{"id":112186,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rhubarb-crisp\/"},"modified":"2024-06-11T13:21:25","modified_gmt":"2024-06-11T18:21:25","slug":"rhubarb-crisp","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-crisp\/","title":{"rendered":"Rhubarb Crisp"},"content":{"rendered":"<p>While growing up in the Pacific Northwest, in the cool spring I learned to love rhubarb long before I could spell it. My dad grew more plants in the garden than we probably needed, but my mom and grandma happily baked all the stalks into delicious desserts and sauces. Rhubarb crisp with oatmeal was one of my grandma&#8217;s favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/grandmas-favorite-rhubarb-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/grandmas-favorite-rhubarb-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">rhubarb recipes<\/a> (and in my memory it is second only to her pure rhubarb pie).<\/p>\n<p>This rhubarb crisp recipe is still one of the first homemade desserts I make as soon as I can harvest stalks from my rhubarb plants, which I divided from my dad&#8217;s and transplanted to northwest Montana nearly 20 years ago. A crisp takes less work than rolling out pie crust and tastes just as delicious. The crunchy topping balances the soft fruit and almost screams for ice cream. When polishing off the leftover fruit with its granola-like topping for breakfast, leave off the ice cream to avoid feeling too guilty about starting your day with dessert.<\/p>\n<h2>Ingredients for Rhubarb Crisp<\/h2>\n<ul>\n<li><strong>Sugars:<\/strong> For the 1\/2 cup brown sugar, choose dark brown sugar for a bolder molasses taste in the crumble topping or choose light or golden brown sugar for a hint of smoky caramel flavor. Otherwise, <a href=\"https:\/\/www.tasteofhome.com\/article\/light-and-dark-brown-sugar\/\" data-name=\"www.tasteofhome.com\/article\/light-and-dark-brown-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">light and dark brown sugar<\/a> have the same sweetness and texture.<\/li>\n<li><strong>Cornstarch and flour:<\/strong> In this recipe for rhubarb crisp, cornstarch and flour act as thickeners, one soaking up the fruit juices and the other helping the topping cling together.<\/li>\n<li><strong>Rhubarb:<\/strong> Look for firm, straight stalks with a slightly shiny surface when <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-harvest-rhubarb\/\" data-name=\"www.tasteofhome.com\/article\/how-to-harvest-rhubarb\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">harvesting rhubarb<\/a> or buying it at the store. The cut end will dry out the longer it sits, so use fresh rhubarb as soon as possible. Rhubarb that has been sliced, bagged and frozen works just as well as fresh in this recipe.<\/li>\n<li><strong>Apples or strawberries:<\/strong> Counter rhubarb&#8217;s tartness with the natural sweetness of apples or strawberries. Because they both ripen in the spring, <a href=\"https:\/\/www.tasteofhome.com\/collection\/strawberry-rhubarb-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/strawberry-rhubarb-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry-rhubarb recipes<\/a> are classic at that time of year. Apples make a tasty substitute if you have frozen rhubarb or get a second crop during the fall harvest.<\/li>\n<li><strong>Oats:<\/strong> Rolled oats add crunch to the top of this rhubarb crisp recipe. They&#8217;re often the key <a href=\"https:\/\/www.tasteofhome.com\/article\/the-difference-between-cobblers-crumbles-crisps-and-buckles\/\" data-name=\"www.tasteofhome.com\/article\/the-difference-between-cobblers-crumbles-crisps-and-buckles\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">difference between crumbles and crisps<\/a>.<\/li>\n<li><strong>Butter:<\/strong> When tossed with the topping ingredients and baked, butter turns the surface toasty and crunchy. Without it, the topping will be dry and coated with <a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-flour\/\" data-name=\"www.tasteofhome.com\/article\/can-you-eat-raw-flour\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">raw flour<\/a>, which you don&#8217;t want.<\/li>\n<li><strong>Cinnamon: <\/strong><a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-name=\"www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cinnamon<\/a> enhances the taste of sweet fruit and baked goods.