Traditional Rhubarb Crisp With Frozen Rhubarb

A comforting and tart dessert made easy by using frozen rhubarb, topped with a buttery, crunchy oat crumble. Perfect served warm with a scoop of vanilla ice cream.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

For the Rhubarb Filling

4 cups frozen rhubarb, chopped Do not thaw
3/4 cup granulated sugar Adjust to taste based on rhubarb tartness
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

For the Crisp Topping

1 1/2 cups all-purpose flour
1 cup rolled oats Not instant oats
3/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed

Method

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or an equivalent 2-quart casserole dish.
Prepare the filling: In a large bowl, gently toss the frozen rhubarb pieces with the granulated sugar, cornstarch, vanilla extract, and ground cinnamon until evenly coated. Pour the mixture evenly into the prepared baking dish.
Prepare the topping: In a separate medium bowl, whisk together the all-purpose flour, rolled oats, brown sugar, and salt.
Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse, uneven crumbs with some pea-sized pieces remaining.
Sprinkle the topping mixture evenly over the rhubarb filling. Do not press it down; keep it loose for maximum crispness.
Bake for 40 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges. If the topping browns too quickly, loosely cover it with foil for the last 10 minutes.
Remove from the oven and let the crisp cool for at least 15 minutes before serving, allowing the filling to set slightly.

Notes

This recipe works excellently with frozen rhubarb, eliminating the tedious step of hulling and chopping fresh stalks. For serving, vanilla bean ice cream or homemade whipped cream is highly recommended. If you don't have cornstarch, you can use 3 tablespoons of all-purpose flour instead for thickening.