Rhubarb Crisp Recipe (2024)

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.

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

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

I've made this several times and couldn't understand why the crisp was not crunchy. So this last time I read the instructions more carefully (that's always good) and realized the dough needs to actually clump together in the food processor, almost like a pie dough. In the past I hadn't processed it enough. So now it's got clumps of crispiness, the way I like it. And I find no need to remove strings from the rhubarb.

Replace the juice with grand marnier

To more readily and consistently blend the orange and lemon zest, toss the zest with the sugar before adding it to the rhubarb.

People's comments:Make sure dough clumps in food processor so it will bake up crisp."Using melted butter makes it incredibly crunchy."Double oats if no nuts desired.Sweet - try 1/2 cup brown sugar.

I added a tablespoon of cornstarch to stop it bubbling up over the topping.

Try adding ginger (powdered or crystallized, chopped finely) to the rhubarb instead of orange/lemon zest. It adds a little heat. I sometimes add it to the crisp part too.

P.S. Oops forgot one thing. The recipe doesn’t call for it but most rhubarb recipes call for a little flour that you toss w/rhubarb to give it a coating.

Toss rhubarb thoroughly, lemon zest can clump up. Delicious with double oats and no nuts (one family member loves rhubarb but doesn't like nuts).

I made the crisp as directed in the recipe. It was very good but too sweet for our tastes. If I make it again, I would cut the brown sugar back to 1/2 cup in the topping. Overall the dish was good.

I use almond flour and coconut oil for the topping and it works great.

I love the true taste of rhubarb, and feel that the additions of strawberries and/or other berries to rhubarb dishes takes away from that flavor. But, since I also like citrus flavor in dishes, I thought I would like the added orange zest in this recipe. Not so, for me. I felt it the took away from the flavor of the rhubarb. Otherwise a very good crisp recipe that I will use again.

This recipe is faulty. For me, 5-6 c. of rhubarb is 1 lb 5oz. The first time I made the recipe, I only went by weight measurements. I see now that I had basically double the amount of rhubarb for the sugar, which is why the recipe came out so tart. Additionally, it was very liquidy, and in the future, I would toss some cornstarch or other thickener in with the sugar.

This is a great basic recipe, and very easy to riff on. I read the other comments about melting the butter and not bothering with the food processor, which I did. I also subbed a mix of almond flour and fine cornmeal for the regular flour, making it gluten-free, and used ras el hanout because I was out of cinnamon. Delicious!

This may be the best rhubarb I've ever eaten. I followed the steps but made some substitutions for a vegan diet. 1 for 1 canola oil for the butter and I used both coconut palm sugar and brown date sugar for the sugars, also 1 for 1. I doubled the sugar in the rhubarb based on a suggestion below (THANK YOU). It came out perfectly and this will be on heavy rotation for spring baking.

Solid recipe. If you haven’t tried rhubarb without strawberries, definitely try this. Not sure when the addition of strawberries occurred along the line - they are way too slimy cooked, roasted or baked. Rhubarb is totally delicious on its own.

Great topping for anycris

I froze half of the crisp topping which was perfect when I needed to make another dessert a few weeks later. Worked great since the recipe as written is for quite a large batch!

Didn't have enough rhubarb so combined with apple, which was lovely.Amped up the crisp:- added more butter (melted as suggested in reviews)- doubled the nuts- doubled the oats- extra brown sugar (1/3 cup)- extra cinnamon & nutmegWonderful!

Good base recipe. This was my first attempt at something with this classic summer combination. I followed some of Marilyn Kruse's suggestions and was very pleased with the result!

Delicious! Wonderful! This is the crisp of my childhood-I’ve been searching for this recipe.. I didn’t have enough rhubarb, so I added a few strawberries.

Made it pretty much as is however I used the “melted butter” method rather than the processor. The crisp turned out very crispy, as expected. The pecans, however, turned quite dark quickly which gave the crisp a speckled appearance. The slightly burnt flavor of the pecans gave it an interesting note. In the future I will use the doubled oats and forego the pecans. Oh, I also mixed in a tbsp of cornstarch in with the rhubarb. The filling was excellent.

We had with strawberry Tillamook ice cream. Divine on this hot summer night.

Fabulous dish. But 5-6 cups of rhubarb is only 1 1/2 pounds! I made this with 1 1/2 pounds and it was perfect; topped with a little almond gelato and it was sublime!

The rhubarb in my garden often has very thick stalks by the time I harvest it and I used to spent a lot of time peeling them before cooking--until a wise woman told me it was unnecessary. I now save a lot of time by just slicing the raw rhubarb (with a very sharp knife)--the peels completely soften during baking or cooking.

Possible to sun olive oil for butter?

I liked the orange with the rhubarb. I did add a bit extra sugar into the rhubarb portion. And I used melted butter for the xtra crunchy topping. Delicious!

Made this tonight.... followed recipe to a T. Omitted optional pecans. YUM!!! Will definitely be in our rotation. Thank you