Description
Homemade rhubarb crisp delivers a delightful dance of tangy sweetness and buttery crumble. Seasonal rhubarb nestles beneath a golden oat topping, promising comfort and pure culinary joy for dessert enthusiasts.
Ingredients
Scale
Fresh Produce:
- 5 cups (1.5 pounds/680 grams) chopped fresh rhubarb
Sweeteners and Binding Agents:
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) brown sugar, packed
- 1 tablespoon cornstarch
Flavor Enhancers and Spices:
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Pinch of salt
Dry Ingredients:
- ¾ cup rolled oats
- ⅔ cup all-purpose flour
Dairy:
- ½ cup (113 grams/4 ounces) unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and prepare an 8-inch square baking dish with a light coating of cooking spray or butter.
- Combine chopped rhubarb with granulated sugar, cornstarch, vanilla extract, freshly squeezed lemon juice, and a delicate pinch of salt in a spacious mixing bowl, ensuring each rhubarb piece is evenly coated with the sweet mixture.
- Transfer the rhubarb mixture into the prepared baking dish, spreading it out in an even layer to promote consistent cooking.
- In a separate bowl, create the crisp topping by blending rolled oats, all-purpose flour, rich brown sugar, ground cinnamon, and a touch of salt.
- Pour melted butter over the dry ingredients and gently mix with a fork until the mixture transforms into a delightfully crumbly texture with small, irregular clusters.
- Carefully distribute the crumbly topping across the rhubarb filling, ensuring complete and even coverage to maximize crispness.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, watching for a golden-brown topping and bubbling fruit filling that indicates perfect doneness.
- Remove from the oven and allow the crisp to cool for 10-15 minutes, which helps the filling set and makes serving easier.
- Serve warm, optionally accompanied by a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the tangy rhubarb.
Notes
- Use super-ripe, bright red rhubarb stalks for the most vibrant and sweet flavor, avoiding any woody or tough pieces.
- Adjust sugar levels based on rhubarb’s natural tartness; taste a raw piece to determine how much sweetener you’ll need.
- For a gluten-free version, swap regular flour with almond flour or gluten-free baking mix in the crisp topping.
- Create a lower-sugar option by replacing some granulated sugar with monk fruit sweetener or reducing overall sugar quantity by one-third.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg