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Rhubarb Crisp

Prep Time

15m

Cook Time

1h 5m

Total Time

1h 20m

This rhubarb crisp features a sweet and tangy filling topped with a crunchy mix of whole wheat flour, oats, brown sugar, anise seeds, and pecans. It's the perfect dessert for showcasing fresh rhubarb.

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Recipe Options

Ingredients

Servings: 12

Scale:

Scale

0.25

0.5

5 ounces light brown sugar (about 2/3 cup, packed; 140g)

3 3/4 ounces whole wheat flour (about 3/4 cup, spooned; 105g)

4 ounces old-fashioned rolled oats (about 1 1/3 cups; 115g)

1 1/2 teaspoons ground cinnamon

1 teaspoon whole anise seed (optional)

1 teaspoon Chinese five-spice powder

1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

5 ounces unsalted butter (10 tablespoons; 140g), soft but cool, about 68°F (20°C)

5 ounces raw pecan pieces (about 1 cup; 140g)

2 3/4 pounds rhubarb, cut into 3/4-inch pieces (about 11 cups; 1.25kg), from around eighteen 24-inch stalks (3 pounds; 1.35kg)

10 1/2 ounces sugar (about 1 1/2 cups; 300g)

2 1/2 ounces tapioca flour (about 2/3 cup; 75g), such as Bob’s Red Mill

2 ounces elderflower liqueur or water (1/4 cup; 55g)

3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

1/4 teaspoon baking soda

1 recipe strawberry whipped cream or brown sugar whipped cream

Rhubarb Crisp

Ingredients

For The Topping

For The Filling

To Serve (optional)

Steps

Nutrition Facts

Rhubarb Crisp

Ingredients

For The Topping

For The Filling

To Serve (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts