Rhubarb Crisp Recipes in KV Rhubarb Crisp

This recipe reminds me of my gardening days with Dad.

 

We would harvest stalks of fresh rhubarb from the garden and bring them inside to Mom for recipes just like this.

 

There’s something about rhubarb season in Maine that always feels like the real beginning of spring to me.

 

Warm, simple, and comforting, this classic rhubarb crisp is perfect for cool spring evenings and goes wonderfully with a scoop of vanilla ice cream.

 

Ingredients

 

For the Filling

 

4 cups fresh rhubarb, chopped into 1-inch pieces

 

3/4 cup granulated sugar

 

2 tablespoons cornstarch

 

1 teaspoon vanilla extract

 

1/4 teaspoon ground cinnamon

 

Pinch of salt

 

For the Crisp Topping

 

3/4 cup all-purpose flour

 

3/4 cup old-fashioned oats

 

3/4 cup brown sugar

 

1/2 teaspoon cinnamon

 

1/4 teaspoon salt

 

1/2 cup cold butter, cut into small cubes

 

How to Prepare & Cook

 

Preheat oven to 350°F and lightly grease an 8x8 baking dish.

 

In a large bowl, combine the rhubarb, granulated sugar, cornstarch, vanilla, cinnamon, and salt.

 

Stir until evenly coated.

 

Pour the rhubarb mixture into the prepared baking dish.

 

In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.

 

Cut in the cold butter using a pastry cutter or your fingers until the mixture becomes crumbly.

 

Sprinkle the topping evenly over the rhubarb mixture.

 

Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

 

Let cool for about 15 minutes before serving.

 

Serve warm on its own or with a scoop of vanilla ice cream.

 

Sandy’s Tip

 

If you can, grab some fresh rhubarb from one of our local farmers markets this time of year.