Honey Rhubarb Crisp
This rhubarb crisp is so tart, sweet, and crumbly that it doesn't even need its strawberry companion! With the perfect balance of flavors and textures, this dessert is sure to become a family favorite this spring.
Servings: 12
Ingredients
Filling
- 6 cups chopped rhubarb ~2 lbs.
- 3 tablespoons all-purpose flour or any kind
- 3 tablespoons quick-cooking oats
- 1 tablespoon packed brown sugar
- ¼ cup honey
- 1 tablespoon fresh orange juice
- ½ teaspoon almond extract
Topping
- 1.5 cups quick-cooking oats
- ½ cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons orange zest
- 1 teaspoon almond extract
- ½ cup slivered almonds
- 8 tablespoons butter softened
Instructions
- Preheat the oven to 375ºF and wipe a 9x9-inch pan with butter. Set aside.
- If using frozen rhubarb, be sure to thaw it out. Then, add all of the ingredients for the filling to a large bowl and toss until the rhubarb is coated. Set aside.
- Prepare the crisp topping by adding the oats, flour, sugar, salt, orange zest, almond extract, and almonds to a large bowl.
- Add the butter and use a fork (or your hands) to cut it into the dry ingredients until a crumble forms. This will take 3-4 minutes.
- Transfer the rhubarb to the pan and top with half of the oatmeal topping. Gently work half of the oatmeal, topping down into the rhubarb with a spatula. Add the remaining oatmeal topping and cover.
- Bake for 30 minutes, uncover, and bake for an additional 20-30 minutes or until the top is golden brown and the edges begin to bubble.*
- Remove from the oven and let it rest for 10 minutes before serving. Serve with a scoop of vanilla ice cream or whipped cream.
Video
Notes
- If the topping isn’t golden toward the end of the bake time, up the temperature to 400ºF and keep an eye on it while it browns.
Nutrition
Calories: 216kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Fiber: 2g | Sugar: 17g