Riverford Wicked Leeks
Rhubarb crisp recipe image

Print Rhubarb crisp

This is the American version of the rhubarb crumble and it's just as delicious as the home-grown classic. Serve it with oodles of cream or custard, or a scoop of vanilla ice cream.


  • 200g soft brown sugar
  • 125g flour
  • 75g rolled oats
  • 100g butter, melted
  • 1 tsp ground cinnamon
  • 600g rhubarb, sliced into 1cm pieces
  • 200g caster sugar
  • Juice of 1 orange
  • 100ml water
  • 2 tsp cornflour
  • Few drops vanilla essence


  1. Preheat oven to 180°C/Gas 4. Combine the brown sugar, flour, oats, butter and cinnamon in a mixing bowl until crumbly.
  2. Press half of the mixture into the base of a 20cm square baking dish and top with the sliced rhubarb. In a pan combine the caster sugar, orange juice, water, cornflour and vanilla.
  3. Bring up to a simmer and pour over the rhubarb. Top with the remaining crumbly oat mix and bake in the oven for about 40 minutes.
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