Freeze up to 3 months. You can freeze this rhubarb crisp for up to 3 months in a sealed container.Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.The topping stays crisp with this method. It can stand for 1 day at room temperature (covered).Want to save rhubarb crisp leftovers? Here’s what to do: If you’d like, you can lower the sugar in the filling slightly (we’d try a scant 2/3 cup). Want to use that classic combination of sweet red berries and rhubarb? You can do that too! Simply substitute 1 pound of the rhubarb with 1 pound strawberries, or about 3 cups sliced. We recommend refined coconut oil, which has a subtler coconut flavor. You can also use room temperature coconut oil, though the topping comes out softer and not quite as crisp. Substitute vegan butter or coconut oil for vegan. Vegan butter is the best option.Substitute almond flour for gluten-free. Crisp recipes are easy to make gluten-free using almond flour! It works well in a crumble topping, especially because it becomes slightly crispy when baked.Want to make a vegan or gluten-free rhubarb crisp? Here are a few easy substitutions that make this recipe work for almost any diet: Variations: vegan and gluten-free rhubarb crisp Don’t want to use cornstarch? Use arrowroot powder, which works in the same way. The rhubarb releases a lot of liquid while baking. We’ve found cornstarch works best to create a gooey texture (versus flour). Cornstarch helps the filling have a thick texture.(It’s crunchier than the one I grew up with, which didn’t have oats!) This one has just the right ratio of butter and oats for that signature texture. The right ratio of butter to oats makes the crumble topping. A good rhubarb crisp recipe should have a topping that’s crumbly and crisp: not crunchy, soft, or soggy.
Don’t have it? You can use lemon zest or simply remove. Orange zest accentuates the sweetness. Acidity in desserts is like salt in savory food: it makes the flavors shine! Here the citrus zest strikes just the right balance with the sugar.Here are a few notes on what makes it so divine: This apple crisp recipe with oats is pristine: it’s just what you’d expect in a classic, but a little bit elevated. Serve with vanilla ice cream or silky crème anglaise and it’s stunning. It’s not required, but it adds just the right subtle sophistication. A couple secrets? A heavy dose of oats keeps the crumble textured and crunchy, and hint of orange zest makes the filling pop. This rhubarb crisp recipe is just sweet enough, with a hearty oat crumble and a gooey rhubarb filling. Here’s our favorite rhubarb crisp recipe that will wow everyone. Top it with melty vanilla ice cream, and there’s nothing better than scooping up heaping mouthfuls on a summer’s evening. Here’s spring and summer’s best treat, if you can find a bunch of those magical pinkish-green stalks: Rhubarb Crisp! This homey dessert is absolute summer nostalgia: each bite is a burst of gooey, sweet tart candy topped with a golden oat crumble. This rhubarb crisp recipe has a golden, crunchy crumble topping and a gooey, sweet tart filling.
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