If you live in the South, this is going to be something that you might not be able to make. I can’t remember being able to find rhubarb anywhere when I lived in Houston, TX. It might be available in the freezer section of your grocery store. If not, there’s probably a tart apple version you could make that would be similar.
This recipe is from Recipe Rebel
5 cups rhubarb frozen or fresh, chopped (about 600g)
3/4 cup granulated sugar 150g
1/4 cup corn starch
1/2 cup butter cold, cubed
1/2 cup brown sugar lightly packed
1 1/2 cups rolled oats
1/2 cup whole wheat flour (or sub all purpose) 65 g
Preheat oven to 375 degrees F and lightly grease an 8×8 or 9×9″ pan.
In a large bowl, stir together rhubarb, granulated sugar and corn starch (*if using fresh rhubarb, use only 2 tbsp corn starch). Pour into the prepared pan.
In a large bowl, combine butter, brown sugar, oats, and flour until crumbly (use a pastry cutter, a fork, your hands — whatever works!). Spread over rhubarb in pan and press down lightly.
Bake for 35-40 minutes, until golden brown on top and thick and bubbly at the edges. Let sit for 10 minutes before serving with ice cream.
How to make Rhubarb Crisp:
This rhubarb crisp recipe is easily made dairy free: simply swap out the butter for dairy-free or vegan margarine or butter. I have never tried using coconut oil, but that might be another option!
This rhubarb crisp recipe is easily made gluten-free: simply swap out the oats for gluten-free oats, swap out the flour for gluten-free flour, and double check all of your packages to be sure.
I used frozen rhubarb in this recipe, because we are slow to get Spring here in Manitoba and it’s all I had available. Fresh and frozen fruit works equally well in a crisp like this, you will just want to reduce the amount of corn starch in the fruit filling if using fresh rhubarb.\
Feel free to add in chopped strawberries, apples, or other fruit if you like! Strawberry rhubarb crisp is just as high on my list of favorite summer desserts as this one! You’ll want to reduce the amount of rhubarb you use and replace it with another fruit of your choice.
HOW TO FREEZE RHUBARB CRISP:
Crisps are great desserts to have on hand in the freezer for last minute company or family dinners.
You can freeze rhubarb crisp to bake later two ways:
Freeze before baking: Simple prepare up to the baking point, cover tightly in two layers of plastic wrap (or cover with a freezer-friendly lid), and freeze until ready to bake. To bake, I recommend leaving the crisp out on the counter to thaw for at least a couple of hours before baking (this helps the dish to warm up before heading into the hot oven). If your dish says that it can go from freezer to oven, then you should be fine putting it right in. If it is browning quickly but is still frozen in the middle, cover with a piece of tin foil and continue baking.
Freeze after baking: prepare and bake according to directions, using a freezer-friendly dish. Cool completely, wrap in plastic wrap or cover with a tight fitting lid, and freeze. To reheat, let thaw at room temperature for 6-8 hours, then cover with tin foil and warm in a 350 degrees oven just until warm. Remove the foil to crisp up the topping once more.