Delicious Rhubarb Crisp: Your New Favorite Cozy Dessert

A delightful Rhubarb Crisp that combines tart rhubarb with a sweet, buttery crunch. Perfect for any occasion and gluten-free!

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Prep Time 30

Cook Time 30

Cooling Time 15

Total Time 1 15

Servings: 6 jars

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 cups Fresh Rhubarb can substitute frozen if thawed and drained
1 cup Granulated Sugar balances tartness
2 tablespoons All-Purpose Flour substitute with gluten-free flour if needed

For the Topping

1/2 cup Unsalted Butter cold, adds richness
1/2 cup Brown Sugar for deep sweetness
1 cup Rolled Oats use certified gluten-free if desired
1 teaspoon Cinnamon for warmth

Optional Toppings

1 cup Whipped Cream
1 scoop Vanilla Ice Cream

Equipment

Oven
Mixing Bowl
food processor
Canning Jars
Cookie Sheet

Method

Preparation Steps

Preheat the oven to 375°F (190°C).
Wash and dry six half-pint canning jars and set aside.
In a bowl, toss rhubarb with sugar and flour until combined. Distribute in jars.
Layer remaining sugar and flour over rhubarb and stir gently.
In a food processor, combine butter, flour, brown sugar, oats, and cinnamon. Pulse until crumbly.
Distribute topping over the rhubarb mixture in jars, patting down slightly.
Place jars on a cookie sheet and bake for about 30 minutes, until rhubarb is tender and topping is golden.
Remove from oven, let cool for 15 minutes, and serve with whipped cream or ice cream.

Nutrition

Serving: 1jarCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 170mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Use fresh rhubarb for the best flavor, but frozen can be substituted. Adjust baking time for frozen rhubarb accordingly.

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