Pick up some rhubarb at the Farmers Market and enjoy a warm summer night out on the porch with a bowl of Rhubarb Crisp and ice cream.
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5 from 1 vote

Rhubarb Crisp

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8
Author: Garnish and Glaze


For the Streusel:

  • 1 cup flour
  • 3/4 cup old-fashion oats
  • 1 teaspoon cinnamon
  • 1 cup brown sugar
  • 1/2 cup butter, melted

For the Filling:

  • 5 cups rhubarb, 1/2 inch thick pieces
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 3 drops red food coloring
  • 2 teaspoons orange zest


  • Preheat oven to 350 degrees F.

For the Streusel:

  • Mix the flour, sugar, oats, and cinnamon together. Add the melted butter and mix until crumbly.
  • Press half the mixture into the bottom of a 8x8 inch pan or pie plate. Set aside.

For the Filling:

  • In a medium sauce pan, mix sugar and cornstarch together. Add the water, vanilla, and food coloring. Heat over medium heat for about 5-6 minutes until very thick and transparent, stirring frequently. Stir in the chopped rhubarb and orange zest and then pour over the crust. Sprinkle the remaining streusel on top and bake for 30-35 minutes or until topping is golden and rhubarb is tender.