This 5-ingredient oven spring crisp is my go-to when those pretty pinkish-green stalks (yep, rhubarb!) start showing up at the store and I’m short on time. Instead of fussing with stovetop cooking, you literally toss the raw chopped rhubarb right in the baking pan with a few pantry staples, slide it into the oven, and let it transform into a bubbly, sweet-tart crisp.
It’s the kind of simple dessert that feels special enough for company but easy enough for a Tuesday night after work, and in my house it disappears fast—my husband always asks if there’s more hiding in the fridge.
Fresh chopped rhubarb in a baking pan on a kitchen counter
Serve this warm rhubarb crisp straight from the oven with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of vanilla yogurt if you want to keep it a bit lighter. It’s lovely alongside a cup of coffee or hot tea after dinner, and the leftovers are surprisingly great for breakfast with Greek yogurt and a sprinkle of nuts.
If you’re hosting, pair it with a simple roast chicken or sheet-pan dinner so everything can bake at once and you’re not juggling a million dishes.
5-Ingredient Spring Rhubarb Oven Crisp
Servings: 6
Ingredients
6 cups raw rhubarb stalks, chopped into 1/2-inch pieces (pinkish-green, fibrous stalks only)
3/4 cup granulated sugar
1/2 cup all-purpose flour, divided
1/2 cup old-fashioned rolled oats
6 tablespoons unsalted butter, melted
Directions
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