Classic Rhubarb Crisp with Frozen Rhubarb
This classic rhubarb crisp is an easy, year-round dessert made with frozen rhubarb, a tart jammy filling, and a buttery golden oat topping. Simple pantry ingredients come together in under an hour for a comforting, crowd-pleasing treat.
Equipment
- 2-quart baking dish
- mixing bowls
- spoon or spatula
- colander
Ingredients
- 2 lb frozen rhubarb, thawed and drained
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 0.5 tsp cinnamon
- 1 cup old-fashioned rolled oats
- 0.5 cup all-purpose flour
- 0.5 cup granulated sugar (for topping)
- 0.5 tsp cinnamon (for topping)
- 1 pinch salt
- 0.5 cup cold unsalted butter, cubed
Instructions
- Thaw frozen rhubarb in a colander for at least 20 minutes, allowing excess liquid to drain.
- Preheat oven to 400°F (200°C) and butter a 2-quart baking dish.
- In a large bowl, mix rhubarb, sugar, cornstarch, and cinnamon until evenly coated.
- Spread the rhubarb mixture evenly in the prepared dish.
- In another bowl, combine oats, flour, sugar, cinnamon, and salt.
- Cut in cold butter until the mixture forms coarse crumbs.
- Sprinkle the topping evenly over the rhubarb filling without pressing down.
- Bake for 35 to 40 minutes until topping is golden and filling is bubbling.
- Remove from oven and let rest for 15 to 20 minutes before serving.
- Serve warm with ice cream or whipped cream if desired.
Notes
Always thaw and drain frozen rhubarb היט היט to avoid excess liquid in the filling. Do not skip the cornstarch, as it ensures a thick, jammy texture. Use cold butter for the topping to achieve a crisp, crumbly texture. Let the crisp rest before serving so the filling can set properly.