Best 10 Rhubarb Crisp With Buttermilk Ice Cream Recipes

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Embark on a culinary journey with a tantalizing blend of sweet and tangy notes as we explore the art of crafting the perfect rhubarb crisp, crowned with a scoop of velvety buttermilk ice cream. This harmonious dessert symphony promises to ignite taste buds and transport you to a world of pure indulgence. Get ready to discover the secrets behind a crisp that boasts a golden-brown, buttery oat topping, encasing a vibrant filling of tender rhubarb, bursting with a delightful balance of tartness and sweetness. The buttermilk ice cream, a refreshing counterpart to the crisp, adds a creamy, tangy dimension, creating a symphony of flavors that will leave you craving more.

Here are our top 10 tried and tested recipes!

RHUBARB SWIRL BUTTERMILK ICE CREAM



Rhubarb Swirl Buttermilk Ice Cream image

Creamy sweet buttermilk ice cream with a fresh swirl of rhubarb compote.

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 8h45m

Number Of Ingredients 11

6 large egg yolks
2 cups heavy cream
2/3 cup granulated sugar
Pinch salt
1 cup chilled buttermilk
1 teaspoon vanilla extract
6 cups rhubarb ((approx. 8-10 stalks, ends trimmed and cut to 1/2-inch slices))
1/2 cup sugar
1/2 cup honey
1/4 cup water
1 teaspoon vanilla

Steps:

  • Place a medium-size metal bowl in the freezer to chill for at least 1 hour.
  • In a separate medium bowl, whisk the egg yolks. In a large saucepan combine the cream, sugar and salt, and bring to a simmer over medium heat, stirring until the sugar dissolves. Temper the eggs by gradually whisking half of the hot cream mixture into the yolks. Return the mixture back to the saucepan. Cook over low-medium heat, stirring constantly until the custard thickens and coats the back of a spoon when finger is drawn across, 2-3 minutes. Remove the saucepan from the heat.
  • Remove the metal bowl from the freezer and add the chilled buttermilk. Strain the custard into the buttermilk, and whisk together. Whisk in the vanilla. Chill until cold, stirring occasionally, about 2 hours.
  • Meanwhile, prepare the rhubarb compote. Combine rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Lower the heat and simmer for approximately 20 minutes until the rhubarb breaks down. Remove the pan from the heat and cool completely.
  • Churn the mixture in the bowl of an ice cream maker, according to the manufacturer's instructions. Transfer half the ice cream to a freezer-safe container, top with a layer of rhubarb compote, add the remainder of the ice cream, then top again with more compote. User a skewer, chopstick or knife to swirl the layers together. Cover and freeze until firm, at least 6 hours.

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  • For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

RHUBARB CRISP



Rhubarb Crisp image

This rhubarb crisp recipe is special for two reasons. First, it's a variation on our classic Apple Crisp recipe, a time-tested crisp that's both foolproof and beloved. Second, we omitted rhubarb's usual companions (we're looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 8

6 cups fresh or frozen (thawed and drained) rhubarb, chopped
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
  • Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
  • Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

Nutrition Facts : ServingSize 1 Serving

RHUBARB CRISP



Rhubarb Crisp image

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

MOM'S RHUBARB CRISP



Mom's Rhubarb Crisp image

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Provided by Nikki

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 9

Number Of Ingredients 10

3 cups diced fresh rhubarb
1 tablespoon all-purpose flour
½ cup white sugar
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup rolled oats
1 cup brown sugar (packed)
½ cup all-purpose flour
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
  • Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
  • Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g

LAYERED RHUBARB CRISP



Layered Rhubarb Crisp image

Rhubarb and layers of spiced, crumb topping make this delightful dessert perfect for spring. "Serve it warm with a scoop of vanilla ice cream," advises Rosie Spieth of Albion, Indiana.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 cups diced fresh or frozen rhubarb
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

Steps:

  • In a small bowl, combine the rhubarb and sugar. In another bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg; cut in butter until crumbly., In two 10-oz. baking dishes or ramekins coated with cooking spray, layer half of the rhubarb mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, at 375° for 20-25 minutes or until rhubarb is tender.

Nutrition Facts : Calories 489 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 136mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 4g fiber), Protein 4g protein.

CHEF JOHN'S RHUBARB CRISP



Chef John's Rhubarb Crisp image

If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour.

Provided by Chef John

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 50m

Yield 8

Number Of Ingredients 11

4 cups diced rhubarb
1 cup fresh strawberries, halved
½ cup white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup brown sugar
½ cup whole wheat flour
½ cup rolled oats
¼ teaspoon salt
1 pinch ground cinnamon
4 tablespoons cold butter, cut into cubes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
  • Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
  • Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
  • Bake in the preheated oven until golden and bubbling, about 35 minutes.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 39.4 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 120.8 mg, Sugar 27.6 g

RHUBARB CRISP WITH BUTTERMILK ICE CREAM



Rhubarb Crisp with Buttermilk Ice Cream image

Categories     Dairy     Fruit     Dessert     Bake     Summer     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Rhubarb
24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
2/3 cup sugar
2 tablespoons all purpose flour
1 tablespoon unsalted butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Streusel
2/3 cup (packed) golden brown sugar
1/3 cup chopped toasted walnuts
1/4 cup all purpose flour
2 tablespoons unsalted butter, melted
Buttermilk Ice Cream

Steps:

  • For rhubarb:
  • Preheat oven to 375°F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.
  • Meanwhile, prepare streusel:
  • Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
  • Serve crisps warm with a scoop of Buttermilk Ice Cream.

RHUBARB BUNDT CAKE



Rhubarb Bundt Cake image

A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.

Provided by Kim

Categories     Rhubarb Recipes

Time 2h10m

Yield 12

Number Of Ingredients 15

2 ½ cups finely chopped rhubarb
½ cup white sugar
1 pinch salt
1 teaspoon lemon juice
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ cup vegetable oil
1 ¾ cups white sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ½ cups buttermilk, at room temperature

Steps:

  • Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
  • Whisk flour, baking powder, salt, and baking soda together in a small bowl.
  • Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
  • Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
  • Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg

BUTTERMILK ICE CREAM



Buttermilk Ice Cream image

Categories     Ice Cream Machine     Dairy     Dessert     Freeze/Chill     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk

Steps:

  • Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer's instructions. (Can be prepared up to 5 days ahead. Freeze in covered container.)

Tips:

  • For the best flavor, use fresh, tart rhubarb. If you only have frozen rhubarb, thaw it and drain it well before using.
  • If you don't have buttermilk, you can substitute regular milk or yogurt.
  • To make the crisp topping extra crunchy, use rolled oats instead of all-purpose flour.
  • Be careful not to overcook the crisp. It should be bubbly and golden brown on top, but the rhubarb should still have some texture.
  • Serve the crisp warm with a scoop of buttermilk ice cream or whipped cream.

Conclusion:

Rhubarb crisp is a classic summer dessert that is easy to make and always a crowd-pleaser. With its tart and tangy rhubarb filling and sweet and crunchy oat topping, this dish is sure to satisfy everyone at your table. So next time you have a craving for something sweet and delicious, give this rhubarb crisp recipe a try.

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