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Berry Delicious Rhubarb Crisp

 Berry Delicious Rhubarb Crisp
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
9 ServingsPrep: 15 min. Bake 25 min.


  • 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 McCormick® Pure 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 cold water
  • Vanilla ice cream


  • 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

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Berry Delicious Rhubarb Crisp (continued)

Directions (continued)

  • cream. Yield: 9 servings.
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.