How do you cut rhubarb for crisp?

That really depends on the size of your stalks. First, I usually trim a little bit from either end of the stalk as they can dry out in storage. Then, you'll want to trim the rhubarb into 1/2-inch pieces. For thick stalks, that may require slicing the stalk in half lengthwise and then cutting both halves into little bites.

Why is my rhubarb crisp runny?

Crisps use a thickener like flour or cornstarch to make the fruit filling nice and glossy. If you skipped that step, your crisp will be runny. It also continues to set up as it sits, so you may notice your crisp is extra runny right after baking. If you've used the proper amount of flour, just let the crisp rest a bit then check again later.

Do I need to peel rhubarb before baking?

In general, peeling rhubarb is unnecessary, but it can be helpful during the height of summer when the stalks begin to dry out and become woody. The fresh, crisp stalks at the beginning of the season are lovely exactly as they are.

Rhubarb Crisp

Name: Rhubarb Crisp
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 5 cups fresh rhubarb, washed and cut into ½-inch pieces; ¾ cup white sugar; 2 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1 cup old fashioned rolled oats (not quick oats); ½ cup all-purpose flour; ½ cup brown sugar, packed; 6 tablespoons butter, softened (or coconut oil); ½ teaspoon ground cinnamon

Description

Old-fashioned Rhubarb Crisp is one of the coziest and most satisfying spring desserts. The sweet, tart rhubarb filling bubbles and pops in the oven under a crumbly, buttery crisp topping, and it will make your kitchen smell absolutely divine. Pair it with a scoop of Vanilla Ice Cream, and you'll understand why I look forward to rhubarb season all winter long!

Ingredients

For the rhubarb filling:

5 cups fresh rhubarb, washed and cut into ½-inch pieces
¾ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

For the topping:

1 cup old fashioned rolled oats (not quick oats)
½ cup all-purpose flour
½ cup brown sugar, packed
6 tablespoons butter, softened (or coconut oil)
½ teaspoon ground cinnamon

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Instructions

Preheat oven to 375 F. Grease a 9-inch square baking pan with cooking oil spray.
In a large mixing bowl, combine rhubarb, sugar,, flour, and cinnamon. Gently toss to combine. Evenly distribute the rhubarb mixture into the greased pan.
In another mixing bowl, combine rolled oats, flour, brown sugar, softened butter, and cinnamon. Stir together with a rubber spatula until combined. Evenly distribute the topping on top of the blueberry layer.
Bake for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes. Serve in serving bowls topped with a scoop of vanilla ice cream.

Notes

How to store: Once baked, let the rhubarb crisp sit at room temperature for a few hours and then cover with plastic wrap and store the leftovers in the fridge for 2-3 days.

How to reheat: Crisps always taste best warm. If you're reheating a small portion, microwave your serving for 30 seconds or so until warmed through. If you want to warm a large serving for a crowd, place the entire baking dish back in the oven at 350 degrees for 5-10 minutes.

How to freeze: Leftover rhubarb crisp can be frozen in a freezer-safe container for several months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: American