Easy Rhubarb Crisp with Raspberries (Crumble Pie)

White bowl with rhubarb crisp and two scoops of vanilla ice cream. The complete dish in the background.

 

JUMP TO RECIPE

 

This Easy Rhubarb Crisp with Raspberries is quick and easy to put together. It’s perfect for those warm Summer mornings, Saturday brunches or just as dessert any day of the week. It’s sweet, it’s juicy and it’s got texture. Soft, warm rhubarb with crunchy oat topping makes this the ultimate comforting sweet breakfast or dessert.

 

I recently got a new rhubarb plant. My old one had died a few years ago, and I’ve been longing for anything rhubarb every Spring since. Now I’ve gotten a new one and I have a TON of rhubarb recipes to share with you. And the first of the bunch is this easy rhubarb crisp recipe.

 

Flatlay of baked rhubarb crisp. Blue background.

 

What’s the Difference Between Crisp, Cobbler, Crumble and Pie?

 

In some ways, it’s all the same. It’s berries or fruit baked with some kind of carby topping. And they are all super yum, so it doesn’t really matter which one you choose either.

 

  • Crisp: Baked berries or fruit layered with a crispy topping that usually consists of oats, butter, flour and sugar. The oats give this an extra crunch.
  • Crumble: A crumble is really similar to a crisp, apart from that it usually doesn’t include oats (then it’s a crisp again). The topping is more of like a streusel, with sugar, butter and flour.
  • Cobbler: A deep-dish baked fruit dessert with thick biscuits or pie dough as the topping.
  • Pie: A pie can be several things, but it’s often pie dough at the bottom, fruits inside and then pie dough covering the fruits. It can also look more like a crumble or crisp without the pie dough topping.

 

Read about more baked fruit desserts here.

 

White bowl with raspberry rhubarb crumble or crisp.

 

How to Store Rhubarb Crisp

 

Because of the crispy characteristics of the topping, this is best served the same day. However, you can store the rhubarb crisp uncovered in a semi-cool and dry place. Don’t place it in the fridge, as it’s too humid and will make the crisp soggy. When you’re ready to re-heat, just pop it in an oven at 300F (150C) for 10 minutes. It will keep well for 3 days.

 

Large baking dish with raspberry rhubarb crisp. Vase with purple flowers and a white bowl.

 

Can I Freeze a Crisp?

 

Yes. And you can freeze it both before and after baking.

 

  • Freeze before baking: Prepare the crisp up until the baking stage. Cover with a freezer friendly lid or cover the dish tightly with cling foil or aluminum foil. If you bake it when it’s frozen solid you may need to cover it loosely with aluminum foil when it’s baking to prevent it from browning too quickly. Also, add 5-10 minutes to the baking time.

 

  • Freeze after baking: Cool completely after baking. Freeze in a freezer and oven friendly container. You may thaw it for 6 hours before baking at 350F (175C) for about 10 minutes. Or you can bake it when frozen at 350F (175C) for about 40 minutes. If it browns too quickly, reduce temperature to 300F (150C) and cover loosely with aluminum foil.

 

Flatlay of white bowl with raspberry rhubarb crisp and vanilla ice cream. Blue background.

 

Can I Make it a Strawberry Rhubarb Crisp?

 

You may be more familiar with strawberry rhubarb crisp or crumble, but I think raspberries work really well with rhubarb as well. I always have a bag of frozen raspberries in the freezer, and it’s an easy way of getting that extra color punch and additional flavor.

 

I think strawberries are delicious too, especially if you have fresh ones. You may substitute the raspberries with strawberries if you want. Chopping them into about equal size to your rhubarb slices. You really can’t go wrong with any ratio of berries and rhubarb or any other fruit. It’s the perfect vessel to just put whatever fruit you want and it’ll still taste amazing!

 

Closeup of the rhubarb crisp and a wooden spoon.

 

Easy Rhubarb Crisp with Raspberries Recipe

 

With all the questions out of the way, we can now begin making this easy rhubarb crisp. Chop the cold butter into small cubes and freeze for 5 minutes (1). This makes it easier to incorporate into the crumb topping without it melting too quickly.

 

Pre-heat oven to 375F (190C).

 

Slice the rhubarb into 1/2 inch slices (2) and mix with fresh or frozen raspberries. Frozen rhubarb may also be used. Raspberries are optional, but adds beautiful color to the dish (9). Mix the fruit with cornstarch and lemon juice (10). Add the fruit to a 9×12 inch (20×30 cm) dish or similar size. Smaller or bigger is fine, it will just be a thicker or thinner layer.

 

Step by step photos for butter, rhubarb and dried mixture for rhubarb crisp.

