Honey Rhubarb Crisp Recipe – Fit Foodie Finds

We’re at it again with another crisp recipe! And this deliciously easy Rhubarb Crisp takes things to a whole other level. Tart rhubarb is tossed in honey and topped with an oat mixture that features honey, orange juice, and almond extract for an absolutely perfect spring dessert. 

I love apple crisps, but there is something extra special about rhubarb desserts. Maybe it’s the astonishing fact that a vegetable can become a delicious healthy dessert, or maybe this rhubarb crisp recipe has the perfect balance of tart and sweet, crunchy and soft. Either way, this delicious dessert will remind you of your grandma’s rhubarb recipes — maybe that’s just us?

To make this easy recipe, just make your rhubarb filling and crumble topping. Then assemble and bake! It’s so simple; even your kid can help with this one. And trust me, they will be begging for more once they’ve tasted it!

What You Need for Rhubarb Crisp

• Chopped rhubarb: You can use fresh rhubarb or frozen rhubarb. If using frozen, just make sure the rhubarb thaws first!
• All-purpose flour: This helps thicken the filling and gives it a nice texture.
• Quick-cooking oats: These are used in the crumble topping to add some crunch. We like to use quick-cooking oats, as they are smaller and create a finer texture.
• Brown sugar: Brown sugar sweetens the filling and topping, adding a nice caramel undertone.
• Honey: Honey is used to sweeten the filling. The flavor goes so well with the rhubarb and adds a lovely floral note.
• Fresh orange juice: Orange juice gives this easy rhubarb crisp a pop of brightness and acidity. 
• Almond extract: Just a touch of almond extract adds depth and complexity to the crisp!

Can I use frozen rhubarb?

You can absolutely use frozen rhubarb if you don’t have fresh rhubarb in your garden. Most major grocers carry bags of frozen chopped rhubarb. Just make sure to thaw it first before baking.

Ingredient Swaps

This rhubarb crisp can easily be customized to your preference or what you have on hand. Some easy swaps include:

Flour: You can use whole wheat flour, almond flour, or even gluten-free flour in place of all-purpose flour. 

Honey: If you don’t have honey, you can use maple syrup or agave nectar as a substitute.

Almond extract: Leave the almond extract out altogether or swap it with vanilla extract for a more traditional flavor.

Add more texture: Mix in some chopped nuts or seeds into the crumble topping. Pecans, almonds, or pumpkin seeds would pair well with the flavors in this rhubarb crisp!

Serving Suggestions

This rhubarb crisp is delicious served on its own, but I am a huuuuuge fan of hot and cold desserts. When your crisp comes out of the oven hot, it’s seriously so good to serve it with something cold. Here are a few ideas:

How to Store and Freeze Rhubarb Crisp

Rhubarb crisp can be stored in an airtight container in the refrigerator for 3-5 days.

To freeze rhubarb crisp, let it cool completely before tightly wrapping it in plastic wrap and aluminum foil. It will keep well for up to 3 months.

To reheat, thaw overnight in the refrigerator and then bake at 350ºF for about 20-30 minutes or until heated through.

Honey Rhubarb Crisp

This rhubarb crisp is so tart, sweet, and crumbly that it doesn’t even need its strawberry companion! With the perfect balance of flavors and textures, this dessert is sure to become a family favorite this spring.

Prep:20 minutes minutes

Cook:1 hour hour

Total:1 hour hour 20 minutes minutes

Fat 10

Carbs 29

Protein 3

Ingredients

Filling

• 6 cups chopped rhubarb ~2 lbs.
• 3 tablespoons all-purpose flour or any kind
• 3 tablespoons quick-cooking oats
• 1 tablespoon packed brown sugar
• ¼ cup honey
• 1 tablespoon fresh orange juice
• ½ teaspoon almond extract

Instructions 

• Preheat the oven to 375ºF and wipe a 9×9-inch pan with butter. Set aside.

• If using frozen rhubarb, be sure to thaw it out. Then, add all of the ingredients for the filling to a large bowl and toss until the rhubarb is coated. Set aside.

• Prepare the crisp topping by adding the oats, flour, sugar, salt, orange zest, almond extract, and almonds to a large bowl.

• Add the butter and use a fork (or your hands) to cut it into the dry ingredients until a crumble forms. This will take 3-4 minutes.

• Transfer the rhubarb to the pan and top with half of the oatmeal topping. Gently work half of the oatmeal, topping down into the rhubarb with a spatula. Add the remaining oatmeal topping and cover.

• Bake for 30 minutes, uncover, and bake for an additional 20-30 minutes or until the top is golden brown and the edges begin to bubble.*

• Remove from the oven and let it rest for 10 minutes before serving. Serve with a scoop of vanilla ice cream or whipped cream.

Tips & Notes

• If the topping isn’t golden toward the end of the bake time, up the temperature to 400ºF and keep an eye on it while it browns.

Nutrition facts

Calories: 216kcal Carbohydrates: 29g Protein: 3g Fat: 10g Fiber: 2g Sugar: 17g