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! —C.E. Adams, Charlestown, New Hampshire
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
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.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Rhubarb Crisp Tips
What should you look for when picking rhubarb for rhubarb crisp?
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’t 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 how to harvest rhubarb to keep in mind.
Should you use light or dark brown sugar when making rhubarb crisp?
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 light and dark brown sugar.
How should you store rhubarb crisp?
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 rhubarb recipes.