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the fruit<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2003657 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Rhubarb-Crisp-TOHVS19_4530_BL_06_03_1.jpg?fit=700%2C1024\" alt=\"A bowl of rhubarb and apple pieces\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, combine the sugar and cornstarch. Add the rhubarb and apples or strawberries, and toss to coat. Spoon the mixture into an 8-inch cast-iron or other ovenproof skillet and spread it evenly.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you don&#8217;t have an ovenproof skillet, bake the crisp in an 8&#215;8-inch or similarly sized baking pan that can withstand the oven&#8217;s heat. Ceramic or glass won&#8217;t react to the natural acidity of rhubarb as steel or aluminum bakeware might.<\/p>\n<h3>Step 2: Mix the topping<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2003658 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Rhubarb-Crisp-TOHVS19_4530_BL_06_03_2.jpg?fit=700%2C1024\" alt=\"A bowl with a mixture of oats and other ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2003659 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Rhubarb-Crisp-TOHVS19_4530_BL_06_03_3.jpg?fit=700%2C1024\" alt=\"Rhubarb Crisp Tohvs19 4530 Bl 06 03 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Sprinkle the topping evenly over the fruit.<\/p>\n<h3>Step 3: Bake and serve<\/h3>\n<p>Bake the crisp until bubbly and the fruit is tender, about 45 minutes. If desired, serve it warm with ice cream.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2003655 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Rhubarb-Crisp-TOHcom24_4530_P2_MD_05_14_8b.jpg?fit=700%2C1024\" alt=\"A pan of rhubarb crisp with scoops of vanilla ice cream\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Keep it simple:<\/strong> If you love the tartness of rhubarb, you can make this recipe for rhubarb crisp from 5 cups sliced stalks without adding any extra sugar. The dessert is so simple that you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-a-fruit-crisp-with-any-fruit\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-a-fruit-crisp-with-any-fruit\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make a crisp with any fruit<\/a>.<\/li>\n<li><strong>Switch to honey:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-substitute-honey-for-sugar\/\" data-name=\"www.tasteofhome.com\/article\/how-to-substitute-honey-for-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Substituting honey for sugar<\/a> affects the texture of some baked goods, but not crisps. Mix just 2\/3 cup honey into the fruit for the same sweetness, or cut back to even less depending on your taste. Honey would make the topping too sticky to sprinkle, so stick with brown sugar there.<\/li>\n<li><strong>Add nuts:<\/strong> To give the topping even more crunch, replace half the oats with chopped nuts. Walnuts are more affordable than pecans, which have a richer flavor. Hazelnuts must be peeled before chopping.<\/li>\n<\/ul>\n<h2>How to Store Rhubarb Crisp<\/h2>\n<p>Let rhubarb crisp with oatmeal cool completely, and then transfer it to a container with an airtight lid, trying to keep the topping on the surface of the dessert. The crisp can be stored at room temperature for two days or in the refrigerator for up to five days. The topping will lose some of its crunchiness the longer it sits. Leftover crisp can be served at room temperature or returned to the ovenproof skillet and reheated in a low-temperature oven.<\/p>\n<h3>Can you freeze rhubarb crisp?<\/h3>\n<p>Fruit crisps, especially the top layer, get soggy when frozen, but fresh rhubarb freezes easily, allowing you to make quick crisps all year. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-rhubarb\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-rhubarb\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">To freeze rhubarb<\/a>, slice it first. Thawed rhubarb works best so the filling doesn&#8217;t become too juicy.<\/p>\n<h2>Rhubarb Crisp Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2003656 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Rhubarb-Crisp-TOHcom24_4530_P2_MD_05_14_9b.jpg?fit=700%2C1024\" alt=\"A bowl of rhubarb crisp topped with vanilla ice cream\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you cut rhubarb for rhubarb crisp?