Rhubarb Crisp Recipe

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fresh or frozen rhubarb; 1 3/4 cups all-purpose flour; 3/4 cup old-fashioned rolled oats; 1/2 cup (packed) light-brown sugar; 1 teaspoon cinnamon; 1/2 cup (1 stick) cold unsalted butter, cut into pieces; 1/2 cup coarsely chopped pecans; 1 large egg, lightly beaten; 1 cup sugar; 2 tablespoons chopped crystallized ginger; Finely grated; of 1 orange; 1/3 cup fresh orange juice; 2 tablespoons cornstarch; Creme fraiche or whipped cream, for serving

Servings: persons

3 pounds fresh or frozen rhubarb
1 3/4 cups all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 cup (packed) light-brown sugar
1 teaspoon cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1/2 cup coarsely chopped pecans
1 large egg, lightly beaten
1 cup sugar
2 tablespoons chopped crystallized ginger
Finely grated
of 1 orange
1/3 cup fresh orange juice
2 tablespoons cornstarch
Creme fraiche or whipped cream, for serving

1
1. Preheat the oven to 350u00b0F.
2
2. Cut the rhubarb stalks into 1-inch pieces. Set aside.
3
3. Combine flour, oats, brown sugar and cinnamon in a bowl and cut in the butter with two knives until the mixture is crumbly. Add pecans and egg, then toss with a fork. Set aside.
4
4. Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish.
5
5. Stir the orange juice and cornstarch together; toss with the rhubarb. Spread the oat topping over the rhubarb and bake until golden and bubbly, 45 to 50 minutes. Serve with creme fraiche.

935

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds fresh or frozen rhubarb, 1 3/4 cups all-purpose flour, 3/4 cup old-fashioned rolled oats, 1/2 cup (packed) light-brown sugar, and more.

Yes, Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Crisp

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