Fence-Line Rhubarb Crisp
Rhubarb is one of the first things up in the garden every spring here, often pushing through the ground before the last frost has fully cleared, which makes this crisp one of the earliest desserts of the year rather than a summer one. The stalks along an old fence line tend to run more tart than cultivated rhubarb from a nursery bed, so this recipe leans a little heavier on sugar than some versions do, though you can pull it back if your rhubarb runs sweeter. Unlike a pie, a crisp doesn't require rolling out dough or worrying about a soggy bottom crust, which makes it a far more forgiving dessert for a weeknight or a last-minute contribution to a potluck. The oat topping toasts as it bakes and turns genuinely crisp rather than just golden, which is where the dessert gets its name, and it holds that texture even a day later if you store it loosely covered rather than sealed airtight. Serve it warm with a scoop of vanilla ice cream melting into the tart fruit underneath, and it's hard to go wrong.
Ingredients
- 5 cups rhubarb, cut into 1/2-inch pieces
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp orange zest
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 375°F and butter a 9x9-inch baking dish.
- In a large bowl, toss the rhubarb with the granulated sugar, cornstarch, and orange zest. Spread evenly in the prepared dish.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
- Cut the cold butter into the oat mixture with your fingers or a pastry cutter until it forms coarse, clumpy crumbs.
- Scatter the topping evenly over the rhubarb.
- Bake for 38 to 42 minutes, until the topping is golden brown and the fruit is bubbling at the edges.
- Let cool for at least 15 minutes before serving, to allow the filling to set slightly.
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