<\/h3>\n<p>Cut rhubarb across the stalk so that you break the stringy strands that run up its length. The thinner the rhubarb slices, the more they will cook down in a crisp, so cut 1-inch pieces if you like chunks in your crisps and smaller slices for a smoother filling. You want to cut rhubarb only after you&#8217;ve harvested it; gently twisting and pulling is the best way to remove the stalks from the plant. Then, cut off each stalk&#8217;s top and broad leaf, and slice the stalks to use or freeze.<\/p>\n<h3>Why is the rhubarb crisp soggy?<\/h3>\n<p>To keep the topping from sinking and becoming soggy, thoroughly coat the flour and oats with butter. If bits still seem dry, mix in another tablespoon melted butter before you sprinkle the topping on the fruit. The beauty of this rhubarb crisp recipe is the crunchy topping layered over a soft base. For the crunchiest topping, let the crisp toast under the broiler for just a minute or two after it finishes baking, watching carefully to avoid burning the sugary surface.<\/p>\n<h3>How do you serve rhubarb crisp?<\/h3>\n<p>With vanilla ice cream, of course!\u00a0\u00a0Just scoop the crisp from the skillet into individual bowls and pile on the ice cream (crisp with ice cream can get a bit messy when served on plates). Rhubarb crisp with oatmeal is also delicious with a scoop of frozen lemon yogurt or fridge-cold Greek yogurt. This dessert is a delicious follow-up to some of these super-quick <a href=\"https:\/\/www.tasteofhome.com\/collection\/spring-dinner-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/spring-dinner-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">spring dinner ideas<\/a>, which you can make and eat while the crisp is baking.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Make rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.<\/p>\n","protected":false},"author":7061,"featured_media":2000429,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,304021,304328,306099,306096,304288,305487,304338,307104,303966,303887,306848,304268,324623,307224,304020,304005,304150,303883],"categories-v2":[310461,309438,308599,308988,308984,308481,311842,311838,259620,310796,308992,310155,308495,308478,309603,259483,309177,310270,311855,308594,308549,309434,308476],"coauthors":[342010],"recommended_recipes":[{"post_title":"Rhubarb Scones","post_link":"\/recipes\/rhubarb-scones\/","post_image":"\/wp-content\/uploads\/2025\/04\/Rhubarb-Scones_EXPS_FT25_174558_JR_0425_1.jpg"},{"post_title":"Rhubarb Bread","post_link":"\/recipes\/rhubarb-bread\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Bread_EXPS_TOHD24_3955_LauraScherb_10.jpg"},{"post_title":"Easy Rhubarb Sauce","post_link":"\/recipes\/easy-rhubarb-sauce\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Rhubarb-Sauce_EXPS_TOHD24_39617_KristinaVanni_6.jpg"},{"post_title":"Rhubarb Crumble","post_link":"\/recipes\/rhubarb-crumble\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Crumble_EXPS_FT24_2572_ST_0529_8.jpg"},{"post_title":"Raspberry Crisp","post_link":"\/recipes\/raspberry-crisp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Crisp_EXPS_FT24_8985_JR_0628_1.jpg"},{"post_title":"Rhubarb Icebox Dessert","post_link":"\/recipes\/rhubarb-icebox-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Icebox-Dessert_EXPS_CWJJ19_22758_E02_07_1b_rms.jpg"},{"post_title":"Rhubarb Tart","post_link":"\/recipes\/rhubarb-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Tart_EXPS_THN17_207631_C06_15_6b-2.jpg"},{"post_title":"Rhubarb Beef","post_link":"\/recipes\/rhubarb-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Beef_EXPS_TOHAM20_5739_B06_07_4b.jpg"},{"post_title":"Peach Rhubarb Crisp","post_link":"\/recipes\/peach-rhubarb-crisp\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peach-Rhubarb-Crisp_exps31928_TH950745A12_06_5b_RMS.jpg"},{"post_title":"Rhubarb Raspberry Crisp","post_link":"\/recipes\/rhubarb-raspberry-crisp\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3712_CX1394C49B.jpg"},{"post_title":"Apple Rhubarb Crumble","post_link":"\/recipes\/apple-rhubarb-crumble\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11779_CX10094C51B.jpg"},{"post_title":"Rhubarb Compote","post_link":"\/recipes\/rhubarb-compote\/","post_image":"\/wp-content\/uploads\/2024\/11\/Rhubarb-Compote_EXPS_FT24_277879_EC_1031_4.jpg"},{"post_title":"Cool Rhubarb Dessert","post_link":"\/recipes\/cool-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cool-Rhubarb-Dessert_exps31924_TH1194743D23A_RMS-2.jpg"},{"post_title":"Rhubarb