60 minutes
A delightful rhubarb dessert with a crunchy topping, perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
Cold Butter, cut into small pieces
0 oz
Extra Butter, for greasing the pan
to taste
Rhubarb, trimmed, strings removed, and cut into 1.5-inch pieces
0 lb
White Sugar
cups
tablespoons
teaspoons
cups
cups
teaspoons
pinches
Rolled Oats
cups
Pecans
cups
1. Preheat Oven and Grease Dish
Preheat the oven to 375 degrees Fahrenheit. Grease an 8- or 9-inch square baking or gratin dish with extra butter.
2. Prepare Rhubarb Mixture
Toss the rhubarb pieces with white sugar, orange juice, and orange zest. Spread this mixture evenly in the prepared baking dish.
3. Make Crumbly Topping
In a food processor, combine cold butter, brown sugar, flour, cinnamon, and salt. Pulse for 20 to 30 seconds until it resembles small peas.
4. Add Oats and Pecans to Topping
Add the rolled oats and pecans to the food processor and pulse a few more times until well distributed.
5. Assemble and Bake
Sprinkle the crumbly topping evenly over the rhubarb mixture. Bake for 45 to 50 minutes until the top is golden and the edges are beginning to brown.
6. Cool and Serve
Let the rhubarb crisp cool slightly before serving. Enjoy with vanilla ice cream or whipped cream if desired.
Mix of berries with adjusted sugar based on sweetness.
Sliced apples with cinnamon, nutmeg, and optional chopped nuts in the topping.
Ripe pears with cardamom, and almond meal in the topping.
Strawberries, apples, or pears added to the rhubarb, or dried fruits like apricots or cherries.
Peaches with grated fresh ginger, ground ginger, and slivered almonds in the topping.
Adjust granulated sugar to the tartness of your rhubarb and personal preference, considering the added tartness from citrus juice.
Choose firm and crisp rhubarb with redder stalks for sweetness and tenderness.
Use a Microplane for fine citrus zest to infuse the crisp with bright flavor, avoiding the bitter white pith.
Use high-quality cold butter for a flaky topping, cutting it into the dry ingredients until it resembles coarse crumbs.
Use old-fashioned rolled oats for the best texture in the crisp topping.
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