Why You’ll Love This Recipe

I find that Chef John’s Rhubarb Crisp is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries and a crunchy oat topping. It’s a comforting treat that brings a touch of nostalgia and warmth to any occasion. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, this crisp is sure to satisfy my sweet tooth.

Ingredients

For the filling:

• 4 cups diced rhubarb

• 1 cup fresh strawberries, halved

• ½ cup white sugar

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

For the topping:

• ½ cup brown sugar

• ½ cup whole wheat flour

• ½ cup rolled oats

• ¼ teaspoon salt

• 1 pinch ground cinnamon

• 4 tablespoons cold butter, cut into cubes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. I preheat the oven to 375°F (190°C) and grease a 2-quart baking dish.

2. In a bowl, I combine the rhubarb, strawberries, white sugar, lemon juice, and lemon zest.

3. In another bowl, I stir together the brown sugar, whole wheat flour, oats, salt, and cinnamon. I then cut in the cold butter until the mixture resembles coarse crumbs.

4. I pour the rhubarb mixture into the prepared baking dish and spread the oat topping evenly over the top.

5. I bake in the preheated oven until the topping is golden and the filling is bubbling, about 35 minutes.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

Variations

• Gluten-Free: I can substitute the whole wheat flour with a gluten-free flour blend and ensure the oats are certified gluten-free.

• Dairy-Free: I can replace the butter with a plant-based alternative like coconut oil or vegan butter.

• Additional Fruits: I might add other fruits like blueberries or raspberries to the filling for added flavor and color.

Storage/Reheating

• Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, I place individual servings in the microwave for about 30 seconds or warm the entire dish in a 350°F (175°C) oven for 10-15 minutes until heated through.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, I can use frozen rhubarb. I should thaw and drain it before using to avoid excess moisture in the crisp.

Can I make this ahead of time?

Absolutely. I can prepare the crisp up to the baking step, cover it, and refrigerate it for up to 24 hours before baking. Alternatively, I can bake it ahead and reheat before serving.

Can I use all-purpose flour instead of whole wheat flour?

Yes, I can substitute all-purpose flour for the whole wheat flour if I prefer a lighter texture.

How can I make the topping more crunchy?

To achieve a crunchier topping, I can bake the crisp a few minutes longer, keeping an eye on it to prevent burning, or add a bit more butter to the topping mixture.

Can I freeze this rhubarb crisp?

Yes, I can freeze the baked and cooled crisp. I wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To serve, I thaw it overnight in the refrigerator and reheat as desired.

Conclusion

Chef John’s Rhubarb Crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries and a crunchy oat topping. It’s easy to make and perfect for any occasion. I enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Whether I’m serving it at a family gathering or enjoying it on a quiet evening, this crisp is sure to bring comfort and joy.

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