Sauce","post_link":"\/recipes\/rhubarb-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23422_LT10590D22C-1.jpg"},{"post_title":"Rhubarb Bruschetta ","post_link":"\/recipes\/rhubarb-bruschetta\/","post_image":"\/wp-content\/uploads\/2022\/02\/Rhubarb-Bruschetta-_EXPS_RC21_264913_B09_09_14b.jpg"},{"post_title":"Rhubarb Ice Cream","post_link":"\/recipes\/rhubarb-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Ice-Cream_exps10093_HC2847498D05_21_6bC_RMS.jpg"},{"post_title":"Stoney's Famous Rhubarb Crisp","post_link":"\/recipes\/stoney-s-famous-rhubarb-crisp\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Easy Rhubarb Dessert","post_link":"\/recipes\/easy-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rhubarb Granola Crisp","post_link":"\/recipes\/rhubarb-granola-crisp\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10148_CW10035C29A.jpg"},{"post_title":"Rhubarb Soup","post_link":"\/recipes\/rhubarb-soup\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Crisp_EXPS_TOHcom24_4530_P2_MD_05_14_7b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-crisp\/","name":"Rhubarb Crisp","datePublished":"2018-01-01","dateModified":"2024-06-11","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Rhubarb-Crisp_EXPS_TOHcom24_4530_P2_MD_05_14_7b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Make rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.","recipeIngredient":["3\/4 cup sugar","3 tablespoons cornstarch","3 cups sliced fresh rhubarb or frozen rhubarb, thawed","2 cups sliced peeled apples or sliced strawberries","1 cup quick-cooking or old-fashioned oats","1\/2 cup packed brown sugar","1\/2 cup butter, melted","1\/3 cup all-purpose flour","1 teaspoon ground cinnamon","Vanilla ice cream, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the fruit","text":"Preheat the oven to 350\u00b0F. In a large bowl, combine the sugar and cornstarch. Add the rhubarb and apples or strawberries, and toss to coat. Spoon the mixture into an 8-inch cast-iron or other ovenproof skillet and spread it evenly. Editor's Tip: If you don't have an ovenproof skillet, bake the crisp in an 8x8-inch or similarly sized baking pan that can withstand the oven's heat. Ceramic or glass won't react to the natural acidity of rhubarb as steel or aluminum bakeware might.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Rhubarb-Crisp-TOHVS19_4530_BL_06_03_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the topping","text":"In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Rhubarb-Crisp-TOHVS19_4530_BL_06_03_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and serve","text":"Bake the crisp until bubbly and the fruit is tender, about 45 minutes. If desired, serve it warm with ice cream.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Rhubarb-Crisp-TOHcom24_4530_P2_MD_05_14_8b.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 320 calories","fatContent":"12g fat (7g saturated fat)","cholesterolContent":"31mg cholesterol","sodiumContent":"124mg sodium","carbohydrateContent":"52g carbohydrate (36g sugars","fiberContent":"3g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.806818,"reviewCount":88,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Rhubarb Crisp","description":"Check out this video for how to make a Rhubarb Crisp","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/hWqSK8xy\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:22:14","duration":"P0DT0H1M40S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/hWqSK8xy-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBandAid"},"reviewBody":"I have made this easy & delightful recipe several times, most recently using the same recipe for five individual cookware pots and substituting the white sugar with a stevia-blend to cut down on what is already a modest amount of sugar. Thanks for sharing it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBandAid"},"reviewBody":"This was really amazing. I didn't have any brown sugar so I used white sugar for both. I cut that amount in half and it came out perfectly! I also added blueberries.