Best 5 Rhubarb Granola Crisp Recipes

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**Indulge in a Delightful Journey of Sweet and Tangy Flavors: Rhubarb Granola Crisp**

Immerse yourself in a culinary adventure with our tantalizing Rhubarb Granola Crisp, a harmonious blend of sweet and tangy flavors that will tantalize your taste buds. This classic dessert combines the vibrant tartness of rhubarb with the comforting warmth of oats, butter, and spices, creating a symphony of textures and flavors that will leave you craving more. In this comprehensive guide, we present not just one, but four irresistible variations of this timeless treat: a classic Rhubarb Granola Crisp, a delectable Strawberry Rhubarb Granola Crisp, a unique Rhubarb Crisp with Almond Streusel Topping, and a gluten-free Rhubarb Crisp for those with dietary restrictions. Each recipe offers a unique twist on this beloved dish, ensuring that there's something for everyone to savor and enjoy. Get ready to embark on a culinary expedition that will leave you with a lasting impression of sweet and tangy delight.

Let's cook with our recipes!

RHUBARB CRISP



Rhubarb Crisp image

This rhubarb crisp recipe is special for two reasons. First, it's a variation on our classic Apple Crisp recipe, a time-tested crisp that's both foolproof and beloved. Second, we omitted rhubarb's usual companions (we're looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 8

6 cups fresh or frozen (thawed and drained) rhubarb, chopped
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
  • Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
  • Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

Nutrition Facts : ServingSize 1 Serving

EASY RHUBARB CRISP



Easy Rhubarb Crisp image

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
  • Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
  • Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

RHUBARB CRISP



Rhubarb Crisp image

Provided by Nancy Fuller

Categories     dessert

Time 1h5m

Yield 6 to 9 servings

Number Of Ingredients 14

Unsalted butter, for buttering the baking dish
4 cups 1/2-pieces rhubarb
3/4 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 lemon, juiced
Pinch kosher salt
1 cup all-purpose flour
1 cup brown sugar (light or dark)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup rolled oats
Pinch kosher salt
Ice cream for serving, optional

Steps:

  • For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
  • Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
  • For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.

GRANDMA ETHEL'S RHUBARB CRISP



Grandma Ethel's Rhubarb Crisp image

Rhubarb is defined as 'the nectar of the gods,' well at least for our family. Long winters are tamed by beautiful springs, and there's no better or more welcome gift from Mother Nature than rhubarb. This is a family favorite and I hope you enjoy it as much as we do.

Provided by Darwin

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

4 cups sliced rhubarb
1 ⅓ cups white sugar
⅔ cup all-purpose flour
1 cup all-purpose flour
½ cup butter, softened
½ cup firmly packed brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  • Stir rhubarb, white sugar, and 2/3 flour together in a bowl; pour into prepared baking dish.
  • Mix 1 cup flour, butter, and brown sugar together in a bowl until mixture is crumbly; sprinkle over rhubarb mixture.
  • Bake in the preheated oven until golden brown and bubbling, about 1 hour.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 69.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 88.5 mg, Sugar 47.4 g

RHUBARB CRISP



Rhubarb Crisp image

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans

Steps:

  • Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
  • Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
  • Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams

Tips:

  • Choose the right rhubarb: Select firm, unblemished stalks with a deep red color. Avoid stalks that are wilted or have brown spots.
  • Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and cut them into 1-inch pieces. If the rhubarb is particularly tart, you can sprinkle it with a little sugar and let it sit for 10 minutes before using.
  • Use a variety of oats: For a heartier crisp, use a combination of old-fashioned oats and quick-cooking oats. The old-fashioned oats will provide a chewy texture, while the quick-cooking oats will help to bind the crisp together.
  • Don't overmix the topping: When you're mixing the topping, be careful not to overmix it. Overmixing will make the topping tough. Just mix until the ingredients are combined.
  • Bake the crisp until it's golden brown: Bake the crisp in a preheated oven at 350 degrees Fahrenheit for about 45 minutes, or until the topping is golden brown and the rhubarb is bubbling.

Conclusion:

Rhubarb granola crisp is a delicious and easy-to-make dessert that's perfect for any occasion. It's a great way to use up fresh rhubarb, and it's also a healthy and satisfying snack. With its sweet and tart flavor, and its crunchy topping, rhubarb granola crisp is sure to be a hit with everyone who tries it.

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