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Not only do they add great flavor, but they bring sweetness that pairs well with the tartness of the rhubarb.

Add Some Fruit: Apple and strawberry are commonly found in recipes alongside rhubarb.

For this recipe, dice it into 1-inch pieces or a tad smaller. It doesn’t need to be peeled prior to cooking, but wash it thoroughly. The center stem is long, thin, and pinkish-red in color. Both the ends and tops should be cut away and discarded. The ends are thick and enebilbe as are the green leafy tops.

Preparing the Rhubarb: Rhubarb is located in the produce section of the supermarket.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating. It freezes well too!ĭiet/Allergy Alternatives - If you'd like to make this recipe vegan, sub the butter for vegan butter and the honey for granulated sugar. Storing Tips - This recipe will keep in the refrigerator for up to 5 days. Don't let it burn, but if it's not getting golden brown, let it bake an additional 5 minutes.

Blueberry Blackberry Galette - a summer stunner with ripe and juicy berriesĬooking Tips - You want a crispy crust, so keep an eye on this for the last 5 minutes of bake time.Caramelized Apple Crisp - a richly flavorful take on a classic dessert.Cherry Strawberry Crisp - a delightful flavor combination with a crisped topping.I adore fruit forward desserts, if you do too, check out some of our other favorites! Some varieties are harvested when they are green and pink and some are better when they're all bright pink - the color doesn't affect the flavor too much (although the bright pink is very pretty)! More Delicious Dessert Recipes to Try They'll also have a nice shine to them when they've been recently harvested. Rhubarb stalks should be firm and not floppy. Finally, you'll want ½ tablespoon of corn starch to thicken up the fruit filling.Ĭrisp Topping - You'll need 1 cup of rolled oats, 6 tablespoons of butter, ½ cup of flour, a ½ cup of pecans, ¼ cup of pistachios, and 2 tablespoons of honey (or granulated sugar). You'll also add in a teaspoon of cardamom (or cinnamon if you don't have cardamom). Mix-ins - To mix with the rhubarb, you'll need 1 cup of brown sugar, 2 tablespoons of orange juice, 2 teaspoons of orange zest, and 1 teaspoon of lemon zest. Remove any leaves from the stalks as they are toxic to humans. Rhubarb - You'll need 1 pound of fresh rhubarb stalks for this recipe. This is an almost 1 to 1 ratio of fruit filling to crisp topping. Ingredients You'll Needīecause rhubarb has such a tart flavor we've upped the amount of topping we typically use per cup of fruit. It pairs perfectly with a scoop of vanilla ice cream or some whipped cream.

It's got the crispy, nutty topping offset by a citrusy and flavorful rhubarb center. If you like crisps and crumbles, you're going to love this tangy and tart dessert. Rhubarb is actually a vegetable, but it tastes like a fruit when it's added to a crumble or a pie and while it's a little too tart raw, it's delightful when baked with some sugar. Rhubarb is in season from April through June, so get your hands on some when you can!

This tangy rhubarb crisp recipe is the perfect way to enjoy fresh stalks of rhubarb.