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.
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.
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.
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.
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!
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.
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).
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.
Enjoy! And remember to keep an eye open for all those other rhubarb recipes coming up.
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
- The Best Summer Berry Pavlova Recipe
- Blackberry Lemon Curd Pavlova Nests
- Watermelon Salad with Feta and Mint
- Lilac Lemon Cupcakes
- Red Currant Lemon Curd Brulee Tarts
- Chocolate Lava Cake with Raspberry Red Currant Sauce
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Raspberry Rhubarb Crisp
- 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
- 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.