Chef John's Rhubarb Crisp

If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 216 Calories

Ingredients

• ½ cup white sugar
• ¼ teaspoon salt
• ½ cup rolled oats
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 pinch ground cinnamon
• ½ cup whole wheat flour
• ½ cup brown sugar
• 4 cups diced rhubarb
• 1 cup fresh strawberries, halved
• 4 tablespoons cold butter, cut into cubes

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

Step 2

Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.

Step 3

Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.

Step 4

Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.

Step 5

Bake in the preheated oven until golden and bubbling, about 35 minutes.