This Easy Rhubarb Crisp with Raspberries is quick and easy to put together. It’s perfect for those warm Summer mornings, Saturday brunches or just as dessert any day of the week. It’s sweet, it’s juicy and it’s got texture. Soft, warm rhubarb with crunchy oat topping makes this the ultimate comforting sweet breakfast or dessert.
I recently got a new rhubarb plant. My old one had died a few years ago, and I’ve been longing for anything rhubarb every Spring since. Now I’ve gotten a new one and I have a TON of rhubarb recipes to share with you. And the first of the bunch is this easy rhubarb crisp recipe.
What’s the Difference Between Crisp, Cobbler, Crumble and Pie?
In some ways, it’s all the same. It’s berries or fruit baked with some kind of carby topping. And they are all super yum, so it doesn’t really matter which one you choose either.
- Crisp: Baked berries or fruit layered with a crispy topping that usually consists of oats, butter, flour and sugar. The oats give this an extra crunch.
- Crumble: A crumble is really similar to a crisp, apart from that it usually doesn’t include oats (then it’s a crisp again). The topping is more of like a streusel, with sugar, butter and flour.
- Cobbler: A deep-dish baked fruit dessert with thick biscuits or pie dough as the topping.
- Pie: A pie can be several things, but it’s often pie dough at the bottom, fruits inside and then pie dough covering the fruits. It can also look more like a crumble or crisp without the pie dough topping.
Read about more baked fruit desserts here.
How to Store Rhubarb Crisp
Because of the crispy characteristics of the topping, this is best served the same day. However, you can store the rhubarb crisp uncovered in a semi-cool and dry place. Don’t place it in the fridge, as it’s too humid and will make the crisp soggy. When you’re ready to re-heat, just pop it in an oven at 300F (150C) for 10 minutes. It will keep well for 3 days.
Can I Freeze a Crisp?
Yes. And you can freeze it both before and after baking.
- Freeze before baking: Prepare the crisp up until the baking stage. Cover with a freezer friendly lid or cover the dish tightly with cling foil or aluminum foil. If you bake it when it’s frozen solid you may need to cover it loosely with aluminum foil when it’s baking to prevent it from browning too quickly. Also, add 5-10 minutes to the baking time.
- Freeze after baking: Cool completely after baking. Freeze in a freezer and oven friendly container. You may thaw it for 6 hours before baking at 350F (175C) for about 10 minutes. Or you can bake it when frozen at 350F (175C) for about 40 minutes. If it browns too quickly, reduce temperature to 300F (150C) and cover loosely with aluminum foil.
Can I Make it a Strawberry Rhubarb Crisp?
You may be more familiar with strawberry rhubarb crisp or crumble, but I think raspberries work really well with rhubarb as well. I always have a bag of frozen raspberries in the freezer, and it’s an easy way of getting that extra color punch and additional flavor.
I think strawberries are delicious too, especially if you have fresh ones. You may substitute the raspberries with strawberries if you want. Chopping them into about equal size to your rhubarb slices. You really can’t go wrong with any ratio of berries and rhubarb or any other fruit. It’s the perfect vessel to just put whatever fruit you want and it’ll still taste amazing!
If you want to make this into a strawberry rhubarb crisp, I know you will love these strawberry rhubarb oatmeal bars as well!
Easy Rhubarb Crisp with Raspberries Recipe
With all the questions out of the way, we can now begin making this easy rhubarb crisp. Chop the cold butter into small cubes and freeze for 5 minutes (1). This makes it easier to incorporate into the crumb topping without it melting too quickly.
Pre-heat oven to 375F (190C).
Slice the rhubarb into 1/2 inch slices (2) and mix with fresh or frozen raspberries. Frozen rhubarb may also be used. Raspberries are optional, but adds beautiful color to the dish (9). Mix the fruit with cornstarch and lemon juice (10). Add the fruit to a 9×12 inch (20×30 cm) dish or similar size. Smaller or bigger is fine, it will just be a thicker or thinner layer.
Mix all the dry ingredients together: flour, oats, brown sugar, white sugar, salt and cinnamon (3-4). Now you may cut the cold butter into the oat mixture (5). I like to use two forks, but a pastry cutter would be even easier if you have one (6-7). Sometimes I also cheat a tiny bit and press a few of the butter pieces with my fingers, but don’t tell anyone. Cut it until it’s well incorporated with the dry mixture, and the butter cubes reduced to pea size or smaller (8).
Pour the dried oat mixture on top of the fruit mixture (11). Sprinkle with 2 tsp of coarse sugar if you want that extra crispy punch (12). Bake for about 30 minutes, or until rhubarb is soft and the crisp topping golden. Cool 20 minutes before serving to firm things up. Best served warm with ice cream.
Enjoy! And remember to keep an eye open for all those other rhubarb recipes coming up.
If you want this crisp to be less juicy/saucy
You can slice up the rhubarb and cover it with 1/4 cup sugar for 10-15 minutes. This will release its natural juices, which you may discard or use in another dish. I like the saucy goodness so I’m keeping all the juices! The crisp will still be crispy, so you don’t need to worry about that.
Other Ways to Enjoy the Summer Fruits
- The Best Summer Berry Pavlova Recipe
- Blackberry Lemon Curd Pavlova Nests
- Watermelon Salad with Feta and Mint
- Lilac Lemon Cupcakes
- Red Currant Lemon Curd Brulee Tarts
- Chocolate Lava Cake with Raspberry Red Currant Sauce
- Healthy Strawberry Rhubarb Oatmeal Bars
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.
Raspberry Rhubarb Crisp
Ingredients
- 4 cups rhubarb sliced 1/2" thick. fresh or frozen. 400g
- 1/2 cup raspberries fresh or frozen, optional. 60g
- 1/2 cup cold butter cut into small cubes. 115g
- 1 tbsp cornstarch
- 2 tsp lemon juice
- 1 cup rolled oats
- 1/2 cup flour 65g
- 1/2 cup brown sugar 100g
- 1/4 cup white sugar 60g
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tsp coarse sugar optional
Instructions
- Freeze butter: Chop the cold butter into small cubes and freeze for 5 minutes.
- Preparations: Pre-heat oven to 375F (190C) and find a 9x12 inch (20x30 cm) baking dish or similar size.
- Prepare the fruit: Slice the rhubarb into 1/2 inch slices* and mix raspberries, cornstarch and lemon juice. Add the fruit to the baking dish.
- Mix the dry: Mix all the dry ingredients together: flour, oats, brown sugar, white sugar, salt and cinnamon.
- Cut the butter into the oats: Cut the cold butter into the oat mixture using two forks or a pastry cutter. Cut and press until it’s well incorporated with the dry mixture, and the butter cubes reduced to pea size or smaller
- Top the fruits: Pour the dried oat mixture on top of the fruit mixture
- Bake: Sprinkle with 2 tsp of coarse sugar if you want that extra crispy punch (optional). Bake for about 30 minutes, or until rhubarb is soft and the crisp topping golden. Cool 20 minutes before serving to firm things up. Best served warm with ice cream.
I absolutely love the sound of this combination not to mention the looks of this recipe , so beautiful and so inviting dessert and I cannot wait to make it – yumm!
Thank you so much, dear Ramona!
Looks so awesome! *But I’m really here for that spoon!!! 🙂 It’s gorgeous!! LOL
Haha thank you! I got it from my grandma, I’ll have to tell her that!
That looks so good. And I never did know the difference between crisp, pie, crumble and cobbler before. Yummy and educational!
All the things we learn as foodies, haha. Thank you!
Thank you for this. the step by step guide photos are really helpful. It makes it easier to follow really.
Thank you so much, Michael. Much appreciated!
This look sooo yummy!!!!! Cant wait to try it
Thank you, Nene!
Rhubarb is one of my all-time favorite flavors, this especially looks amazing!
Yes, it’s SO good! Thank you!
Yum, this looks so delicious! Perfect for a Sunday breakfast during the summer months!
-madi xo | http://www.everydaywithmadirae.com
Thank you, Madi!
This looks delicious! I was just at the grocery store and I saw rhubarb and realized I’ve never tried it in anything… a crisp is a great idea
It has a very different flavor than anything else, and I absolutely love it. I hope you give it a try once!
This sounds amazing! Rhubarb is such a fantastic summer ingredient. Pinning this!
Thank you, and yes it is!
Gosh this is such a tempting dessert! I have watched many a Masterchef episodes and seen so many Rhubarb recipes and find it such an exotic ingredient, especially the blush colour it lends to the dessert. If only it was so easy to find this in Mumbai! Such a delicious bowl Stine and well explained recipe too.
Thank you so much, Vidya. I wish I could send you some rhubarb!
This looks SOOOO good! I am going to have to make this this weekend. I just finished making some homemade coconut mango ice cream…. i wonder if it would pair well this this!? Thanks for sharing!
You can’t go wrong with that! And it sounds so delicious!
When I look at the images I think: this must take so long to make it. But when I read through the recipe, I realize how easy and delightful the process of making this rhubard crisp is. Can’t wait to try!
Thank you, yes it’s super easy!
What I love about a good quality rhubard crisp is how juicy and sweet it is. I always look at the texture because I have a certain preference. I love how you made yours – fantastic recipe!
I love the juiciness too! Thank you, Mimi.
I’ve only had rhubarb once and that was when I was a child. Not sure if I like it back then, but I think it’s time for me to give a try again. This crisp looks delicious.
It’s got a very special taste, but I absolutely love it!
i love the mix of rhubarb and raspberries in this crisp. It looks perfect with a big scoop of ice cream on top. Great warm weather dessert!
Thank you so much, Jenni. Yes it’s soo good with ice cream!
I adore rhubarb crumble but have never made a crisp with oats. It looks and sounds delicious. I also have raspberries growing in my garden so can even make it with homegrown berries!
If you like rhubarb crumble you’ll also like rhubarb crisp! Thanks Jacqueline.
I love love love rhubarb! It is one of my favorite times of year when it is ready in the garden. This looks delicious, and I know what I will be making!
I love love love it too! It’s such a special flavor, but it is soo good! Thank you so much!
What a great way to welcome summer with this easy and delicious rhubarb crisp.
Thank you so much!
I would love to have a rhubarb plant! That must be so fun to have super fresh rhubarb to bake with this time of year, especially when it comes to this crisp. It looks absolutely divine. Definitely making this ASAP!
I had a rhubarb plant when I was a kid, but all we did with it was to dip the stalks in sugar (still good though!) and so it’s fun to have one now too, so I can make all the rhubarb recipes that has developed in my mind over the years. Thank you so much, Amanda!
I sooo want to plant a rhubarb plant. This looks amazing.
Maybe you could get one! Thank you.
Yum yum… The dessert looks SO GOOD! I wish I could find some rhubarb here in Calcutta :):) I just love everything about this dish.
I wish you could too! Thank you so much.
That looks yummy. It’s time to get me some rhubarb . I just pinned your post for later use.
Thank you so much, and good luck on your rhubarb hunt!
I have been hearing about Rhubarb a lot but yet to try. I think this is a perfect recipe to try Rhubarb. The crisp looks fabulous.
All the rhubarb recipes usually florish this time of year. I hope you get a chance to try it, because there’s nothing really like it.
I love your blog for reasons like this post. As a Jamaican girl and a child of the tropics, we do not have rhubarb in the Caribbean and I have never had a chance to teste it. If I ever get my hands on some, I am starting with this recipe!
That made me smile, Kari. You are so kind! I truly hope you get your hands on some rhubarb once, because it is so tangy and sweet and utterly delicious!