 

Mix all the dry ingredients together: flour, oats, brown sugar, white sugar, salt and cinnamon (3-4). Now you may cut the cold butter into the oat mixture (5). I like to use two forks, but a pastry cutter would be even easier if you have one (6-7). Sometimes I also cheat a tiny bit and press a few of the butter pieces with my fingers, but don’t tell anyone. Cut it until it’s well incorporated with the dry mixture, and the butter cubes reduced to pea size or smaller (8).

 

Step by step photos for cutting butter into flour for rhubarb crisp.

 

Pour the dried oat mixture on top of the fruit mixture (11). Sprinkle with 2 tsp of coarse sugar if you want that extra crispy punch (12). Bake for about 30 minutes, or until rhubarb is soft and the crisp topping golden. Cool 20 minutes before serving to firm things up. Best served warm with ice cream.

 

Step by step photos for rhubarb crisp.

 

Enjoy! And remember to keep an eye open for all those other rhubarb recipes coming up.

 

White bowl with raspberry rhubarb crisp and vanilla ice cream. Vintage silver spoon. Backlighting.

 

If you want this crisp to be less juicy/saucy

 

You can slice up the rhubarb and cover it with 1/4 cup sugar for 10-15 minutes. This will release its natural juices, which you may discard or use in another dish. I like the saucy goodness so I’m keeping all the juices! The crisp will still be crispy, so you don’t need to worry about that.

 

Other Ways to Enjoy the Summer Fruits

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

This delicious and Easy Rhubarb Crisp with Raspberries is quick and easy to put together. Easily customizable to be a strawberry rhubarb crisp too. Click for the recipe!
This delicious and Easy Rhubarb Crisp with Raspberries is quick and easy to put together. Easily customizable to be a strawberry rhubarb crisp too. Click for the recipe!

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

White bowl with rhubarb crisp and two scoops of vanilla ice cream.
Print Recipe
5 from 1 vote

Raspberry Rhubarb Crisp

Warm, soft and juicy rhubarb paired with crispy and buttery crisp topping is hard to beat. It's quick and easy to put together and tastes divine!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: crumble, pie, rhubarb crisp
Servings: 6 people
Calories: 331kcal
Author: Stine Mari | Ginger with Spice

Ingredients

  • 4 cups rhubarb sliced 1/2" thick. fresh or frozen. 400g
  • 1/2 cup raspberries fresh or frozen, optional. 60g
  • 1/2 cup cold butter cut into small cubes. 115g
  • 1 tbsp cornstarch
  • 2 tsp lemon juice
  • 1 cup rolled oats
  • 1/2 cup flour 65g
  • 1/2 cup brown sugar 100g
  • 1/4 cup white sugar 60g
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp coarse sugar optional

Instructions

  • Freeze butter: Chop the cold butter into small cubes and freeze for 5 minutes.
  • Preparations: Pre-heat oven to 375F (190C) and find a 9x12 inch (20x30 cm) baking dish or similar size. 
  • Prepare the fruit: Slice the rhubarb into 1/2 inch slices* and mix raspberries, cornstarch and lemon juice. Add the fruit to the baking dish.
  • Mix the dry: Mix all the dry ingredients together: flour, oats, brown sugar, white sugar, salt and cinnamon.
  • Cut the butter into the oats: Cut the cold butter into the oat mixture using two forks or a pastry cutter. Cut and press until it’s well incorporated with the dry mixture, and the butter cubes reduced to pea size or smaller
  • Top the fruits: Pour the dried oat mixture on top of the fruit mixture
  • Bake: Sprinkle with 2 tsp of coarse sugar if you want that extra crispy punch (optional). Bake for about 30 minutes, or until rhubarb is soft and the crisp topping golden. Cool 20 minutes before serving to firm things up. Best served warm with ice cream.

Notes

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!
 
* If you want it less saucy/juicy: You can slice up the rhubarb and cover it with 1/4 cup sugar for 10-15 minutes (do not mix with raspberries, cornstarch and lemon juice until after you discard the extra juice). This will release it’s natural juices, which you may discard or use in another dish. I like the saucy goodness so I’m keeping all the juices! The crisp will still be crispy, so you don’t need to worry about that.
 
Nutrition Facts
Serving Size 1/6
Servings Per Container 6

Amount Per Serving
Calories 331 Calories from Fat 149.4
% Daily Value*
Total Fat 16.6g 26%
Saturated Fat 9.9g 50%
Trans Fat g
Cholesterol 41mg 14%
Sodium 214mg 9%
Total Carbohydrate 43.7g 15%
Dietary Fiber 3.9g 16%
Sugars 21.6g
Protein 3.9g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
 


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