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There’s something magical about a bubbling, golden crisp straight out of the oven—especially when it’s made with tart, vibrant rhubarb. Whether you’re a fan of strawberries, blueberries, cherries, or a wholesome oatmeal topping, these rhubarb crisp recipes are the perfect way to enjoy the season’s bounty.
Rhubarb is one of those old-fashioned ingredients that never goes out of style. It’s tart, colorful, and pairs beautifully with sweet, juicy fruits and buttery toppings. This guide will walk you through four delicious variations: the beloved strawberry rhubarb crisp, the bold blueberry rhubarb crisp, the elegant cherry rhubarb crisp, and the hearty best rhubarb crisp with oatmeal.
🥽 What Is Rhubarb?
Rhubarb is a stalky vegetable that’s commonly treated like a fruit in desserts. Known for its bright red or green stalks and sour flavor, it’s often cooked with sugar to balance its tartness. Rhubarb is in season from late spring to early summer, making it a seasonal highlight for crisps, pies, jams, and more.
Tips for Buying Rhubarb:
- Look for firm, crisp stalks with vibrant color
- Avoid wilted or soft stalks
- Store unwashed in the fridge, wrapped in a paper towel
🍽️ Cooking Essentials You’ll Need
Before diving in, gather these essentials for a smooth baking experience:
- 8×8-inch or 9×9-inch baking dish
- Mixing bowls (1 large, 1 medium)
- Measuring cups and spoons
- Pastry cutter or fork for the crisp topping
- Sharp knife and cutting board
- Oven mitts and cooling rack
These tools make preparation easy and help ensure perfect results every time.
📖 A Sweet Slice of History
Rhubarb has been used in traditional Chinese medicine for over 2,000 years, but its journey into Western desserts began in the 18th century. Once sugar became widely available, cooks started baking rhubarb with strawberries and other fruits, leading to the invention of pies and crisps.
Crisps became especially popular in the early 20th century as a simpler, more accessible alternative to pies—no need for complicated crusts! They gained even more traction during the World Wars due to rationing, and have remained a comforting staple in kitchens ever since.
🌿 Healthy Rhubarb Crisp (Refined Sugar-Free!)
This is the wholesome, guilt-free version you’ve been looking for! We swap out refined sugars for natural sweeteners like maple syrup and coconut sugar to let the natural flavor of the rhubarb shine. This recipe is the perfect match for the pin you saw! [Link your pin here if your blogging platform allows in-text links, or ensure the featured image for the post matches the pin.]
| 🕒 Time & Yield | |
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
🛒 Ingredients
| Filling: | Topping: |
| 4 cups chopped rhubarb | 1 cup rolled oats (use certified GF if needed) |
| ⅓ cup maple syrup (or honey) | ½ cup almond flour (or whole wheat flour) |
| 1 tbsp cornstarch or arrowroot powder | ¼ cup coconut sugar (or more maple syrup) |
| 1 tsp vanilla extract | ½ tsp ground cinnamon |
| ½ tsp lemon juice | ¼ cup cold butter or coconut oil, cubed |
| Pinch of salt |
🥣 Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- Make the Filling: Toss rhubarb with maple syrup, cornstarch, vanilla, and lemon juice. Pour into the prepared baking dish.
- Make the Topping: In a separate bowl, combine oats, almond flour, coconut sugar, cinnamon, and salt.
- Cut in the cold butter or coconut oil using a pastry cutter or your hands until the mixture forms coarse crumbs.
- Sprinkle the topping evenly over the fruit mixture.
- Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbly.
- Let cool for 10 minutes to allow the filling to set before serving warm.
🍓 Strawberry Rhubarb Crisp
This is the ultimate comfort dessert—tart rhubarb, sweet strawberries, and a golden, buttery oat topping. Perfect for spring and summer gatherings.
| ⏱️ Time & Yield | |
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
🛒 Ingredients
| Filling: | Topping: |
| 3 cups chopped rhubarb | 43 cup rolled oats |
| 2 cups strawberries, halved | 21 cup all-purpose flour |
| 43 cup granulated sugar | 21 cup brown sugar |
| 2 tbsp cornstarch | 21 tsp ground cinnamon |
| 1 tsp vanilla extract | 31 cup cold butter, cubed |
| 21 tsp lemon zest (optional) | Pinch of salt |
🥣 Instructions
- Preheat oven to 350°F (175°C).
- Toss rhubarb and strawberries with sugar, cornstarch, vanilla, and lemon zest. Pour into a greased baking dish.
- In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly.
- Sprinkle topping over the fruit mixture.
- Bake for 35–40 minutes, until golden and bubbly.
- Let cool slightly and serve warm.
🫐 Blueberry Rhubarb Crisp
This crisp blends the deep, jammy flavor of blueberries with rhubarb’s tang. It’s an unexpected combo that works beautifully and feels indulgent yet fresh.
| ⏱️ Time & Yield | |
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 6–8 |
🛒 Ingredients
| Filling: | Topping: |
| 221 cups chopped rhubarb | 1 cup rolled oats (use certified GF if needed) |
| 221 cups blueberries | 21 cup almond flour (or oat flour) |
| 31 cup maple syrup | 41 cup coconut sugar (or date sugar) |
| 2 tbsp cornstarch (or arrowroot) | 21 tsp ground ginger (or cinnamon) |
| 21 tsp lemon juice | 21 cup cold butter or coconut oil, cubed |
| 21 cup chopped pecans (optional) |
🥣 Instructions
- Preheat oven to 350°F (175°C).
- Mix rhubarb, blueberries, sugar, flour, and lemon juice. Add to the dish.
- In a separate bowl, mix dry topping ingredients. Cut in butter until crumbly.
