Fruit crisps are one of those desserts that can be made all year long. The concept is simple: fresh fruit smothered with a delicious, golden brown topping. This particular recipe is for all those rhubarb lovers out there. While most rhubarb crisp recipes often call for the inclusion of an additional type of fruit (like strawberries), this dessert is filled with pure rhubarb. This tart vegetable is vibrant in color and packs a sour kick. In this particular recipe, the tartness of the rhubarb really shines, making it the kind of dessert that welcomes a generous scoop of vanilla ice cream.
Things You'll Need
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 stick very cold unsalted butter, cut into small cubes
- 5 cups chopped rhubarb, cut into 1/2 inch pieces
- 3/4 cup sugar
- 3 tablespoons cornstarch
- Zest of 1/2 an orange
- Juice of half an orange
- Pinch of salt
- 9 1/2 inch baking dish
- Microplane zester
- 2 large bowls
Set oven to 375°F. To make the crisp topping, whisk the flour, oats, brown sugar, cinnamon, and pinch of salt together in a large bowl. Add the cubed butter to the bowl. Using a pastry cutter, or your hands, work the butter into the mixture until it looks crumbly.
In another large bowl, add the sugar and the cornstarch. Whisk until combined, and then add the chopped rhubarb along with the orange zest, orange juice, and salt. Mix until the rhubarb is evenly coated with the mixture.
Pour the rhubarb into your baking dish, and cover with the crisp topping. Place in the oven and bake for 35-40 minutes. Until the top is golden brown and the juices from the rhubarb begin to bubble.
Remove the baking dish from the oven, and let the crisp cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream.