Rhubarb Crisp

Nothing says spring like rhubarb! Our quick-to-prepare, two-serve Rhubarb Crisp recipe is an easy way to get dessert on the table anytime. 

Serves: Two

Time: 50 minutes


  • 1 cup thinly sliced rhubarb
  • 1/2 cup chopped peeled apple
  • 3 tablespoons granulated sugar
  • 1 teaspoon instant tapioca
  • 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
  • 2 tablespoons all-purpose flour
  • 2 tablespoons old-fashioned rolled oats
  • 1 1/2 tablespoons packed dark brown sugar
  • 1 tablespoon finely chopped pecans
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons pure maple syrup
  • 1/8 teaspoon salt



Preheat oven to 180°C.Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 1 x 1 1/4 oven-safe ramekins

Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture. Bake until bubbling and lightly browned, about 30 minutes. Cool for five minutes before serving.

Written by Kat