Southern Wisconsin Times

If you have fresh rhubarb or are simply in the mood for something sweet, a quick and easy rhubarb crisp might be the answer. This dessert blends the tangy taste of rhubarb with a sweet, buttery crumble topping.

For those hosting family gatherings, seeking a treat, or utilizing their harvest, this recipe could become a favorite. The simplicity of this recipe from Blain’s Farm & Fleet makes it accessible to many.

The ingredients include four cups of diced rhubarb, one cup white sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon for the filling. For the topping: one cup flour, one cup brown sugar, 1/2 cup rolled oats, and 1/2 cup melted butter.

To prepare, preheat your oven to 375° F. Mix chopped rhubarb with sugar, flour, and cinnamon until coated. Set aside as you make the topping by mixing flour with brown sugar and oats before adding melted butter to create a crumbly mixture.

Pour the rhubarb mix into an oven-safe dish and cover it with the crumble topping. Bake for 35-40 minutes until golden brown and bubbling at the edges.

Allow it to cool slightly before serving warm. Optional additions include vanilla ice cream or whipped cream on top.

Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Reheat in an oven at 300° F when ready to serve again.

Options like using fresh firm red stalks or properly thawed frozen rhubarb are available. Adding berries such as strawberries can enhance flavor while gluten-free options are possible by substituting flours accordingly.

This versatile dessert offers various adaptations including adjusting sweetness levels or experimenting with different toppings like nuts or coconut shreds.

With its tart filling paired against buttery crumbs—this easy-to-make dish is both beginner-friendly and delicious—ideal whenever there's fresh rhubarb on hand or simply craving homemade sweets.