Rhubarb Crisp With Frozen Rhubarb

When rhubarb season hits, there’s nothing quite like the tart, sweet comfort of a classic crisp. This recipe for Rhubarb Crisp with Frozen Rhubarb ensures you can enjoy this delightful dessert any time of year, making use of readily available frozen fruit. It’s an easy-to-make, crowd-pleasing dessert that everyone will adore.

Why You Will Love This Recipe

This Rhubarb Crisp with Frozen Rhubarb recipe is a true gem for several reasons. Firstly, it allows you to enjoy the vibrant taste of rhubarb even when fresh stalks aren’t in season, thanks to the convenience of frozen rhubarb. The combination of its tangy filling and sweet, buttery oat topping is simply irresistible, offering a perfect balance of flavors and textures. It’s also incredibly easy to prepare, requiring minimal fuss and simple ingredients, making it an ideal dessert for both novice and experienced bakers. Plus, it fills your home with the most heavenly aroma as it bakes!

Ingredients

• 6 cups frozen rhubarb, cut into 1-inch pieces (no need to thaw)
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon (divided)
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats (old-fashioned or quick-cooking)
• 1/4 teaspoon salt

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the frozen rhubarb, granulated sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon of ground cinnamon. Toss gently until the rhubarb is evenly coated.
3. Pour the rhubarb mixture into the prepared baking dish, spreading it into an even layer.
4. In a separate medium bowl, prepare the topping. Combine the softened butter, brown sugar, 1/2 cup all-purpose flour, rolled oats, remaining 1/2 teaspoon ground cinnamon, and salt.
5. Use your fingers or a pastry blender to mix the topping ingredients until coarse crumbs form.
6. Evenly sprinkle the crumb topping over the rhubarb mixture in the baking dish.
7. Bake for 45-55 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender when pierced with a fork.
8. Remove from the oven and let cool slightly before serving.

Expert Tips / Pro Tips

For an extra crispy topping, try adding a tablespoon of cold butter, cut into small cubes, to the topping mixture and gently incorporate it. This helps create pockets of steam that make the topping extra crunchy. Don’t press the topping down too firmly, as a lighter touch promotes a crispier texture. To prevent the edges from browning too quickly, you can loosely cover the crisp with aluminum foil during the last 10-15 minutes of baking, if needed. If your rhubarb is particularly tart, feel free to add an extra tablespoon or two of granulated sugar to the filling mixture for a sweeter balance.

Variations & Substitutions

To add a fruity twist, consider mixing in a cup of sliced strawberries, raspberries, or blueberries with the rhubarb. For a nutty crunch, incorporate 1/4 cup of chopped pecans or walnuts into the oat topping. If you prefer a gluten-free option, substitute the all-purpose flour in both the filling and topping with a good quality gluten-free all-purpose flour blend and ensure your oats are certified gluten-free. For a richer, more buttery flavor in the topping, you can use a combination of brown sugar and granulated sugar. A pinch of nutmeg or cardamom can also be added to the filling for an enhanced spice profile.

Serving Suggestions

This Rhubarb Crisp is absolutely divine served warm, fresh from the oven. For the ultimate indulgence, pair it with a scoop of vanilla bean ice cream that slowly melts into the warm, bubbly fruit. A dollop of freshly whipped cream or a drizzle of crème anglaise also makes for an elegant accompaniment. For a more rustic touch, simply enjoy it on its own with a hot cup of coffee or tea. Leftovers are also delicious for breakfast!

Storage, Freezing & Reheating

To store leftover Rhubarb Crisp, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. To freeze, allow the crisp to cool completely. You can freeze it directly in the baking dish (if freezer-safe) or portion out individual servings into freezer-safe containers. Covered tightly, it will keep in the freezer for up to 3 months. To reheat, thaw frozen crisp in the refrigerator overnight. Reheat individual servings in the microwave until warm, or warm the entire crisp in an oven preheated to 350°F (175°C) for 15-20 minutes, or until heated through and bubbly.

Nutrition Information

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

FAQ

Do I need to thaw frozen rhubarb before making the crisp?

No, you do not need to thaw the frozen rhubarb. In fact, it’s often better to use it frozen as it prevents the crisp from becoming too watery. Simply toss the frozen rhubarb pieces with the sugar and flour mixture as directed.

Can I make this crisp ahead of time?

Yes, you can prepare the rhubarb filling and the topping separately and store them in the refrigerator for up to 1 day. Assemble and bake just before serving for the best texture. You can also bake the entire crisp and reheat it, though the topping might lose some of its crispiness.

How do I know when the crisp is done baking?

The crisp is done when the topping is a beautiful golden brown and the rhubarb filling is bubbly around the edges and tender when pierced with a fork. You might see some of the juicy rhubarb peeking through the topping.

Can I use fresh rhubarb instead of frozen?

Absolutely! If using fresh rhubarb, make sure to wash and chop it into 1-inch pieces. The cooking time should remain roughly the same, but keep an eye on the crisp as some fresh rhubarb might cook slightly faster.

Rhubarb Crisp With Frozen Rhubarb

This easy and comforting rhubarb crisp is made with frozen rhubarb, making it a perfect dessert to whip up any time of year. The sweet and tart rhubarb filling is topped with a buttery, crispy oat topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert, Side Dish

Cuisine: American, Comfort Food

Calories: 410

Ingredients Method Notes

Ingredients

  

For the Filling

• 6 cups frozen sliced rhubarb no need to thaw
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• Pinch salt
• 1 teaspoon vanilla extract

For the Topping

• 1 cup all-purpose flour
• ½ cup packed light brown sugar
• ½ cup old-fashioned rolled oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter cold and cut into cubes

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the frozen rhubarb, granulated sugar, ¼ cup all-purpose flour, and a pinch of salt. Stir gently to coat the rhubarb. Add the vanilla extract and mix again. Pour the rhubarb mixture into the prepared baking dish and spread evenly.
3. In a separate medium bowl, prepare the topping. Whisk together 1 cup all-purpose flour, brown sugar, rolled oats, ground cinnamon, and ¼ teaspoon salt.
4. Add the cold, cubed butter to the dry topping ingredients. Using your fingertips or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
5. Evenly sprinkle the oat topping over the rhubarb mixture in the baking dish.
6. Bake for 45-55 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender. If the topping is browning too quickly, you can loosely tent the crisp with foil for the last 15 minutes of baking.
7. Remove from the oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly.

Notes

This crisp is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers can be stored in the refrigerator for up to 3 days.