Classic Rhubarb Crisp with Frozen Rhubarb is a delicious dessert that many people adore. It combines the tartness of rhubarb with a sweet, crunchy topping that truly satisfies the taste buds. Using frozen rhubarb means you can make this delightful dessert any time of year, even when fresh rhubarb is not in season.
Why Make This Recipe
This recipe is perfect for anyone looking for an easy yet tasty dessert. It’s simple to prepare and requires minimal ingredients. The tartness of the rhubarb balances perfectly with the sweetness of the topping, making it a favorite among dessert lovers. Plus, if you’re a fan of classic desserts like banana bread or cherry chip cake, then you will enjoy this crisp!
How to Make Classic Rhubarb Crisp with Frozen Rhubarb
Ingredients:
- 4 cups frozen rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine frozen rhubarb, sugar, 1/4 cup flour, and lemon juice; toss to coat. Spread the rhubarb mixture in a greased 9×13 inch baking dish.
- In another bowl, mix oats, 1 cup flour, brown sugar, cinnamon, and salt. Stir in the softened butter until crumbly.
- Spread the oat mixture over the rhubarb filling evenly.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow cooling slightly before serving.
How to Serve Classic Rhubarb Crisp with Frozen Rhubarb
Serve your rhubarb crisp warm, either on its own or with a scoop of vanilla ice cream. The warm filling combined with the cold ice cream creates a comforting dessert experience. For those who like a classic twist, you can also serve it with whipped cream.
How to Store Classic Rhubarb Crisp with Frozen Rhubarb
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, simply warm servings in the microwave for a few seconds or place them back in the oven until heated through.
Tips to Make Classic Rhubarb Crisp with Frozen Rhubarb
- Make sure to toss the rhubarb with flour and sugar well to help thicken the filling.
- If you love a crunchy topping, you can add some chopped nuts to the oat mixture.
- For an extra layer of flavor, add a pinch of nutmeg to the topping mixture.
Variation
If you’d like to change up the flavor, consider adding strawberries to the filling for a strawberry-rhubarb crisp. You can substitute half of the rhubarb with fresh or frozen strawberries for a delightful twist.
FAQs
Can I use fresh rhubarb instead of frozen?
Yes, you can use fresh rhubarb. Just make sure to chop it into small pieces and adjust the cooking time as needed.
How do I know when my rhubarb crisp is done?
Your crisp is done when the topping is golden brown and the filling is bubbly. You can check by pressing gently on the topping.
Can I make this recipe ahead of time?
Absolutely! You can prepare everything ahead and store it in the refrigerator. Just bake it when you’re ready to serve. If you love hearty dishes, check out this easy chicken pot pie for another crowd-pleaser.
Now you have all the details to make your own Classic Rhubarb Crisp with Frozen Rhubarb. Enjoy every bite!
Classic Rhubarb Crisp with Frozen Rhubarb
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine frozen rhubarb, sugar, 1/4 cup flour, and lemon juice; toss to coat.
- Spread the rhubarb mixture in a greased 9x13 inch baking dish.
- In another bowl, mix oats, 1 cup flour, brown sugar, cinnamon, and salt.
- Stir in the softened butter until crumbly.
- Spread the oat mixture over the rhubarb filling evenly.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow cooling slightly before serving.