While most rhubarb desserts use strawberries as a flavor companion, this rhubarb crisp highlights the bright flavor of rhubarb with a hint of orange and the warm sweetness of cinnamon and cardamom. The rhubarb is coated in a honey mixture, its mellow sweetness complementing the natural acidity of the vegetable.


Credit: Micah A. Leal

Recipe Summary test

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Grease a 2 1/2-qt. baking dish and set aside.

  • Coat the rhubarb in 1/4 cup of the granulated sugar, honey, orange zest, and half of the orange juice (discard the other half of the orange juice).

  • In a medium-sized bowl, combine remaining granulated sugar, brown sugar, flour, cinnamon, cardamom, and salt. Add butter and using a pastry cutter or your hands, blend butter into flour mixture until it resembles coarse wet sand, with a few pebble sized pieces of butter are scattered throughout. Add oats and chopped walnuts. Stir to combine.

  • Place rhubarb mixture in prepared baking dish. Top rhubarb evenly with oat mixture, and bake until the top becomes golden brown, about 45 minutes.