Rhubarb Crisp (Seasonal)

If you have ever done a CSA (Community Supported Agriculture) share, you know what it is like to get interesting fruits or vegetables that you may or may not know what to do with. Rhubarb can be one of those infrequently used vegetables. They are a great way to get the most fresh produce while supporting local agriculture.

What Is Rhubarb and What Can You Do With It? | MyRecipes
Rhubarb ripens in the spring/early summer. The leaves are poisonous, but the stems are typically used as a fruit in cooking, with a very tart flavor.
Chopped Rhubarb with Lemon Zest and Sugar
Base of the Crisp
Crumble Layer (pre-baking)
Finished Product
Raspberry Rhubarb Crisp | Minimalist Baker Recipes

Serves: 6-8

Time: 1 hour


  • 6 Tbsp Butter, chilled, cut into squares
  • 2.5lbs rhubarb stalks, cut into 1 inch pcs
  • 1/4 cup white sugar
  • 1 Tbsp orange or lemon zest
  • 1 Tbsp orange or lemon juice
  • 3/4 cup brown sugar
  • 1/2 cup whole wheat white flour or gluten-free
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup rolled oats
  • 1/2 cup pecans


Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a cocnut oil spray. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.

Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

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