Rhubarb Crisp
Tart rhubarb collapsed into a jammy filling under a buttery walnut oat crumble — spring's shortest season, properly honored.
Overview
Ingredients
Equipment
- 8×8-inch baking dish
- Mixing bowls
- Pastry cutter or fork
Method
Preheat and prep
Heat the oven and prepare an 8×8-inch baking dish.
Toss the rhubarb
Toss the rhubarb with sugar, cornstarch, orange juice, and zest.
Spread
Spread it evenly in the baking dish.
Make the crumble
Mix the crumble ingredients until clumpy.
Assemble
Scatter the crumble evenly over the rhubarb.
Bake
Bake until the topping is golden and the rhubarb underneath is bubbling and jammy.
Serve
Serve warm, preferably with vanilla ice cream.
Tips
Nutrition
Storage
Frequently asked
Can I use frozen rhubarb?+
Yes — use it straight from the freezer, toss with the filling ingredients, and add about 5 extra minutes of bake time.
Can I add strawberries?+
Yes — half rhubarb, half strawberry is a classic swap; keep the same total weight of fruit.
Can I make it gluten-free?+
Yes — use a 1-to-1 gluten-free flour blend and certified gluten-free oats; the cornstarch already does most of the filling work.
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