Can I use frozen rhubarb?

Absolutely! Frozen rhubarb works like a charm in this recipe. No need to thaw it first - just measure it frozen and toss it right into the filling mixture. The baking time might increase by 5-10 minutes since the frozen rhubarb cools down the dish when it goes in the oven.

How should I store leftover rhubarb crisp?

Cover it tightly and keep it at room temperature for up to 2 days if you can resist eating it all! For longer storage, pop it in the fridge for up to 5 days. The topping softens a bit in the fridge, but a quick 10-minute reheat in a 350°F oven brings back that perfect crunch.

Can I adjust the sugar if my rhubarb is extra tart?

You bet! Start with 3/4 cup sugar, then taste your rhubarb mixture before baking. If it makes your mouth pucker, add another 1/4 cup. The beauty of this recipe is how customizable it is - I've made it with anywhere from 1/2 to 1 cup sugar depending on the rhubarb's mood that day!

Why is my crisp topping soggy?

Two likely culprits: your butter was too warm when you made the topping, or you didn't bake it long enough. Next time, use fridge-cold butter and wait for those thick, lazy bubbles around the edges - that's when you know the filling has thickened properly underneath.

Can I make this gluten-free?

Sure can! Just swap the all-purpose flour for almond flour or your favorite gluten-free flour blend, and make sure your oats are certified gluten-free. The texture comes out just as crispy and delicious - I've served it to gluten-free friends who raved about it.

Irresistible Classic Rhubarb Crisp Recipe in 30 Minutes

Irresistible Rhubarb Crisp with Perfect 4-Ingredient Magic

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A classic rhubarb crisp with a sweet and tangy filling topped with a crunchy oat crumble.

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 cups chopped rhubarb
3/4 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup cold butter, cubed

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Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix rhubarb, granulated sugar, cornstarch, and vanilla. Spread into a baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
Cut in butter until mixture resembles coarse crumbs.
Sprinkle topping over rhubarb mixture.
Bake for 35-40 minutes until golden and bubbly.
Cool slightly before serving.

Notes

Use fresh or frozen rhubarb.
Adjust sugar to taste if rhubarb is very tart.
Serve warm with vanilla ice cream.

Nutrition

Serving Size: 1/6 of recipe
Calories: 320
Sugar: 32g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg

Find it online: https://kitchenuser.net/easy-rhubarb-crisp-recipe/