Cherry Rhubarb Crisp

A Farmer’s Market Find That Became a Summer Dessert

I love weekends in the summertime. My Saturdays usually start with an early morning run and then a trip to Salt Lake City’s Downtown farmer’s market. I like to arrive right at 8:00 to beat the crowds and heat. Last week, I purchased beautiful cherries from a local farmer. After eating handfuls and handfuls of fresh cherries, I made a cherry rhubarb crisp for dessert. I had some rhubarb from our garden, so the combination felt like a perfect way to use up summer’s best produce. The sweet-tart filling and crunchy oat topping made it an instant favorite.

Why This Cherry Rhubarb Crisp Works So Well

• The sweet cherries and tart rhubarb balance each other perfectly without being too sugary or too sour.
• The oat topping gets wonderfully crunchy in the oven, giving you a satisfying contrast to the soft fruit underneath.
• It’s an easy dessert that comes together in about 45 minutes with simple pantry ingredients.

Key Ingredients for This Rhubarb Crisp

• Cherries, Use sweet cherries like Bing or Rainier for a balanced flavor. If you only have tart cherries, increase the brown sugar by a tablespoon. Frozen cherries work well; just thaw and drain before using.
• Rhubarb, Look for firm, crisp stalks with bright color. Cut them into 1/2-inch pieces. No need to peel. Frozen rhubarb can be used straight from the bag, but expect a slightly longer bake time.
• Old-fashioned oats, Rolled oats give the best crunchy texture. Quick oats will work but produce a softer, more cake-like topping. Avoid steel-cut oats, which won’t soften enough during baking.

Kitchen Tools for Making Cherry Rhubarb Crisp

• 8×8-inch baking dish (or a similar 2-quart dish)
• Two medium mixing bowls
• Pastry blender or your hands for cutting butter into the oat mixture
• Wooden spoon or spatula for stirring
• Measuring cups and spoons

Tips for Making the Best Rhubarb Crisp

Use cold butter straight from the fridge when making the oat topping. Warm butter will get absorbed into the oats and flour, making the topping dense instead of crumbly. Work it in with your fingers or a pastry blender until the mixture looks like coarse sand with a few pea-sized butter pieces remaining.

Don’t skip the cornstarch. Rhubarb releases a lot of liquid as it bakes, and the cornstarch thickens those juices into a glossy syrup that coats the fruit. If you skip it, you’ll end up with a soupy filling. Also, bake the crisp until you see bubbles breaking through the topping, that’s your sign the fruit is tender and the thickener has activated.

Expert Tips for a Perfect Cherry Crisp

To check doneness without cutting into the crisp, look for the fruit juices bubbling up around the edges of the dish. If the topping is browning too quickly before the fruit is soft, tent the dish loosely with foil for the last 10 minutes of baking. A glass baking dish makes it easy to see the color of the bottom crust.

If your cherries are very tart, you can increase the brown sugar by a tablespoon or two, but taste the fruit first, the rhubarb already brings plenty of tang. For a deeper flavor, add a pinch of cinnamon or a splash of vanilla extract to the fruit mixture before baking.

Cherry Rhubarb Crisp Variations to Try

If you don’t have cherries, swap in an equal amount of strawberries, raspberries, or diced peaches. The sweetness of strawberries pairs especially well with rhubarb. For a gluten-free version, use certified gluten-free rolled oats and replace the all-purpose flour with a gluten-free flour blend or almond flour. You can also add a pinch of ground ginger or nutmeg to the topping for a warm spice note. If you prefer a less sweet crisp, reduce the brown sugar to 1/3 cup and add an extra tablespoon of honey.

How to Serve This Summer Dessert

Serve the crisp warm, straight from the oven, with a generous scoop of vanilla ice cream melting into the fruit. The cold creaminess against the warm, crunchy topping is hard to beat. You can also top it with a dollop of whipped cream or a drizzle of heavy cream if you prefer. For a lighter option, try Greek yogurt or a spoonful of crème fraîche. A glass of iced tea or lemonade makes a refreshing side.

How to Store Leftover Cherry Rhubarb Crisp

Cover the baking dish tightly with foil or plastic wrap and store it in the refrigerator for up to 4 days. The topping will soften over time, but the flavor will still be good. For best texture, reheat individual portions before serving.

Can You Freeze Rhubarb Crisp?

Yes, you can freeze this crisp either unbaked or baked. To freeze unbaked, assemble the crisp in a freezer-safe dish (skip the glass if it’s not oven-safe), wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen at 375°F, adding 10-15 minutes to the baking time. To freeze baked crisp, let it cool completely, then wrap and freeze. Thaw overnight in the fridge and reheat in the oven to restore some crunch.

Best Way to Reheat Cherry Crisp

For the crispiest topping, reheat the crisp in a 350°F oven for 10-15 minutes. Place individual portions on a baking sheet or reheat the whole dish uncovered. The microwave will work in a pinch, but the topping will turn soft and chewy. An air fryer set to 350°F for 5-7 minutes also does a nice job of reviving the crunch.

Cherry Rhubarb Crisp FAQs