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Berry Delicious Rhubarb Crisp Recipe

Berry Delicious Rhubarb Crisp Recipe photo by Taste of Home

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What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add to the crumb mixture for extra flavor. —Sharon Hadinger, Dublin, Ohio

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Berry Delicious Rhubarb Crisp Recipe

Prep: 15 min. Bake 25 min.

Yield: 9 Servings

15 25 40

Ingredients

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned oats
1/2 cup butter, melted
1-1/2 teaspoons vanilla extract, divided
1 teaspoon ground cinnamon
1-1/2 cups diced fresh or frozen rhubarb
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh blackberries
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
Vanilla ice cream

Directions

In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream. Yield: 9 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (calculated without ice cream) equals 329 calories, 11 g fat (7 g saturated fat), 27 mg cholesterol, 83 mg sodium, 56 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Berry Delicious Rhubarb Crisp in Simple & Delicious May/June 2009, p35

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Berry Delicious Rhubarb Crisp

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(1-9) of 9 reviews

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Reviewed on Feb. 17, 2012 by momof29

devine, simply devine;)

Reviewed on Jun. 20, 2011 by hallmarkchick88

Excellent recipe! I used all fresh fruit and substituted blueberries for the blackberries, as they are cheaper and more widely available. I received many compliments and requests for the recipe!

Reviewed on Jun. 19, 2011 by Brigid Nelson

My family loved this. This is the best "crisp" recipe I have ever made and will be the only one from now on.

Reviewed on Apr. 27, 2010 by shirley bassett

Very Good! I used frozen strawberries and frozen bluberries. I didn't have blackberries. I also had fresh rhubarb from the garden.

Reviewed on Apr. 22, 2010 by tkarinas

Berry delicious rhubarb crisp is one my family simply loves and one we make when we have what we consider the right ingredients. It's delicious and so easy to make, my kids make it any chance they can. It's a keeper and going in my recipe box.

Reviewed on Jan. 30, 2010 by daisey5

I loved it!!

Reviewed on May. 12, 2009 by jenlgrubb

Reviewed on May. 06, 2009 by lambchop3

I tried this recipe and it turned out ok. Of course, I didn't have any blackberries and they are very expensive here, so I used some frozen mixed berries. They worked fine, but there were too many flavors, I thought. I also tried the orange zest in the crust, but didn't like it much. So--the recipe is ok if you follow it, I guess. --Ruth, Grand Junction CO

Reviewed on May. 03, 2009 by p.ballard

We all really enjoyed this recipe even heated up the next day served with vanilla ice cream. The only problem I noticed was the rhubarb was not as soft as I would have liked it - I think that can be fixed by slicing the rhubarb thinner. Great recipe for my recipe box!!