Chef John's Rhubarb Crisp

If you’ve never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour.

Original recipe makes 8 servings

Ingredients

4 cups diced rhubarb
1 cup fresh strawberries, halved
1/2 cup white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
Topping:
1/2 cup brown sugar
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 teaspoon salt
1 pinch ground cinnamon
4 tablespoons cold butter, cut into cubes

PREP

15 mins
COOK

35 mins
READY IN

50 mins

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
Bake in the preheated oven until golden and bubbling, about 35 minutes.