Rhubarb Crisp

By Mark Bittman

Updated March 21, 2017

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
5(6,108)
Comments
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When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie.

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Ingredients

Yield:6 to 8 servings

  • 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan

  • 2 ½ to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 ½-inch pieces (about 5 to 6 cups)

  • ¼ cup white sugar

  • 1 tablespoon orange or lemon juice

  • 1 teaspoon orange or lemon zest

  • ¾ cup brown sugar

  • ½ cup all-purpose flour

  • ½ teaspoon cinnamon, or to taste

  • Pinch salt

  • ½ cup rolled oats

  • ½ cup pecans

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

37 grams carbs; 23 milligrams cholesterol; 276 calories; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 14 grams fat; 4 grams fiber; 30 milligrams sodium; 4 grams protein; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.

  2. Step 2

    Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

  3. Step 3

    Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

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Ratings

5 out of 5
6,108 user ratings
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Comments

Marilyn Kruse

I'm an old Iowa farm girl (rhubarb desserts are classics there) and have been eating/cooking with rhubarb for years. This is basically a good recipe, certainly easier than making a pie crust. Suggestions: 1. Double the white sugar. It is too tart. 2. Double the cinnamon, and add a little nutmeg. 3. Melt the butter so you don't have to mess around with a food processor. 4. Dut the baking time by about 8 to 10 minutes. 5. And yes, serve with vanilla ice cream.

Mary Sojourner

Thank you for honoring rhubarb on its own merits. Rhubarb is not helped by strawberry - it is a tedious combination.

John Golden

If you use melted butter instead of cutting it in to flour mixture, it's incredibly crisp/crunchy

Lesley

Measurements for the rhubarb are off. I just measured 5 cups and it weighed 1.5 lbs. In part, my rhubarb is fat, so might not fill all the space, but not that much. Best to measure cups, not weight.

Allison B. L.

I recommend doubling all the ingredients for the topping because I’ve made this three times, and there is never anywhere near enough topping to cover the rhubarb, especially if you’re using a 13x9 inch pan. Also, 3 pounds of rhubarb is never going to fit in an 8 or 9 inch baking dish (unless you consider a bread tin a baking dish), so all the more reason to double the topping so you have enough to actually cover the rhubarb.

Charlene V

Try adding about 1/4 to 1/3 cup grated Asiago or Parmesan cheese to the crumble topping. I know it sounds strange, but it makes a difference. You can’t taste it as cheese per se, but it adds a richness and depth to the flavor. Also, I often make a double or triple recipe of the topping and store it in a Ziploc in the freezer for practically instant fruit crisp!

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