Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (31)
Rhubarb Crisp
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 11%
CARBS 43G50% OF CAL
5G FIBER20G ADDED2G INTRINSIC16G OTHER22G TOTAL SUGAR
FAT 19G49% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rhubarb crisp features tart rhubarb cooked down into a jammy filling, topped with a buttery oat crumble with walnuts and cinnamon. It's best served with vanilla ice cream or whipped cream for balance.
dessertamerican🥧 baking dish🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds rhubarb (trimmed, tough strings removed, and cut into ½-inch pieces)
- ¼ cup sugar (use ⅓ cup for a sweeter flavor)
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- Vanilla ice cream (for serving)
- ½ cup all-purpose flour (spooned and leveled*)
- ½ cup brown sugar
- ½ cup whole rolled oats
- ½ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter (cold and cubed**)
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 11%
CARBS 43G50% OF CAL
5G FIBER20G ADDED2G INTRINSIC16G OTHER22G TOTAL SUGAR
FAT 19G49% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 12mg
- Total sugar
- 22g
- Added sugar
- 20g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 568mg
- Calcium
- 162mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 12MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.