There’s something magical about the first signs of rhubarb. Tart, jewel-toned stalks start showing up at the market, and just like that, spring feels official. This rustic rhubarb crisp is one of my favorite ways to celebrate the season.
It’s simple, unfussy, and exactly the kind of dessert that doesn’t require perfection, just good ingredients and a baking dish. The rhubarb softens into a jammy, tangy base, while the oat crumble on top turns golden and crisp. A little sweet, a little tart, and perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
What I love most? You can throw it together in under an hour, and it makes your kitchen (or studio!) smell like sunshine and comfort. Everyone in our space was wondering when they could try it!
Whether you’re hosting brunch, bringing dessert to a spring gathering, or just need something to spoon out of the pan on a weeknight, this rhubarb crisp checks all the boxes.
Ingredients:
2 lbs. rhubarb, cut ½-inch pieces
¼ cup sugar
2 T cornstarch
1 T orange juice
1 tsp orange zest
Topping:
1 cup rolled oats
1 cup light brown sugar
½ cup flour
½ cup butter
Ice cream for serving
Directions:
Preheat the oven to 350° F & grease an 8" square baking dish.
Mix together rhubarb, sugar, cornstarch, orange juice and zest, and combine well and place into baking dish.
Combine all topping ingredients until crumbly and spread on top
of rhubarb mixture. Bake for 20 min. or until bubbly and golden brown. Cool for 10 minutes and serve with vanilla ice cream.
Enjoy!