

Cathy James1 month ago

Does this need to be refrigerated if there is some leftover or if making ahead?

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