This post may contain affiliate links. Read mydisclosure policy.
Rhubarb Berry Crisp-tart rhubarb paired with blackberries, raspberries, blueberries and topped with a sweet oat topping.Add a scoop of vanilla ice cream for an extra special dessert!
Josh and I got home from Hawaii yesterday. We had an amazing vacation, but there is no place like home. We missed our sweet Caleb like mad. It was hard being away from him, but we knew he was in good hands. He had a blast with papa and I am sure he didn’t miss us as much as we missed him. Today we are going to snuggle and spoil our little pea! He is going to get sick of me smothering him with smooches all day! And don’t worry, we will be posting about our Hawaii trip soon!
Before I left for Hawaii, I made Rhubarb Berry Crisp. I knew I wouldn’t want to spend the day in the kitchen after our trip, so I planned ahead. I wanted to make sure I had a tasty recipe ready for you guys. So you can make Rhubarb Berry Crisp today while I spend the day playing with Caleb. And if you want to drop some crisp by our house, I won’t turn you away. I love this crisp recipe and I am ready for round 2!
Our rhubarb plant was growing like a weed and begging me to make something. I was contemplating Strawberry Rhubarb Baked French Toast or Strawberry Rhubarb Cobbler, but I didn’t have any strawberries. So, I opted for a Rhubarb Berry Crisp. I used frozen berries that we had in the freezer and created a delicious dessert!
I always have a bag of frozen berries on hand. We buy the big bag from Costco that has blackberries, raspberries, and blueberries. I chopped up my fresh rhubarb and added frozen berries to the mix! You don’t even have to thaw them! Easy peasy!
Crisp desserts are one of my all-time favorite desserts. You can’t beat fruit that is smothered in a sweet oat topping!
Oh, wait, you can beat that if you add a scoop of vanilla ice cream! I love the tart rhubarb with the sweet berries, oat topping, and melting vanilla ice cream! Dessert heaven!
Treat yourself to Rhubarb Berry Crisp! It is a great dessert for summertime! Enjoy!
Vegetarian
Rhubarb Berry Crisp with a sweet oat topping to complement the tart filling. Serve warm with a scoop of vanilla ice cream and you are in for a very special treat!
Prep Time 15 minutes mins
Total Time 45 minutes mins
Ingredients
For the rhubarb berry filling:
- 2 cups chopped rhubarb
- 2 1/2 cups mixed frozen berries I used blackberries, blueberries, and raspberries
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the crisp topping:
- 1 1/2 cups cup old-fashioned oats use gluten-free oats for gf
- 1/2 cup white whole wheat flour or flour of your choice, use gluten-free flour for gf
- 1/2 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons butter melted
- Ice cream or whipped cream for serving optional
Instructions
Preheat the oven to 375 degrees F. Grease 7 (6 oz) ramekins with cooking spray and place on a large baking sheet. Set aside.
First, make the filling. In a large bowl, combine rhubarb and berries. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add the sugar mixture to the rhubarb and berries. Add the orange juice, vanilla, and cornstarch. Stir gently to combine. Set aside.
In a medium bowl, combine oats, flour, brown sugar, ground cinnamon, salt, and melted butter. Stir until mixture is moistened.
Spoon rhubarb and berry mixture into prepared ramekins, about ¾ full. Crumble oat topping over the rhubarb and berries evenly. Bake for 25-30 minutes or until topping is browned and rhubarb berry mixture is bubbling. Serve warm or at room temperature with ice cream or whipped cream, if desired.
Note-you can make this crisp in a 9-inch baking dish or deep dish pie plate instead of ramekins. If you are making the recipe gluten-free make sure you use gluten-free oats and flour. If you have fresh berries, you can use them instead of frozen berries.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
FAQs
There might be a couple of reasons: - The rhubarb will start to release its juices as soon as its mixed with the sugar so only mix your fruit right before baking. - There's to much moisture in your fruit. Try mixing a little corn flour into the rhubarb before baking.
Why is my rhubarb crumble dry? ›
Usually it's the crumble that wrong. It might be too lean, making it rather dry and everlasting to eat, or it's undercooked so that it has the pasty flavour of uncooked flour.
What fruit goes well with rhubarb? ›
Rhubarb flavor pairings:
- any type of berries, but especially strawberries.
- vanilla.
- almond.
- cardamom.
- lemon.
- apples.
- mint.
- ginger.
Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.
Why is my crumble not crunchy? ›
The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.
What is the secret to crunchy crumble? ›
A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.
Why is my berry crisp runny? ›
Why is my berry crisp watery? If the berries you used are particularly juicy, you might end up with a watery-looking filling to your blueberry crisp. If you notice the berries are very juicy when you prep them, add another teaspoon of cornstarch to the filling to thicken the juices as the crisp bakes.
What is the difference between rhubarb crisp and crumble? ›
So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.
When not to use rhubarb? ›
Kidney disease: There are chemicals in rhubarb that might harm the kidneys or increase the risk of kidney stones. If you already have kidney disease, avoid rhubarb. Kidney stones: Rhubarb contains a chemical that the body can convert into kidney stones. If you have ever had kidney stones, don't take rhubarb.
Is eating rhubarb good for you? ›
Studies show that rhubarb helps lower your bad cholesterol levels as well as your total cholesterol. Lower cholesterol levels reduce your risk for heart disease and heart attack. The vitamin K in rhubarb may also aid in preventing the calcification of blood vessels.
Its stalks are deeper red and tinged with green, while its leaves are bright green. It has a more intense flavour and robust texture than the forced variety. Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar.
Can dogs eat rhubarb? ›
Dogs cannot eat rhubarb. While they have health benefits for humans as a source of potassium, vitamin C, and magnesium, rhubarb is a toxic plant for dogs to ingest. Learn about the health risks of different parts of the rhubarb plant.
What are the tips and tricks for rhubarb? ›
Rhubarb grows best in an open, sunny site with fertile, moist but free-draining soil. It will also cope in light shade. Avoid ground that gets waterlogged, as plants are liable to rot. If your soil is heavy, plant in raised beds or large containers.
Why do you pull rhubarb instead of cutting? ›
To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant. The knife can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests.
How to cook rhubarb without it going mushy? ›
Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
How do you keep rhubarb pie from getting soggy? ›
Mixing your fresh fruit with sugar and letting it sit is called maceration, and it helps draw excess liquid out of your rhubarb before it cooks out and leaves your pie soggy.
Why is my rhubarb going soft? ›
Rhubarb plants can be prone to honey fungus, crown rot and viruses. Any of these diseases will weaken the plant and it is best to dig up affected plants and start again on a new site. Crown rot is the most common. It's a fungal infection at the base of the stalks, and causes the crowns to turn brown and soft.
How do you get moisture out of rhubarb? ›
Macerate Your Rhubarb With Sugar To Draw Out Excess Liquid
Mixing fruit with sugar draws out moisture through the process of osmosis, which happens when water naturally balances out by migrating from the cells in your fruit to the dissolved sugar molecules on the surface, the same way it does with salt.
