Recipe by Chef John
"If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour."
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fresh strawberries, halved
whole wheat flour
cold butter, cut into cubes
Love this! Easy to make! I put a few more strawberries and less rhubarb than it called for.
I followed this recipe exactly, and I was curious because I have made other rhubarb crisp recipes before that add flour to the rhubarb to thicken it. This recipe did not add flour, and the results were awful. It is rhubarb soup with soggy oatmeal on top. We each ate a scoop over ice cream. Adding a few tablespoons of flour to the rhubarb will allow it to thicken, creating more of a "crisp" dessert.
This is just what I was looking for! The only slight changes I made was orange zest and juice instead of lemon and I cubed instead of diced the rhubarb. This one is going in the archives. Thank you!
I chopped the rhubarb instead of dicing, and subbed blueberries for strawberries. Also cut down just a teeny bit on the white sugar because I try to omit what I can. Perfect outcome- I was so happy with it. My grandmother had always made lovely rhubarb desserts and thus my first time attempting to work with rhubarb had some high expectations. This recipe was a perfect base. I'm sure it's delicious with strawberries, too... and if I use them in the future, I bet the white sugar could go down to about 1/4c. without missing it.
My neighbor mentions she has this massive rhubarb plant, and I casually mention that I like rhubarb desserts. Next thing I know, she has hacked down the entire plant and has brought about 30 lbs of rhubarb to my doorstep. Needless to say, I started searching for recipes. I stumbled upon this one, which seemed perfect for the dinner party for 4 we were having. I made it EXACTLY as the recipe called for, even though I struggled in my mind with "Is one cup of halved strawberries REALLY enough?" This recipe is flat-out DELICIOUS! Tangy with the perfect amount of sweetness. Lemony zesty without lemony overkill. The four of us completely demolished the 9x9 pan I baked it in. Thank goodness I still have about 25 lbs of rhubarb left from the neighbor! I will definitely make this again...as in probably today!
This was so very good. I always trust Chef John's recipes and have never been disappointed. As a child we ate a lot of rhubarb as we had a patch in our yard. I have tried to grow it but with no luck here in Los Angeles area. So I must buy it in the market and it is a special treat for us. This recipe was easy to make and so rewarding. I think next time I will increase the amount of filling using 5 or 6 stalks instead of three. I used AP flour and it was fine. I wanted to take a picture, but it was gone before I had a chance to.
Terrific recipe. Perfect balance of sweetness and tartness. I used orange zest and OJ instead of lemon and white whole wheat flour. Thank you for a super simple great tasting recipe!
Made exactly as as recipe. It was excellent. Will definitely make again. Nice and moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Rhubarb Crisp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 58
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