We’re at it again with another crisp recipe! And this deliciously easy Rhubarb Crisp takes things to a whole other level. Tart rhubarb is tossed and topped with an oat mixture that features honey, orange juice, and almond extract for an absolutely perfect spring dessert.
I love apple crisps, but there is something extra special about rhubarb desserts. Maybe it’s the astonishing fact that a vegetable can become a delicious sweet dessert, or maybe this rhubarb crisp recipe has the perfect balance of tart and sweet, crunchy and soft. Either way, this delicious dessert will remind you of your grandma’s rhubarb recipes — maybe that’s just us?
To make this easy recipe, just make your rhubarb filling and crumble topping. Then assemble and bake! It’s so simple; even your kid can help with this one. And trust me, they will be begging for more once they’ve tasted it!
What’s In Rhubarb Crisp
- Chopped rhubarb: You can use fresh rhubarb or frozen rhubarb. If using frozen, just make sure the rhubarb thaws first!
- All-purpose flour: This helps thicken the filling and gives it a nice texture.
- Quick-cooking oats: These are used in the crumble topping to add some crunch.
- Brown sugar: Brown sugar sweetens the filling and topping, adding a nice caramel undertone.
- Honey: Honey is used to sweeten the filling.
- Fresh orange juice: Orange juice gives this easy rhubarb crisp a pop of brightness and acidity.
- Almond extract: Just a touch of almond extract adds depth and complexity to the crisp!
When is rhubarb in season?
Rhubarb is typically in season from early spring to late spring or early summer, depending on your location. The farther north you live, the later in season it will typically be available.
Can I use frozen rhubarb?
You can absolutely use frozen rhubarb if you don’t have fresh rhubarb in your garden. Most major grocers carry bags of frozen chopped rhubarb. Just make sure to thaw it first before baking.
Tasty Swaps & Variations
This rhubarb crisp can easily be customized to your preference or what you have on hand. Some easy swaps include:
- Flour: You can use whole wheat flour, almond flour, or even gluten-free flour in place of all-purpose flour.
- Honey: If you don’t have honey, you can use maple syrup or agave nectar as a substitute.
- Almond extract: Leave the almond extract out altogether or swap it with vanilla extract for a more traditional flavor.
- Add more texture: Mix in some chopped nuts or seeds into the crumble topping. Pecans, almonds, or pumpkin seeds would pair well with the flavors in this rhubarb crisp!