- Add the topping over the fruit.
- Bake 40–45 minutes until golden and bubbly.
🍒 Cherry Rhubarb Crisp
This one’s for the cherry lovers! With a splash of almond extract, this dessert feels rich and elegant without being overly complicated.
| ⏱️ Time & Yield | |
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
🛒 Ingredients
| Filling: | Topping: |
| 3 cups chopped rhubarb | 43 cup rolled oats |
| 3 cups pitted cherries (fresh or frozen) | 21 cup almond flour (or spelt flour) |
| 31 cup honey (or maple syrup) | 41 cup coconut sugar |
| 3 tbsp cornstarch (or tapioca starch) | 41 tsp ground nutmeg |
| 1 tsp almond extract | 21 tsp ground cinnamon |
| 31 cup cold butter or coconut oil, diced | |
| Pinch of salt |
🥣 Instructions
- Preheat oven to 350°F (175°C).
- Toss rhubarb and cherries with sugar, cornstarch, and almond extract.
- Pour into greased baking dish.
- Combine topping ingredients and blend in butter until crumbly.
- Bake 35–40 minutes, or until topping is crisp and golden.
🥄 Best Rhubarb Crisp with Oatmeal
Hearty, filling, and super nostalgic—this version lets rhubarb shine under a thick layer of oatmeal goodness.
| ⏱️ Time & Yield | |
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Export to Sheets
🛒 Ingredients
🥣 Instructions
- Preheat oven to 350°F (175°C).
- Combine rhubarb, sugar, flour, and vanilla. Pour into dish.
- Mix oats, flour, sugar, cinnamon, and salt. Cut in butter.
- Sprinkle topping over filling.
- Bake 35–40 minutes until golden.
🍏 Apple Rhubarb Crisp
A cozy twist featuring tart rhubarb and sweet apples—perfect for fall baking!
| ⏱️ Time & Yield | |
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6–8 |
🛒 Ingredients
| Filling: | Topping: |
| 2 cups chopped rhubarb | 43 cup rolled oats |
| 3 cups peeled and sliced apples (e.g., Gala) | 21 cup almond flour |
| 41 cup maple syrup (or date syrup) | 2 tbsp maple syrup (or honey) |
| 2 tbsp cornstarch | 21 tsp ground cinnamon |
| 1 tsp cinnamon | 41 tsp salt |
| 21 tsp nutmeg | 21 cup cold butter or coconut oil, cubed |
| 41 cup chopped walnuts (optional) |
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine all filling ingredients. Pour into a greased baking dish.
- In another bowl, mix topping ingredients and cut in butter until crumbly.
- Sprinkle topping over the fruit mixture.
- Bake 40–45 minutes until golden brown and bubbly.
- Cool for 10 minutes before serving with whipped cream or vanilla ice cream
👩🍳 Expert Tips for Perfect Rhubarb Crisp
- Use cold butter for the topping to keep it crumbly, not greasy.
- Frozen fruit? Thaw and drain before using to avoid soggy results.
- Chop rhubarb evenly so it cooks at the same rate.
- Don’t skip the starch—it helps thicken the juices.
- Add lemon zest or juice to brighten any variation.
- Serve with vanilla ice cream, whipped cream, or even a drizzle of heavy cream.
🧾 Nutritional Benefits of Rhubarb Crisp (Per Serving, Avg.)
That’s a great summary of the nutritional benefits for the traditional, sugar-heavy crisp.
To make the nutritional section align perfectly with your blog’s new Refined Sugar-Free focus, I recommend you adjust the notes to emphasize the healthy substitutions and the lower sugar content.
Here is the revised section, incorporating and refining your original points:
🧾 Nutritional Benefits of Rhubarb Crisp (Per Serving, Avg.)
Based on the Healthy (Refined Sugar-Free) variation:
| Metric | Value | Key Benefit |
| Calories | ~280–320 | Moderately sized portion for a satisfying dessert. |
| Fiber | 4g+ | Provided by the high content of rhubarb and rolled oats. |
| Protein | 3–4g | Increased by using almond or whole-wheat flour in the topping. |
| Sugar Type | Refined Sugar-Free | Sweetened with natural, less-processed alternatives like maple syrup, honey, or coconut sugar. |
| Vitamins | Rich in Vitamin K | Rhubarb is an excellent source of Vitamin K and beneficial antioxidants. |
| Dietary Notes | Can be made Gluten-Free | Easily achieved by using certified gluten-free oats and almond or oat flour. |
| Sodium | Low in Sodium | A naturally low-sodium dessert option. |
☕ Serving Ideas
- Top with vanilla ice cream or whipped cream
- Enjoy with yogurt for breakfast
- Serve warm, cold, or room temp
✨ Final Thoughts
These rhubarb crisp recipes prove that this classic dessert never gets old. Whether you’re enjoying the sweet tang of strawberry rhubarb crisp, the deep purple richness of blueberry rhubarb crisp, the elegance of cherry rhubarb crisp, or the hearty wholesomeness of the best rhubarb crisp with oatmeal—you’re in for a treat.
Simple ingredients, endless variations, and unbeatable flavor. That’s the magic of a good crisp.
❓ FAQs
Can I use frozen rhubarb or berries?
Yes! Thaw and drain well to avoid extra moisture.
Can I freeze rhubarb crisp?
Yes. Bake, cool completely, then wrap and freeze for up to 2 months. Reheat in the oven.
What’s the difference between crisp, crumble, and cobbler?
- Crisp: Oats + flour topping
- Crumble: Flour-based, no oats
- Cobbler: Biscuit or cake-like topping
Can I make this ahead of time?
Yes. Assemble the crisp, refrigerate (unbaked), and bake just before serving.
