A quick and easy dessert to make. The rhubarb crisp has the filling similar to a rhubarb pie but without having to take the time without making a crust. This is a perfect dessert for your barbeques or picnics.
As long as rhubarb is in season I will bake something that has it in some shape or form. the first time I had rhubarb it was really bitter and sour and I didn’t like it very much. This became an adaption of the first recipe I mad that I actually enjoyed. It is also a very easy recipe to make and tastes great served hot or cold.
In this recipe
The best part about this recipe is how simple it is. The cardamom is a great warming spice that compliments the cinnamon and rhubarb to give this dish a extra dimension of flavor. The macadamia nuts provide an additional texture to the crisp with the rolled oats. They can also be substituted with pecans or walnuts.
Crisp vs Cobbler vs Pie
Both crisps and cobblers are a different take on a pie. All of them use a filling but a pie uses a curst on the bottom. Since crisps and cobblers do not have that bottom pastry layer they take less time to make. However the major difference between a cobbler and a crisp is the topping. Cobblers will have a biscuit or cake like topping on it where a crisp will use nuts and oats with a little butter and flour. The fruit will also be a little more crisp than a cobbler or pie.
Making a rhubarb crisp
This dish takes less time to assemble than it will take your oven to heat. If you toss the rhubarb with sugar before making the topping it will draw out some of the water. This will help with cooking the rhubarb quickly. There will be liquid in the bottom of the dish and that is a good thing. There isn’t any flour or cornstarch to absorb the liquid.
Just a couple of tips
You will want to keep the slices of the rhubarb no thicker than a half an inch. Since this will cook in about 30 minutes the rhubarb will still be a little crispy. If the slices are too thick then the vegetable will not cook all the way through. While there should be some crisp to the rhubarb we don’t want a crunch. This recipe can be stored for 3-4 days in an air tight container in the refrigerator and up to 3 weeks in the freezer.
Looking for more pies and crisps?
Rhubarb Crisp with Macadamia Nuts
- Mixing Bowl
- Food processor
- 8 x 8 baking dish
- 2½ pounds rhubarb cut into ½ slices
- ½ cup sugar
- ¼ cup brown sugar packed
- 1 tbsp lemon zest
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup brown sugar packed
- ¾ cup rolled oats
- 6 tbsp butter unsalted
- 5 tbsp all-purpose flour
- ½ tsp cardamom
- ½ tsp cinnamon
- ½ cup macadamia nuts chopped
- Preheat the oven to 375°F, 190°C, or gas mark 5.
- In a mixing bowl combine all of the filling ingredients until the rhubarb is evenly coated with the sugar and spices and set aside.
- In the food processor add all of the crisp topping ingredients and pulse until the butter is pea sized.
- In an 8x8 baking dish add the rhubarb mixture and top with the crisp topping. Bake for 30 minutes or until the topping is golden brown and the rhubarb is soft.