How to cook rhubarb in the oven?

To cook rhubarb in the oven, chop it into 1-inch pieces, then toss with sugar and a thickener like cornstarch. Spread the mixture into a buttered baking dish and bake at 375°F (190°C) for about 35–40 minutes until the fruit is soft and the juices are bubbling. For extra depth of flavor, add lemon juice or vanilla extract. It’s an ideal method for desserts like rhubarb crisp or compote.

How to cook rhubarb without it going mushy?

To avoid mushy rhubarb, don't overbake it and make sure to cut stalks evenly . Use fresh, firm rhubarb , and if using frozen, always thaw and drain the liquid thoroughly. Tossing it with sugar and thickener before baking helps maintain structure. Let it bake until just fork-tender, not falling apart.

Should I thaw rhubarb before making pie?

Yes, you should always thaw frozen rhubarb before using it in pie or crisp. Frozen rhubarb releases a lot of moisture as it cooks. Thawing and draining it reduces excess liquid and prevents a soggy crust or watery filling. It also allows you to add an accurate amount of thickener.

Do you add water to rhubarb when cooking?

No, never add water when cooking rhubarb for desserts. Rhubarb releases a lot of liquid on its own during baking. Adding water will only make the filling runny. Instead, mix it with sugar and let it sit for a few minutes to draw out natural juices.

How much sugar to put in rhubarb?

It depends on your taste and what other fruits are included. A good rule of thumb is ¾ cup of sugar per 2 pounds of rhubarb . If combining with sweet fruits like strawberries or apples, you can reduce the sugar slightly. For a healthier take, consider using maple syrup or coconut sugar.

Why is my rhubarb crisp soggy?

Your rhubarb crisp may be soggy due to excess liquid, insufficient thickener, or not baking long enough. If using frozen rhubarb, make sure it’s fully thawed and drained. Add at least 2 tablespoons of cornstarch to the filling and allow the dessert to cool before serving—it thickens as it rests.

What's the healthiest way to eat rhubarb?

The healthiest way to eat rhubarb is to roast or bake it with a small amount of natural sweetener like honey or maple syrup . Pair it with Greek yogurt or oatmeal for a nutrient-packed breakfast. Avoid over-sweetened pies or crisps if you're watching your sugar intake.

Rhubarb Crisp – The Best Classic Dessert for Every Season

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs fresh rhubarb, cut into 1-inch pieces; ¾ cup granulated sugar; 2 tbsp cornstarch; 1 tbsp lemon juice; 1 cup old-fashioned oats; ½ cup all-purpose flour; ½ cup light brown sugar; ½ tsp cinnamon; ½ cup unsalted butter, melted

Description

A classic rhubarb crisp with a sweet-tart fruit filling and a golden oat topping. Easy to make, naturally adaptable for gluten-free or vegan diets, and perfect served warm with a scoop of ice cream.

Ingredients

Scale

Filling

2 lbs fresh rhubarb, cut into 1-inch pieces
¾ cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice

Topping

1 cup old-fashioned oats
½ cup all-purpose flour
½ cup light brown sugar
½ tsp ground cinnamon
½ cup unsalted butter, melted

Instructions

Preheat oven to 375°F (190°C). Lightly butter or spray a 9×9-inch baking dish.
In a large bowl, toss rhubarb with granulated sugar, cornstarch, and lemon juice until evenly coated. Transfer to baking dish and spread evenly.
In another bowl, mix oats, flour, brown sugar, and cinnamon. Drizzle melted butter over the mixture and stir with a fork or your hands until large crumbs form.
Sprinkle topping evenly over the rhubarb.
Bake for 35–40 minutes, or until the topping is golden and the filling is bubbly.
Let cool for 15–20 minutes before serving.

Notes

For frozen rhubarb: Thaw completely and drain well before using.
Optional add-ins: 1 cup sliced strawberries or apples for variation.
Gluten-free option: Use certified gluten-free oats and replace flour with almond or oat flour.
Vegan option: Replace butter with plant-based butter or refined coconut oil.
Serve with vanilla ice cream, whipped cream, or Greek yogurt.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (1/6 of recipe)
Calories: 280 kcal
Sugar: 25 g
Sodium: 55 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 22 mg

Keywords: rhubarb crisp, fruit crisp, rhubarb dessert, easy dessert recipe, summer dessert, gluten-free rhubarb crisp, vegan rhubarb crisp, oat topping, baked rhubarb