There’s nothing fancy about this rhubarb crisp. It’s basic and it’s classic and it’s perfect any time of year. It’s also 2 bowls and 5 minutes to make, which is a particularly admirable thing! It’s a perfect use for an abundance of fresh rhubarb or to make a quick dessert from frozen rhubarb. (Rhubarb freezes wonderfully! I clean and chop into 1-inch diced pieces and freeze in 3-cup portions in freezer bags.)
Of course, this dessert doesn’t have to be made in individual portions. If you prefer, just throw it all into an 8-inch baking pan. I like individual portions for a crisp particularly, so that I can make up only a few (in this case 4), that will be eaten right up when they are at their best – warm and crispy.
Recipe: Individual Rhubarb Crisp
Summary: This is a classic Spring dessert, served in individual servings. Can be made with either fresh or frozen rhubarb.
- 3 cups fresh or frozen rhubarb, trimmed, cut in 1/2-inch dice
- 1/3 – 1/2 cup granulated sugar (depending on how sweet you like your rhubarb)
- 2 Tbsp. all-purpose flour
- 1/4 tsp ground cinnamon
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup old-fashioned rolled oats (not instant)
- 6 Tbsp. butter, melted
- Preheat oven to 375° F.
- In large bowl, combine the rhubarb, sugar, flour and cinnamon. Spoon into 4 greased ramekins (shallow, wide ones work best and don’t be afraid to fill them right up as they will shrink as the rhubarb cooks down).
- For the topping, mix together the flour, sugar and oats. Add the melted butter. Mix well with a fork. Sprinkle topping over the top of rhubarb in each of the ramekins.
- Bake in preheated 375° F. oven until golden brown and the filling is bubbling up, about 30 minutes. Serve warmed with a dollop of whipped cream or ice cream, if desired.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Number of servings (yield): 4