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePizza"},"reviewBody":"I'm gluten free and also sensitive to oats, and this still turned out fantastic with the following alterations: same amount all-purpose gf flour in place of regular flour, and for the 1c oats, replaced with 1\/2 c gf rice cereal and 1\/2 c slivered almonds. Also added 1\/2 c chopped walnuts. I cut the butter in cold as recommended by a number of commenters and it turned out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cheryl753"},"reviewBody":"Absolutely delicious! I made it with frozen rhubarb, apples and a few strawberries. It was a little soupy the first day, but it tasted wonderful, especially with some vanilla ice cream on top. I used the suggestion of other reviewers and cut in cold butter instead of melting it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaryJo518"},"reviewBody":"<p>I made this today to use up leftover rhubarb. It was delicious! I made a few changes: 3 C rhubarb + 2 C frozen mango, decreased white sugar to 1\/2 C, increased oats to 1 + 3\/4 C and butter to 3\/4 C. To keep it gluten-free, I used oat flour instead of wheat (just pulverize rolled oats in a food processor) and added a handful of pecans for extra protein. It was plenty sweet, could easily drop to 1\/3  C. Even with the higher oat to butter ratio the topping was still a bit runny, but it crisped up fine. Super yummy! Would be nice with vanilla yogurt for breakfast.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"No_Time_To_Cook"},"reviewBody":"So easy and really good.  Used strawberries with the rhubarb.  I ended up putting it in 2 smaller frying pans because I didn't have the right size for one.  And, of course we topped it with ice cream.. a must!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldApple"},"reviewBody":"Fantastic recipe! This is SO good, perfectly complemented with a little vanilla ice cream. I made the rhubarb-apple version. Since I had about 4 1\/2 cups of rhubarb I had sliced (fresh from my neighbor\u2019s garden), I just multiplied everything else by 1 1\/2 and baked it in a casserole dish. Everyone I shared it with loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanScissors"},"reviewBody":"Love this recipe! My new favorite Rhubarb recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DianeM1955"},"reviewBody":"<p>I used blueberries instead of the apples or strawberries with the rhubarb as I had them on hand. Maybe that was why mine turned out soupy, so that is on me, but the flavor was awesome. I liked the blueberry\/rhubarb combo but may need to adjust the thickening next time. As others have advised, do not melt the butter for the topping just use cold butter and cut it in with the rest of the topping ingredients as the melted butter made a very hard crust instead on a nice crunchy one. Will definitely make again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"<p>I love any kind of fruit and rhubarb crisp.  Have never tried rhubarb and apple, but rhubarb and strawberry and rhubarb and blueberry are favorites.  If you use frozen fruit, try thawing it first and draining it before adding it to the recipe to avoid sogginess. I like lots of crumble topping, so I usually double it.  This fruit crumble is great served warm for dessert, with or without ice cream!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jonathan282"},"reviewBody":"<p>Worst crisp I\u2019ve ever had unfortunately. Very bland and chewy. I followed the recipe exactly with no supplements or alterations. It looks like any bad reviews were likely taken down because this is genuinely bad. I\u2019ve made many rhubarb and apple crisps before and all of them have been significantly better than this.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTree"},"reviewBody":"Excellent recipe.EASY.I did add 1 1\/2 C of  whole oats instead of 1C I wanted it completely covered with the crisp topping.It's sooo GOOD.Thanks for such a great recipe that is super easy\/","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBus"},"reviewBody":"OMG, my mother (God rest her soul) had a huge strawberry and rhubarb patch and she would make this all the time for the 8 of us.  We would scarf it down in no time flat (she made a double batch).  I know it was from the Quaker Oats Company (Cedar Rapids, Iowa) and when she passed no one could remember it.  When I discovered it I ran right out to the berry and rhubarb patch (just like mom) and whipped it up.  I almost passed myself after the first bite.  A couple tears were shed remembering what a GREAT mom all of us had.Thanks for sharing this old recipe.  