This Old-Fashioned Rhubarb Crisp is a classic American crisp with a few twists inspired by our neighbors across the pond. It is lower in sugar and has a soft, gooey, and crunchy texture all at the same time. A quintessential spring dessert.
For the rhubarb layer:
For the streusel topping:
SUGAR. If you desire a sweeter rhubarb crumble, increase the sugar up to 1/2 cup (100g).
USING FROZEN RHUBARB? Defrost rhubarb at room temperature and let the juices drain in a colander. Do not push the rhubarb down to release juices. Add 1 tablespoon whole wheat flour to the rhubarb mixture.
DO AHEAD. The crumble mixture freezes wonderfully so is worth doubling. To freeze, place the crumble (step 4) in a freezer zip-lock bag. Spread the crumble evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the crumble in a freezer-safe, air-tight container with a lid, such as a glass food storage container .
Keywords: rhubarb crisp, rhubarb crumble, rhubarb recipes