Browned-Butter Rhubarb Crisp

Used zest of one whole orange, added it to the white sugar to release its oils while I made the crumb topping and prepped the rhubarb. Also, I toasted the almonds 10 min at 350 b4 adding to the topping. Yes to the suggestion of small amount of rolled oats subbed in for almonds. Delish!!!

Delicious! I didn't have enough rhubarb so added strawberries to make up the difference. Used chopped, candied orange slices since I didn't have orange zest on hand. It all came together quickly and was a big hit! I love this dessert.

I made this as is, adding oats to the topping and subbing pecans for almonds. It's pretty "meh" as crisp recipes go, personally. I'll stick to my Wilson Farms Country Cookbook for my rhubarb crisp recipe in the future. Nothing beats it!

Delicious!! I followed the directions and had the right amount of all the ingredients. I read what others had to say and agree with don’t reduce the sugar - it’s perfect. I increased the orange and added a handful of oats to the batter - it looks like batter so spread it like a cobbler. Served it with heavy cream poured around. I could taste the browned butter so don’t skip this step. Together with the vanilla and orange my taste buds are in heaven. This is a keeper. Used a 9x9 pan for 50 min.

Made this with pecans instead of almonds and also added some frozen strawberries and blueberries since I only had a pound of rhubarb. It was delicious!! My favorite crumble recipe.

Made this exactly as written. Listened to Sue and even though I usually reduce sugar I didn’t this time. It really seemed like the right amount and it was. I’m not exaggerating when I say I’ve made literally hundreds of crumbles and crisps. This may be the best one I’ve ever made. Thanks Yossy. Needed this tonight.

I made a vegan version of this using canola oil in lieu of the butter and - further confession - I substituted the sugar with date sugar. It came out perfectly and this is now in my arsenal (whenever I can get my hands on rhubarb). This is a tamper-proof, successful recipe.

Too sweet, even cutting sugar by ½. Topping is heavy and dense, and sank into the filling. I will not make this again.

I substituted Bob Red Mill Paleo Flour (mostly almond flour), vegan butter, and Besti Allulose. We didn't have almonds so I used pecans. I didn't have a large enough pan so used two pans. It came out fantastic! Next time I'll put extra pecans on the top to make it crunchier. This is the favorite dessert in our house now! Thank you, Yossy!

As a diabetic, I converted this to a low carb. dessert. I substituted almond flour for all purpose, I used Splenda instead of sugar, and Brown Sugar Splenda for the brown sugar. I made the crumble part before finding I had only half enough rhubarb. So, in the rhubarb part, I used half the amount of ingredients called for, and used a slightly smaller dish. Otherwise, I followed directions and baked for 55 minutes. Next time, if I have the same quantity of rhubarb, I would cook only 45 to 50 m.

Much richer flavor than my usual crisp topping. I used 1/2 almonds and 1/2 oats. creme fraiche was an excellent accompaniment.

This was a huge hit - a few subs to make it gluten free: For filling: - 1T cornstarch instead of flour For crumble: - only browned half the butter and worked the other half cold into the crumble mix - 1c gluten free AP flour - 1/4c oats 1/4c walnuts - 1T milk to hold it together if needed

Crumble didn't have enough dry ingredients for me -- maybe it's because I blended the melted butter and sugar first and then the nuts and then the flour? When I did that the texture was more of a batter so I added something like an extra tablespoon or so of sugar and maybe 1/3 cup more flour or so to get to the cookie dough/crumble type of texture. Didn't have enough rhubarb so did about 3:1 with strawberries to get to the 2 lbs. Perfect balance of sweet and tangy if you ask me!

I've loved rhubarb since my mom made pie the old-fashioned way. This crisp gave me the same sense of satisfaction. The orange zest added a depth to the filling, and the browned butter did the same for the topping. Perfect dessert for a low key dinner with friends after a busy week.

Exactly what I was looking for to bring back spring rhubarb memories. I, too, could only find 1 pound of rhubarb at our local Co-Op, so I added a pound of strawberries. My favorite fruit combination and the crisp part had this wonderful shortbread taste to it.