This rhubarb crisp is like the Goldilocks of rhubarb crisp—not too sweet, not too tart, but juuuuuuuuust right.
This rhubarb crisp goes beyond being a truly inspired dessert option to also be a lovely breakfast dessert—so much so that we’ve been known to wake early and bake a batch especially for said purpose. And although it’s perfectly lovely all on its own, we wouldn’t kick it out of bed with a little ice cream, whipped cream, or yogurt. Do with that information what you will. This recipe has been updated. Originally published May 30, 2014.–Peter Berley
Rhubarb Crisp Recipe
- Quick Glance
- 15 M
- 45 M
- Serves 4 to 6
- 1 1/2 pounds rhubarb, trimmed and sliced (about 4 1/2 cups)
- 3/4 cup granulated sugar
- 1 teaspoon freshly grated orange zest, preferably organic
- 3/4 cup all-purpose flour
- 1/4 cup light brown sugar, preferably Demerara
- 1/2 teaspoon ground cinnamon
- Pinch kosher or fine sea salt
- 7 tablespoons (3 1/2 ounces) unsalted butter, cold, cut into pieces
- Whipped cream or ice cream, for serving
- 1. Position a rack in the center of the oven and preheat to 425°F (218°C).
- 2. In a large saucepan over medium-high heat, combine the rhubarb, sugar, and orange zest and simmer until the sugar dissolves into a syrup goo and the rhubarb is sorta but not totally tender, about 5 minutes.
- 3. If using a food processor, toss the flour, brown sugar, cinnamon, and salt in the bowl of the food processor and pulse to combine. Add the butter and pulse until the mixture resembles very coarse crumbs containing pea-sized blobs of butter. If not using a food processor, combine the flour, brown sugar, cinnamon, and salt in a large bowl. Use 2 knives to cut the butter into the flour mixture until what you have in the bowl resembles very coarse crumbs containing pea-sized blobs of butter.
- 4. Transfer the rhubarb mixture to a 9-inch pie plate or 10-inch gratin dish and sprinkle the flour mixture evenly over the top. Bake until the topping is golden brown, about 25 minutes.
- 5. Let the crisp cool ever so slightly. Serve it warm with a dollop of whipped cream or a scoop of ice cream.
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Rhubarb Crisp Recipe © 2013 Peter Berley. Photo © 2013 Quentin Bacon. All rights reserved.
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