This crisp recipe is a perfect balance between sweet and tart with a saucy rhubarb filling and a buttery oat crisp topping.
How to Prepare Rhubarb for Crisp
You can use frozen or fresh rhubarb for this recipe. If using frozen rhubarb, add 1 tablespoon of extra flour to the filling and do not thaw it first.
When picking rhubarb, pull the stalk from the plant close to the root. Cut off the leaves and discard them. You do not have to peel rhubarb; however, if the stalk is quite thick, you can peel the tougher exterior if you’d like. I personally don’t usually bother peeling it.
You can eat the green stalk however the leaves are poisonous to eat so discard them (for humans and animals alike).
How to Make Rhubarb Crisp
Storage and Freezing
As with other desserts like pie, this rhubarb crisp is fine to sit at room temperature overnight after baking. If storing for several days, refrigerate any leftovers. Did you make this Rhubarb Crisp? Leave us a rating and a comment below!
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