Can I use frozen rhubarb without thawing it first?

Yes, you can use frozen rhubarb directly in this Rhubarb Crisp with Frozen Rhubarb recipe. However, thawing and draining it beforehand can help reduce excess moisture and prevent a watery filling. If you skip thawing, make sure to use enough thickener like cornstarch.

How do I keep my rhubarb crisp from becoming soggy?

To avoid a soggy Rhubarb Crisp with Frozen Rhubarb, always use a thickening agent such as cornstarch and bake until the filling is bubbling. Also, ensure your topping is evenly spread and use cold butter to achieve a crisp, crumbly texture.

Can I make Rhubarb Crisp with Frozen Rhubarb ahead of time?

Absolutely. You can assemble the Rhubarb Crisp with Frozen Rhubarb in advance and store it in the refrigerator before baking. You can also bake it ahead and reheat it in the oven when ready to serve. It freezes well for longer storage.

What fruits pair well with rhubarb in this crisp?

Rhubarb pairs beautifully with strawberries, apples, and even cranberries. Adding these fruits to your Rhubarb Crisp with Frozen Rhubarb can balance the tartness and introduce new layers of flavor.

Rhubarb Crisp with Frozen Rhubarb Easy Recipe

Name: Rhubarb Crisp with Frozen Rhubarb
Prep time: PT-493995H41M38S
Cook time: PT-493995H41M38S
Total time: PT-493995H41M38S
Cuisine: American
Ingredients: 2 lb frozen rhubarb (cut into 1-inch pieces); 3/4 cup granulated sugar; 1/4 cup cornstarch; 1/2 teaspoon ground cinnamon (for filling); 1 cup rolled oats; 1/2 cup all-purpose flour; 1/2 cup granulated sugar (for topping); 1/2 teaspoon ground cinnamon (for topping); 1/4 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cubed

Description

This Rhubarb Crisp with Frozen Rhubarb is a warm, comforting dessert made with tart rhubarb and topped with a buttery oat crumble. It’s easy to prepare using simple pantry ingredients and delivers the perfect balance of sweet and tangy flavors.

Ingredients

Scale

2 lb frozen rhubarb (cut into 1-inch pieces)
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon (for filling)
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup granulated sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease a 2-quart baking dish.
In a large bowl, mix the frozen rhubarb, 3/4 cup sugar, cornstarch, and 1/2 teaspoon cinnamon until evenly coated.
Transfer the rhubarb mixture into the prepared baking dish and spread it evenly.
In another bowl, combine oats, flour, 1/2 cup sugar, 1/2 teaspoon cinnamon, and salt.
Add the cold butter and cut it into the dry ingredients until the mixture forms coarse crumbs.
Evenly sprinkle the crumble topping over the rhubarb filling.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
Remove from the oven and let it cool for 10–15 minutes before serving.

Notes

Thaw and drain frozen rhubarb to reduce excess moisture and prevent a watery filling.
Use cold butter for the topping to achieve a crisp, crumbly texture.
Allow the crisp to rest before serving so the filling can thicken properly.
You can mix rhubarb with strawberries or apples for a sweeter variation.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Prep Time: 15-20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Sugar: 28 g
Sodium: 120 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 30 mg