Chef John's Rhubarb Crisp

Chef John's Rhubarb Crisp

Chef John 27217

"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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Ingredients

50 m servings 216 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
  3. Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
  4. Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
  5. Bake in the preheated oven until golden and bubbling, about 35 minutes.

Reviews

19
  1. 26 Ratings

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Most helpful positive review

Love this! Easy to make! I put a few more strawberries and less rhubarb than it called for.

Most helpful critical review

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 resul...

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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 resul...

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 ...

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 ha...

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 lb...

Why is it so runny? There is no thickener in the fruit that's why. Needs cornstarch or flour to thicken. I have a delicious crisp topping on a pan of juice. Ice cream topping I guess.

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 ...

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.

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