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Easy Rhubarb Crisp

A white baking dish filled with easy rhubarb crisp and a spoon resting in the center.
Leftovers are great for breakfast; just substitute yogurt for the whipped cream.
Peter Berley

Prep 15 mins
Cook 30 mins
Total 45 mins
Dessert
American
6 servings
337 kcal

Ingredients 

For the rhubarb filling

  • 1 1/2 pounds fresh rhubarb trimmed and sliced (about 4 1/2 cups)
  • 3/4 cup granulated sugar
  • 1 teaspoon freshly grated orange zest preferably organic

For the streusel topping

  • 3/4 cup all-purpose flour
  • 1/4 cup light brown sugar preferably Demerara
  • 1/2 teaspoon ground cinnamon
  • 1 pinch kosher or fine sea salt
  • 7 tablespoons (3 1/2 oz) unsalted butter cold, cut into pieces
  • Whipped cream or ice cream for serving

Directions 

Make the rhubarb filling

  • Position a rack in the center of the oven and preheat to 425°F (218°C).
  • In a large saucepan over medium-high heat, combine the rhubarb, sugar, and orange zest and simmer until the sugar dissolves into a gooey syrup and the rhubarb is sorta but not totally tender, about 5 minutes.

Make the streusel topping

  • 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.

Bake and serve the crisp

  • Dump the rhubarb mixture into 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.
  • Let the crisp cool ever so slightly. Serve it warm with a dollop of whipped cream or a scoop of ice cream.