Irresistible Rhubarb Crisp
A warm, golden dessert featuring tart rhubarb topped with a buttery oat-and-pecan crumble. Perfect for any occasion.
Equipment
- Baking Dish
- Medium bowl
Ingredients
Rhubarb Filling
- 2½ to 3 pounds rhubarb trimmed and cut into pieces
- ¼ cup white sugar
- 1 tablespoon orange or lemon juice
- 1 teaspoon orange or lemon zest
Crisp Topping
- 6 tablespoons cold butter cut into pieces
- ¾ cup brown sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- 1 pinch salt
- ½ cup rolled oats
- ½ cup pecans
Instructions
Preparation
- Preheat oven to 375°F (190°C) and butter an 8- or 9-inch baking dish.
- Mix rhubarb with sugar, citrus juice, and zest, then spread in the dish.
Crisp Topping
- Combine brown sugar, flour, cinnamon, and salt; add butter and mix until crumbly.
- Stir in oats and pecans, then spread topping over rhubarb.
Baking
- Bake for 35 to 45 minutes until topping is golden and juices bubble.
- Let it rest for 10 minutes before serving.
Notes
Serve warm with ice cream or whipped cream. Substitute pecans with walnuts or almonds if preferred.