culinary review

Spring Rhubarb and Apple Crisp

Last Modified: 04/28/10
First Published: 04/28/10
Views: 501
Views: 501

Rhubarb and Apple Crisp

This is a great dish to make if you're interested in something easy, refreshing and utterly delicious, and if you also want to cook with what's in season. Rhubarb is a very interesting fruit which really should be used more, and it's perfect for crisps and tarts. Here we have used apple to go with the rhubarb – mostly because we didn't have enough rhubarb on hand to make a whole dish, however the apple does provide a nice addition that compliments the rhubarb well.

1 pie dish or tart pan

For the filling:

  • 3-4 stalks of rhubarb, (peeled if the stalks are tough) cut in fine pieces
  • 2 apples, cored and cut in pieces
  • ½ cup sugar
  • 2 tablespoons corn starch
  • the juice of ½ lemon
For the crisp:
  • 1 ½ cup flour
  • 125 g butter, cut in small cubes + some extra to shave over
  • ½ cup of sugar


In a bowl, combine rhubarb, apples, sugar, corn starch and lemon. Place in a pie dish, tart pan or other oven safe pan. In a separate bowl,combine flower, butter and sugar and combine with your hands until you have a clumpy mass. Don't over do it. Place the flour, sugar, butter mixture on top of the rhubarb apple mix. With a thin knife or a cheese slicer, slice some butter and place on top. Cook in a 400 degree oven for about 20-30 minutes or until it's golden brown.

Serve when warm with vanilla ice cream or some vanilla sauce.