Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 457kcal 22%
Fat 23g 35%
Saturated Fat 8g 40%
Carbohydrates 55g 18%
Fiber 5g 20%
Sugar 35g 70%
Protein 6g 12%
Cholesterol 26mg 8%
Sodium 260mg 10%

Percent Daily Values are based on a 2,000 calorie diet.

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Rhubarb Crisp

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 12
Ingredients: 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

Prep 15m

Cook 1h 5m

Total 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.

Nutrition Facts

Rhubarb Crisp

Ingredients

For The Topping

For The Filling

To Serve (optional)

Steps

Nutrition Facts

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