Description
This Rhubarb Crisp is a delightful dessert featuring tart rhubarb pieces baked under a crunchy oat, nut, and honey topping. Infused with citrus zest and aromatic cardamom, it delivers a perfect balance of tangy and sweet flavors. Easy to prepare and baked to golden perfection, it’s a cozy treat ideal for spring and summer gatherings.
Ingredients
Scale
Fruit Filling
- 1 pound rhubarb stalks, cut into 1/2 inch pieces
- 1 cup brown sugar
- 2 tablespoons freshly squeezed orange juice
- 1/2 tablespoon corn starch
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon ground cardamom
Crisp Topping
- 1 cup old fashioned rolled oats
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 1/2 cup pecans, finely chopped
- 1/4 cup pistachios, finely chopped
- 2 tablespoons honey
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the crisp.
- Prepare Cornstarch Slurry: In a small bowl, whisk together the freshly squeezed orange juice and corn starch until the corn starch is fully dissolved. This slurry will help thicken the rhubarb filling.
- Mix Filling: In a 9×9 or 11×7 inch baking pan, combine the rhubarb pieces, brown sugar, orange-lemon zest, cardamom, and the cornstarch slurry. Mix thoroughly to evenly coat the rhubarb.
- Make Crisp Topping: In a mixing bowl, combine the rolled oats, butter, all-purpose flour, finely chopped pecans and pistachios, and honey. Use a pastry blender or two forks to cut in the butter until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Assemble: Spread the oat topping evenly over the rhubarb filling in the baking pan to fully cover the fruit.
- Bake: Bake in the preheated oven for 50 minutes, or until the oat topping is golden brown and crisp, and the filling is bubbly.
- Cool and Serve: Remove from the oven and let cool for a few minutes before serving. Optionally, serve warm with a scoop of vanilla ice cream for extra indulgence.
Notes
- For a nut-free version, omit pecans and pistachios or substitute with seeds like sunflower or pumpkin seeds.
- You can adjust the sweetness by using more or less brown sugar according to your taste preferences.
- If rhubarb is very tart, a little more honey in the topping can help balance flavors.
- The crisp topping can be made ahead and stored refrigerated before assembling.
- Ensure the rhubarb pieces are evenly coated with the cornstarch slurry to avoid a runny filling.
