Rhubarb Berry Crisp

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Rhubarb Berry Crisp-tart rhubarb paired with blackberries, raspberries, blueberries and topped with a sweet oat topping.Β Add a scoop of vanilla ice cream for an extra special dessert!Β 

Rhubarb Berry Crisp This easy crisp recipe makes a great spring dessert

Josh and I got home from Hawaii yesterday. We had an amazing vacation, but there is no place like home. We missed our sweet Caleb like mad. It was hard being away from him, but we knew he was in good hands. He had a blast with papa and I am sure he didn’t miss us as much as we missed him. Today we are going to snuggle and spoil our little pea! He is going to get sick of me smothering him with smooches all day! And don’t worry, we will be posting about our Hawaii trip soon!

Before I left for Hawaii, I made Rhubarb Berry Crisp. I knew I wouldn’t want to spend the day in the kitchen after our trip, so I planned ahead. I wanted to make sure I had a tasty recipe ready for you guys. So you can make Rhubarb Berry Crisp today while I spend the day playing with Caleb. And if you want to drop some crisp by our house, I won’t turn you away. I love this crisp recipe and I am ready for round 2!

Rhubarb Berry Crisp This easy crisp recipe makes a delightful dessert!

Our rhubarb plant was growing like a weed and begging me to make something. I was contemplating Strawberry Rhubarb Baked French Toast or Strawberry Rhubarb Cobbler, but I didn’t have any strawberries. So, I opted for a Rhubarb Berry Crisp. I used frozen berries that we had in the freezer and created a delicious dessert!

Rhubarb Berry Crisp Recipe  An easy dessert that is perfect for summertime!

I always have a bag of frozen berries on hand. We buy the big bag from Costco that has blackberries, raspberries, and blueberries. I chopped up my fresh rhubarb and added frozen berries to the mix! You don’t even have to thaw them! Easy peasy!

Rhubarb Berry Crisp Recipe This easy crisp dessert is perfect for spring

Crisp desserts are one of my all-time favorite desserts. You can’t beat fruit that is smothered in a sweet oat topping!

Rhubarb Triple Berry Crisp Recipe is sweet and tart and the perfect dessert for spring

Oh, wait, you can beat that if you add a scoop of vanilla ice cream! I love the tart rhubarb with the sweet berries, oat topping, and melting vanilla ice cream! Dessert heaven!

Treat yourself to Rhubarb Berry Crisp! It is a great dessert for summertime! Enjoy!

Rhubarb Triple Berry Crisp topped with vanilla ice cream

Rhubarb Berry Crisp

Rhubarb Berry Crisp with a sweet oat topping to complement the tart filling. Serve warm with a scoop of vanilla ice cream and you are in for a very special treat!
5 from 3 votes
Prep Time
15 minutes
Total Time
45 minutes

Ingredients

For the rhubarb berry filling:

  • 2 cups chopped rhubarb
  • 2 1/2 cups mixed frozen berries I used blackberries, blueberries, and raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon orange zest
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cornstarch

For the crisp topping:

  • 1 1/2 cups cup old-fashioned oats use gluten-free oats for gf
  • 1/2 cup white whole wheat flour or flour of your choice, use gluten-free flour for gf
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons butter melted
  • Ice cream or whipped cream for serving optional

Instructions

  1. Preheat the oven to 375 degrees F. Grease 7 (6 oz) ramekins with cooking spray and place on a large baking sheet. Set aside.
  2. First, make the filling. In a large bowl, combine rhubarb and berries. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add the sugar mixture to the rhubarb and berries. Add the orange juice, vanilla, and cornstarch. Stir gently to combine. Set aside.
  3. In a medium bowl, combine oats, flour, brown sugar, ground cinnamon, salt, and melted butter. Stir until mixture is moistened.
  4. Spoon rhubarb and berry mixture into prepared ramekins, about 3/4 full. Crumble oat topping over the rhubarb and berries evenly. Bake for 25-30 minutes or until topping is browned and rhubarb berry mixture is bubbling. Serve warm or at room temperature with ice cream or whipped cream, if desired.
  5. Note-you can make this crisp in a 9-inch baking dish or deep dish pie plate instead of ramekins. If you are making the recipe gluten-free make sure you use gluten-free oats and flour. If you have fresh berries, you can use them instead of frozen berries.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I’ve been looking for a Good rhubarb recipe…my husband has never tried it!! Well, I would say that I just found it….Thanx πŸ˜‰

  2. I just made this tonight but the rhubarb was still crunchy and very tart.. didn’t seem to cook all the way through. It was also pretty soupy. Any thoughts? Don’t think we didn’t still gobble it up though! πŸ™‚

    1. Hmmm. Ours cooked all the way and wasn’t soupy. Try cutting the rhubarb smaller or baking longer. You can also add a little more cornstarch if it was too soupy. Rhubarb is tart so it will have a slight tart flavor.

  3. 5 stars
    This was SO DELICIOUS. The orange flavor in there was so good!!! I reduced the sugar considerably for our taste. I could have eaten the entire dish all by myself (and I wish I didn’t have to share it! ha!). Thanks for the recipe!!

  4. 5 stars
    Very easy recipe. After filling the 7 ramekins, there was not even 3/4 full so I added 1/2 recipe more of the fruit filling. Delicious!!!! Just a pet peeve of mine, – to other reviewers please actually make the dish before reviewing. Thanks for a great recipe!!

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