• 8servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 3 pounds rhubarb, sliced in 1/2-inch pieces (6 cups)

  2. 3/4 cup sugar

  3. 1/4 cup all-purpose flour

  4. 1/2 lemon, juiced

  5. 2 tablespoons unsalted butter, melted

  6. 1 tablespoon lemon zest

  7. Pinch salt

  8. 1 recipe Crisp Topping

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425F.

  2. In a large bowl, layer the rhubarb, sugar, flour, lemon juice, butter, zest, and salt. Stir everything together just before scraping into a 1-quart dish, 8-inch casserole, or 9-inch glass or ceramic casserole or pie plate (avoid reactive metal pans). Sprinkle the Crisp Topping over it, covering all the fruit.

  3. Bake the crisp on a lipped baking sheet for 10 to 15 minutes, until the crisp begins to brown. Turn the oven down to 350F and bake for about 25 minutes more, until the juice is bubbling rapidly and the crisp is nicely browned.

  4. Serve warm. Rhubarb Crisp keeps well at room temperature, covered, for a few days. If the topping loses its crispness, refresh it in a 350F oven for 5 to 10 minutes.


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