Pioneer Woman Best Rhubarb Crisp

Pioneer Woman best rhubarb crisp is an easy spring dessert made with fresh rhubarb, strawberries and a buttery pecan oat topping, ready in 1 hour 30 minutes. Try this classic rhubarb strawberry dessert for Mother's Day or a summer picnic, since it's make-ahead friendly and great served warm.

Bake the crisp until the topping turns deep golden and the fruit bubbles at the edges. Pull it early and the oats stay pale and soft instead of crunchy.

Working cold butter into the flour and oats until you have pea-size bits gives the topping a crumbly, almost cookie-like crunch. Dotting extra butter cubes over the top before baking also helps it brown evenly, so every spoonful gets some crisp.

Pioneer Woman Best Rhubarb Crisp

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

620

kcal

Tart rhubarb and sweet strawberries bubble under a crumbly oat and pecan topping in this juicy baked dessert. Spooned warm over cold strawberry ice cream, it ends up soft and jammy underneath with a crunchy golden top.

Ingredients

• Salted butter, for the baking dish
  

• 3 c. sliced fresh rhubarb
  

• 3 c. thickly sliced strawberries
  

• 1 tsp. grated fresh ginger
  

• 1/2 tsp. ground cinnamon
  

• 3/4 c. packed light brown sugar
  

• 1/4 c. all-purpose flour
  

• 1/2 tsp. kosher salt
  

• 1 c. all-purpose flour
  

• 1 c. rolled oats
  

• 1/2 c. packed light brown sugar
  

• 1/2 c. granulated sugar
  

• Pinch of kosher salt
  

• 2 sticks cold salted butter
  

• 1/2 c. chopped pecans
  

• Strawberry ice cream, for serving
  

Directions

• Prep the oven and dish: Preheat the oven to 350°F and butter a 2-quart baking dish. That way the dish is ready the moment the filling is mixed.
• Toss the fruit: Combine 3 cups sliced rhubarb, 3 cups thickly sliced strawberries, 1 teaspoon grated fresh ginger and 1/2 teaspoon ground cinnamon in a large bowl. Then whisk 3/4 cup brown sugar, 1/4 cup flour and 1/2 teaspoon kosher salt in a small bowl and mix it into the fruit until everything is coated.
• Mix the topping: Stir 1 cup flour, 1 cup rolled oats, 1/2 cup brown sugar, 1/2 cup granulated sugar and a pinch of kosher salt together in a separate large bowl. Cut 1 1/2 sticks of the cold butter into cubes and work it in with a pastry cutter or 2 knives, then stir in 1/2 cup chopped pecans.
• Assemble the crisp: Pour the rhubarb filling into the buttered dish and sprinkle the topping over it. Cut the remaining 1/2 stick of butter into cubes and dot them over the top.
• Bake until golden: Bake for 50 to 60 minutes. It's ready when the fruit is bubbly and the topping is golden brown and crisp.
• Serve warm: Spoon the crisp into bowls while it's still warm. Then add a scoop of strawberry ice cream on the side.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Spring Chef dough blender (pastry cutter), Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make rhubarb crisp ahead of time?

You can assemble the filling and the topping up to a day ahead and keep them in separate containers in the fridge. Then bake it fresh so the topping stays crisp instead of soaking up the fruit juices.

How do I store leftover rhubarb crisp?

Cover the baking dish and keep it in the fridge for up to 3 days. The topping softens a little as it sits, so warm it in a 350°F oven for about 10 minutes to bring back some crunch.

What can I use instead of pecans?

Chopped walnuts or sliced almonds work in the same amount, since they toast up just as well in the topping. If you need it nut-free, just leave them out and add an extra 1/4 cup of rolled oats.

Do I need a pastry cutter for the topping?

Two knives work fine, and so do your fingertips if you move quickly. What matters is keeping the butter cold, because warm butter turns the topping into a paste instead of crumbs.

Why is my rhubarb crisp runny in the middle?

Pulling it out too soon is the usual cause, since the filling needs time to bubble and thicken. Wait until you see juices bubbling at the edges and the topping is deep golden, or the center will be runny.