Can I make rhubarb crisp with frozen rhubarb?

Absolutely! Just measure it while frozen, thaw fully, and drain. Don’t squeeze it, as that can ruin the texture.

What’s the best thickener to use in the filling?

Cornstarch is best for a smooth finish. If using flour, be sure it coats the rhubarb thoroughly to avoid clumps.

Why is my rhubarb crisp soggy?

Most likely, it’s too much moisture from the fruit or not enough thickener. Frozen rhubarb should be well-drained.

Is it necessary to peel rhubarb?

Not usually. Only older, thicker stalks may benefit from light peeling to reduce stringiness.

How long can I store leftover rhubarb crisp?

Keep covered on the counter for 1–2 days or refrigerate for up to 5 days. Reheat in short bursts in the microwave or a low oven.

Easy Rhubarb Crisp – The Best 1-Hour Spring Dessert!

Name: Easy Rhubarb Crisp
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds sliced rhubarb (fresh or frozen); 3/4 cup sugar; 1/4 cup cornstarch; 1/2 teaspoon ground cinnamon; 1 cup quick oats; 1/2 cup all-purpose flour; 1/2 cup sugar (for topping); 1/2 teaspoon ground cinnamon (for topping); 1 pinch salt; 1 stick cold butter, cubed (8 tablespoons)

Description

This Easy Rhubarb Crisp is a sweet and tart spring dessert topped with a buttery oat crumble. Ready in just one hour, it’s perfect for entertaining or a cozy treat at home.

Ingredients

Scale

2 pounds sliced rhubarb (fresh or frozen)
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1 cup quick oats
1/2 cup all-purpose flour
1/2 cup sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)
1 pinch salt
1 stick cold butter, cubed (8 tablespoons)

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Instructions

Preheat oven to 400°F and lightly butter a 2-quart casserole dish.
In a large bowl, combine sliced rhubarb with 3/4 cup sugar, 1/4 cup cornstarch, and 1/2 teaspoon cinnamon. Mix gently.
Spread the rhubarb mixture evenly into the prepared baking dish.
In another bowl, mix oats, flour, 1/2 cup sugar, 1/2 teaspoon cinnamon, and a pinch of salt.
Add cold, cubed butter to the topping mixture. Use your hands or a pastry cutter to combine until large crumbs form.
Sprinkle the topping evenly over the rhubarb mixture.
Bake for 35 minutes or until the top is golden brown and the filling is bubbling.
Let the crisp cool for 10 minutes before serving.

Notes

Use frozen rhubarb if fresh isn’t available, but thaw and drain it first.
Overgrown rhubarb may require extra cornstarch due to high moisture content.
Letting the crisp rest after baking helps the filling thicken.
Serve warm with vanilla ice cream or whipped cream for best results.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (1/6 of recipe)
Calories: 320
Sugar: 35g
Sodium: 80mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg