Can I use fresh rhubarb instead of frozen rhubarb for this recipe?

Yes, you can absolutely use fresh rhubarb instead of frozen rhubarb. Just be sure to cut the rhubarb into small pieces and adjust the sugar slightly if the rhubarb is particularly tart. The recipe works just as well with fresh rhubarb, and it will have a similar texture and flavor.

How do I store leftover Rhubarb Crisp with Frozen Rhubarb?

To store leftovers, allow the crisp to cool completely and then cover it with plastic wrap or foil. Store it in the refrigerator for up to 3 days. You can also freeze it for longer storage; just be sure to wrap it tightly in plastic wrap and foil before freezing. Reheat in the oven at 350°F for 10-15 minutes to enjoy it warm.

Can I make Rhubarb Crisp with Frozen Rhubarb ahead of time?

Yes, you can prepare Rhubarb Crisp with Frozen Rhubarb ahead of time. Assemble the crisp and store it in the fridge for up to a day before baking. Alternatively, you can freeze the unbaked crisp and bake it directly from the freezer, adjusting the baking time by about 10-15 minutes.

Rhubarb Crisp with Frozen Rhubarb

Name: Rhubarb Crisp with Frozen Rhubarb
Prep time: 15 min
Cook time: PT-493488H14M1S
Total time: 1 h
Cuisine: American
Ingredients: Frozen Rhubarb (4 cups); Granulated Sugar (1 cup); Brown Sugar (1/2 cup); All-Purpose Flour (1/2 cup); Rolled Oats (1 cup); Butter (1/2 cup, cold and cut into cubes); Ground Cinnamon (1 tsp); Salt (1/4 tsp); Vanilla Extract (1 tsp)

Description

Rhubarb Crisp with Frozen Rhubarb is a quick, delicious, and comforting dessert that combines tart rhubarb with a crunchy, buttery oat topping. This easy recipe uses frozen rhubarb, making it a great choice year-round. Serve it warm with a scoop of ice cream or whipped cream for a perfect treat.

Ingredients

Frozen Rhubarb (4 cups)
Granulated Sugar (1 cup)
Brown Sugar (1/2 cup)
All-Purpose Flour (1/2 cup)
Rolled Oats (1 cup)
Butter (1/2 cup, cold and cut into cubes)
Ground Cinnamon (1 tsp)
Salt (1/4 tsp)
Vanilla Extract (1 tsp)

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Instructions

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a large mixing bowl, combine frozen rhubarb with granulated sugar and cinnamon. Toss until evenly coated.
Transfer the rhubarb mixture to the prepared baking dish, spreading it out evenly.
In another bowl, mix the flour, brown sugar, oats, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Sprinkle the oat mixture evenly over the rhubarb.
Bake in the preheated oven for 45-50 minutes, until the topping is golden and the rhubarb is bubbling.
Remove from the oven and let cool slightly before serving.

Notes

The crisp can be stored in the fridge for up to 3 days.
For a gluten-free version, substitute the flour and oats with gluten-free alternatives.
If you prefer a sweeter crisp, increase the amount of sugar or substitute with maple syrup.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 2g
Cholesterol: 30mg