This apple rhubarb crunch dessert is amazing! Using fresh or frozen fruit with an oatmeal crisp topping it’s great for brunch, breakfast or a light dessert.
Have you made a fresh rhubarb dessert? They’re easier than you think and great with other fresh fruits like apples or strawberries. We found some fresh rhubarb in the store and thought we’d make an apple rhubarb crunch dessert today! (originally published 11/19, affiliate links present
Apple rhubarb crisp
Maybe it was something that was more commonly used “back then”. It must be because I had a hard time finding it in the store myself! SO, this year we are growing fresh rhubarb in our garden!
Have you ever eaten rhubarb in any form before?
I don’t see why you couldn’t use frozen rhubarb as well if it was out of season, it would just have more liquid and wouldn’t be as firm once it defrosted so the texture would be different than here.
Fresh rhubarb is always best when it comes to taste and texture for sure.
Time needed: 45 minutes.
Rhubarb crisp recipe
Preheat oven to 350 degrees Farenheit.
- Prepare ingredients
Peel your apples, core them, and cut into 1″ cubes. Slice fresh rhubarb into 3/4″-1″ pieces as well. Put these in a bowl.
- Mix ingredients together
In a bowl combine together your chunks of fresh fruit, white sugar and cornstarch. Mix together so fruit is nicely coated.
- Prepare for baking
Pour your mixture into a greased square 8×8″ baking dish.
In another bowl mix your crunch ingredients together. I use 1/2 c brown sugar with melted butter, oats, and other ingredients.
It’s sweet for my taste. If you wanted it sweeter you could increase sugar to 3/4 c. Sprinkle this crumble on top.
Put pan into the oven for about 40 minutes, until fruit is as tender as you’d like it to be and top is golden brown. Allow to cool on a cooling rack for at least 15 minutes before serving to solidify.
Serve topped with ice cream with any remaining crumbs or oats you have left over…or add some more.
Once it’s lightly browned take it out and allow to cool a bit to solidify. Add a scoop of vanilla ice cream on top when serving if you dare!
We made enough to fill an 8×8 pan which was enough for the 5 of us to enjoy but you could easily double it if you wanted to really fill a 9×12 pan for more people.
Here’s what you’ll need to make our rhubarb crunch dessert
- Rhubarb – fresh is best
- Apples – peeled and diced, we used Fuji
- Brown sugar
- Old Fashioned Oats – not instant
Yes you could make a rhubarb crisp without oats for sure if you wanted to omit that ingredient. This is great served warm with ice cream on top!
Once you’ve enjoyed our fresh rhubarb recipe you should try these fresh fruit desserts too:
- Our pressure cooker jam can be made with anything, we used huckleberries!
- If you only have canned fruit pie filling, this dump peach cobbler is amazing.
- Fresh blueberry pie is one of my favorites, as well as oven baked apples in a cast iron pan.
If you need sugar free rhubarb crisp you could use a sugar alternative and Splenda brown sugar.
- This Instant Pot apple crisp takes just 1 minute to cook.
No. I didn’t. Some do use a peeler to remove some of the outside as you would with celery but it isn’t necessary.
Green rhubarb isn’t as sweet as it is unripe. It is safe though you would want to add more sugar into the mix or recipe.
Personally I think fresh is always best BUT I do live in an area that snows so it is rarely actually in season and available.
So…..YES, it can be substituted with rhubarb from the freezer. You can do this two ways. When it is fresh, buy extra, slice it as you’d want to use it, and freeze in freezer bags. OR buy frozen from the get go.
Find the printable recipe below with nutritional information such as calories and saturated fat too.
- Mix together your rhubarb, sugar, cornstarch and diced apples gently so all fruit is coated well.
- Preheat oven to 350 degrees and spray 8×8 pan with non stick spray.
- Pour fruit mixture into pan.
- Mix together melted butter, oats, brown sugar and cinnamon in a bowl until everything is combined well. Sprinkle this on top of your fruit mixture in your pan so it is spread evenly across.
- Put in oven for about 40-45 minutes or until top is lightly golden brown. Allow to sit to thicken up a bit. Serve with ice cream on top if desired.