Look for rhubarb stalks that are firm and crisp, as brightly hued as you can find, and blemish free. Rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible. This crisp can be prepared either in six 8-ounce ramekins for individual serving, or in a 2 1/2-quart shallow casserole.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.

  • In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm.

Reviews (2)

23 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
I must say that i am a big fan of rhubarb grew up eating it. I followed the recipe exactly did not care for the vanilla and orange flavoring with the rhubarb plus it was to tart. think i will go back to my moms tried and true recipe.
Rating: Unrated
This crisp was amazing! I made it with lemon juice and zest instead of orange and it gave the fruit a fresh taste. I recommend it to anyone with rhubarb in their garden!