Rhubarb Crisp

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The best rhubarb crisp with hints of fresh orange and almond extract for elevated flavor.


Units Scale


  • 6 cups diced fresh rhubarb
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh orange zest and juice (from about 1/2 large naval orange)
  • 2 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/4 teaspoon coarse salt


  • 1/2 cup (1 stick) cold butter, cut into 1-inch cubes
  • 2 cups quick oats
  • 1 cup all-purpose flour
  • 1 cup dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon coarse salt
  • 6-7 tablespoons ice water


  1. Preheat the oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. Set aside.
  2. In a large glass bowl, stir together the diced rhubarb, sugar, flour, orange zest and juice, water, cinnamon, vanilla and almond extracts and salt until thoroughly combined. The filling should be slightly wet and juicy; if it’s dry, add a little more orange juice or water.
  3. Transfer the filling to the prepared baking dish and spread into an even layer.
  4. In the same glass mixing bowl, stir together the butter, oats, flour, brown sugar, cinnamon and salt until combined. Add a tablespoon of ice water at a time and work the mixture with your hands, breaking up the butter into pea-sized granules. Once the mixture is slightly damp and the flour is no longer dry, the crumble is ready.
  5. Evenly transfer the crumble to the top of the rhubarb mixture.
  6. Bake in the preheated oven for 40-50 minutes or until the mixture is bubbly and the crumble topping is lightly browned.
  7. Let the crumble mostly cool, then serve warm as-is or with vanilla ice cream.


Substitution Tip: If you don't want orange flavor, use all water or a mix of water and fresh lemon juice.