Rhubarb Crisp
Craig Lee for The New York Times
BY Mark Bittman
PUBLISHED July 1, 2024
When you think of rhubarb you probably think of strawberry-rhubarb pie, a
quintessential spring dessert, especially if it’s made by someone who makes
good pies. I usually manage around one pie crust annually, so I need
alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the
execution and produce a crisp.
If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous
outer strings, peel them off as you would those of celery. Toss the rhubarb
with orange or lemon juice and zest, and only a little sugar. (You can also
substitute strawberries for some of the rhubarb if you want the classic
combination.) Blend the ingredients for the crisp topping in a food processor,
crumble the topping over the rhubarb mixture, and bake — it is nearly
effortless and as good or better than a pie.
The following may contain affiliate
links for which we earn a small commission. Thank you for supporting us in this
way!
Prevent your screen from going dark
Cook Mode
Scale
Ingredients
- 6 tablespoons cold butter, cut
into small pieces, plus more for greasing pan
- 2 1/2 to 3 pounds rhubarb,
trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to
6 cups)
- 1/4 cup white sugar
- 1 tablespoon orange or lemon
juice
- 1 teaspoon orange or lemon zest
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon, or to
taste
- Pinch salt
- 1/2 cup rolled oats
- 1/2 cup pecans
Instructions
- Heat oven to 375 degrees. Grease
an 8- or 9-inch square baking or gratin dish with a little butter. Toss
rhubarb with white sugar, orange or lemon juice and zest, and spread in
baking dish.
- Put the 6 tablespoons butter in a
food processor along with brown sugar, flour, cinnamon and salt, and pulse
for about 20 or 30 seconds, until it looks like small peas and just begins
to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb
and bake until golden and beginning to brown, 45 to 50 minutes.
—Recipe from The New
York Times