Didn\u2019t change a thing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCarrot"},"reviewBody":"Double the amount of topping and you'll be happy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBattery"},"reviewBody":"I found this so simple to prepare and delicious. I used a package of frozen rhubarb and frozen strawberries to the approximate amount required, let them thaw as directed. I did add two peeled and diced apples for texture and I had a lot of people for dinner so was concerned about having enough.  I followed everything else normally but added 1\/4 more oats just because I like texture. This recipe was good because one can use frozen fruit and there is no pre cooking on the stove.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHat"},"reviewBody":"I quadrupled this recipe for an outdoor wedding reception I held in my yard this summer. I should have made 10x that as it was loved by absolutely everyone!  It was my first time working with rhubarb (I moved to a farm with rhubarb) and it was spectacular! Some of the guests wanted the recipe so I sent them this way. I have made this twice since then. Thanks for a fabulous treat I know I will be making for years to come.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanApple"},"reviewBody":"Very  quick and easy to make , and my husband who is not fond of rhubarb liked it !!! I  used an apple and  strawberries,  very good !!!   Will  be making again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFries"},"reviewBody":"Very easy to follow and delicious too, very comforting on an autumn evening. Made exactly as written (extra cinnamon!) and used apples, they balanced the flavour of the rhubarb perfectly. Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveWheel"},"reviewBody":"Delicious - I cut down sugar a lot ...I used 2 TBSP of cane sugar for the filling and 1\/4 cup of brown sugar for the topping and 1\/4 cup of butter softened (not melted) to make it more of a crumble. I used a mix of rhubarb, frozen berries and apples and next time I would use a little more fruit .","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCarrot"},"reviewBody":"Fantastic! I only have a 12 inch cast iron pan, so I baked it for about 30 minutes. Served with whipped cream. I think next time, I'll use more fruit to accommodate my pan and then the topping will be a little crisper. I used regular old-fashioned oats.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanDucky"},"reviewBody":"Loved this recipe.  Fruit flavors really came through.  Followed the recommendations to add nuts to the topping and to cut the butter into the topping (rather than using melted butter).  Also added a teaspoon of rose water to the filling - which is what my Grandmother always added to rhubarb-strawberry crisps, pies, crumbles, and pies.   Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRocket"},"reviewBody":"mary anne* I just made mine with blueberries this evening! I will definitely let you know if it is a good combo, I'm anticipating something resembling a rhubarb berry muffin???? .... only in a crispier way.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Rhubarb Crisp","description":"Check out this video for how to make a Rhubarb Crisp","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/08\/RhubarbCrisp_DIYD_17170_052719_H.mp4","duration":"100.25","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/08\/Rhubarb-Crisp_EXPS_CIMZ19_4530_C01_09_6b.jpg","advertising":true,"jw_id":"hWqSK8xy","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/hWqSK8xy-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/hWqSK8xy\/poster.jpg?width=720","jw_publish_date":"08\/16\/2019"},"rms_legacy_id":"4530","romance_copy_dek":"Make rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.","enhanced_recipe_title":"Rhubarb Crisp","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons cornstarch","IngredientText":"3 tablespoons cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups sliced fresh rhubarb or frozen rhubarb, thawed","IngredientText":"3 cups sliced fresh rhubarb or frozen rhubarb, thawed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sliced peeled apples or sliced strawberries","IngredientText":"2 cups sliced peeled apples or sliced strawberries"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup quick-cooking or old-fashioned oats","IngredientText":"1 cup quick-cooking or old-fashioned oats"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup packed brown sugar","IngredientText":"1\/2 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, melted","IngredientText":"1\/2 cup butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup