Jul 15, 2019, Updated May 02, 2024
How to Store Rhubarb Crisp
Rhubarb crisp is fine left covered on the counter for 24 hours. Refrigerate up to 2 days. It’ll be fine for up to 5 days but the topping won’t be as, well, crisp. My preferred fruit crisp topping is similar to a streusel. Here’s why I love it:
Rich flavor: The butter and brown sugar caramelize under the oven’s heat to create a rich and butterscotchy topping that yields to the fork like bites of tender shortbread. No oats: (which can add a powdery texture). So easy! I work softened butter into a mixture of brown sugar and flour until it is evenly distributed.
Ingredients
For Rhubarb Filling
Fresh Rhubarb: Make sure to discard every part of the leaves (which are not edible). You can swap in frozen rhubarb, but let it thaw first so that it cooks down properly in the oven. Granulated sugar: If you’d like a tart rhubarb crisp, you can reduce the sugar by 1/4 cup. All-purpose flour: Thickens the juices released by the rhubarb during baking.
For Streusel Topping
All-purpose flour: You may use gluten-free flour if you like. Brown sugar: Gives the topping a sweet, butterscotch-like flavor. Salt: Enhances the flavors of the other ingredients. Butter
Here’s what to do:
Make it a Strawberry Rhubarb Crisp
Feel free to swap up to half of the rhubarb for strawberries in the filling, scaling the sugar down a bit to compensate for the berries’ extra sweetness. Taste it before you stir in the flour and decide how much sugar you want. Serve leftovers with cold milk for breakfast (perhaps a quirk of my childhood, but very delicious. Or just rewarm in the microwave and serve with a scoop of vanilla ice cream for dessert. Just skimming through? Here are some quick answers to the commonly-asked questions.
