I was determined to find my rhubarb crisp recipe this year, and I think I did. I’ve tried a few recipes (including Mark Bittman’s — which is fine, I guess, but if your crisp needs pecans for texture, I don’t think you’re doing it right), and I settled on Chef John’s quick and simple recipe as my starting point.
I upped the fruit, upped the topping even more, experimented with a new fruit combination, and ended up with something good enough to call my go-to recipe. (No machines needed.) —Tim Murtaugh
- Prep time 20 minutes
- Cook time 40 minutes
- Serves 6-8
- For the fruit:
diced rhubarb (maybe 5-6 stalks)
diced mango (about 1 whole mango)
lemon zest (the zest from one lemon is fine)
lemon juice from half a juicy lemon (or do the whole lemon if it seems dry)
- For the topping:
unsweetened coconut flakes (optional)
cold butter, diced
- To prep: Preheat your oven to 375°, and grease a 2-quart baking dish.
- Combine the fruit, sugar, lemon, and salt in a bowl; mix well and set aside.
- In a separate bowl, combine the dry ingredients for the topping and mix well.
- Use your hands to mix in the butter, pinching each cube to disperse it into the mixture. Stop when you have a sandy mixture with a small lumps of butter distributed through it.
- Pour in the fruit, along with any accumulated juices, and cover with an even layer of the topping. Use your finger tips to make shallow divots in the topping, to give it more surface area.
- Bake for 35–45 minutes. The top should be nicely browned, but not too dark, and the bubbling juices should be getting thick.
- Best eaten warm, with homemade vanilla ice cream.