all-purpose flour","IngredientText":"1\/3 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Vanilla ice cream, optional","IngredientText":"Vanilla ice cream, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Crisp_EXPS_TOHcom24_4530_P2_MD_05_14_7b.jpg","RecipeId":4530,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Rhubarb Crisp Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"34525\"]","RecipeAttachmentFileName":"Rhubarb-Crisp_EXPS_TOHcom24_4530_P2_MD_05_14_7b.jpg","ContributorId":null,"Firstname":"C.E.","Lastname":"Adams","City":"Charlestown","StateDescription":"New Hampshire","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. Bake: 45 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Rhubarb Crisp","SubmittedTitle":"Rhubarb Crisp","RecipeTypeId":1,"AverageRating":4.81,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_CIMZ19_4530_C01_09_6b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":45,"TotalTimeInMinutes":60,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Rhubarb Crisp","OriginalSourceProject":"Rhubarb Crisp","ContestPlacement":"","Trailer":"<br><b>Test Kitchen Tips<\/b>\r\n<li>Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon\u2019s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.<\/li>\r\n<li>Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.<\/li>\r\n<li><a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-dessert-ideas\/\" target=\"_blank\" rel=\"noopener\">Get inspired by these delicious easy desserts.<\/a><\/li>","Metadescription":"When rhubarb is in season, you can't miss out on making rhubarb crisp. Serve it with a scoop of ice cream to take it over the top! ","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! \u2014C.E. Adams, Charlestown, New Hampshire","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. ","SequenceNo":1},{"Direction":"   In a small bowl, combine oats, brown sugar, butter, flour and cinnamon until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350\u00b0 until crisp is bubbly and fruit is tender, about 45 minutes. 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","NoOfRatings":88,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Rhubarb-Crisp_EXPS_TOHcom24_4530_P2_MD_05_14_7b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Rhubarb-Crisp_EXPS_TOHcom24_4530_P2_MD_05_14_7b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_CIMZ19_4530_C01_09_5b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_CIMZ19_4530_C01_09_4b.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Rhubarb Crisp Tips","TipText":"<h3>What should you look for when picking rhubarb for rhubarb crisp? <\/h3>When selecting rhubarb for rhubarb crisp, look for that the stalks are firm, unbent and free of bruises. They should also have a slight sheen to them. If the stalks still have leaves attached, check that they haven\u2019t wilted or started to rot, but be sure to remove the leaves before using the rhubarb in a recipe. Grow your own rhubarb? Here are some helpful tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-harvest-rhubarb\/\">how to harvest rhubarb<\/a> to keep in mind. <h3>Should you use light or dark brown sugar when making rhubarb crisp? <\/h3>Either light or dark brown sugar can be used when making rhubarb crisp, but there are a few differences between the two. Dark brown sugar contains more molasses than light or golden brown sugar. If you prefer a bolder flavor, choose dark brown sugar. Learn more about the differences between <a href=\"https:\/\/www.tasteofhome.com\/article\/light-and-dark-brown-sugar\/\">light and dark brown sugar<\/a>. <h3>How should you store rhubarb crisp? <\/h3>Allow the rhubarb crisp to cool; cover with a paper towel and wrap in plastic wrap. It can be stored at room temperature for up to 2 days. To extend the shelf life and keep it fresher for longer, refrigerate for up to 5 days. If you liked this rhubarb crisp recipe, check out more of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/rhubarb-recipes-for-spring\/\">rhubarb recipes<\/a>. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/jschnittka\/\">Julie Schnittka<\/a>, Taste Recipes Senior Editor<\/i>"}]},"breadcrumb":[{"term_id":311838,"name":"Crisps, Cobblers &amp; Crumbles","slug":"crisps-cobblers-crumbles","term_group":0,"term_taxonomy_id":311773,"taxonomy":"categories-v2","description":"Crisps, cobblers &amp; crumbles, oh my! 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