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Berry Delicious Rhubarb Crisp Recipe

Berry Delicious Rhubarb Crisp Recipe

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
TOTAL TIME: Prep: 15 min. Bake 25 min. YIELD:9 servings

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 cold water
  • Vanilla ice cream

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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 each: 329 calories, 11g fat (7g saturated fat), 27mg cholesterol, 83mg sodium, 56g carbohydrate (38g sugars, 3g fiber), 3g protein.

Reviews for Berry Delicious Rhubarb Crisp

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MY REVIEW
dawnrosanne User ID: 1014810 248754
Reviewed May. 28, 2016

"Wonderful"

MY REVIEW
cbenne12 User ID: 7424916 230918
Reviewed Aug. 8, 2015

"Amazing! The perfect dessert for anyone with a sweet tooth!"

MY REVIEW
bplowman User ID: 6015366 217061
Reviewed Jan. 6, 2015

"All in all good, but would decrease brown sugar next time. A little too sweet for my taste."

MY REVIEW
Grace1018 User ID: 7559734 163690
Reviewed Jun. 29, 2014

"This was great. I am not accustomed to the rhubarb, so I am not sure I would add it in the future. But all in all it was great."

MY REVIEW
Kriparr User ID: 7130132 113630
Reviewed May. 24, 2014

"This is the BEST crisp ever!"

MY REVIEW
momof29 User ID: 6105359 165800
Reviewed Feb. 17, 2012

"devine, simply devine;)"

MY REVIEW
hallmarkchick88 User ID: 3776511 98486
Reviewed Jun. 20, 2011

"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!"

MY REVIEW
Brigid Nelson User ID: 3113167 113629
Reviewed Jun. 19, 2011

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

MY REVIEW
shirley bassett User ID: 2920391 168368
Reviewed Apr. 27, 2010

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

MY REVIEW
tkarinas User ID: 4389335 113628
Reviewed Apr. 22, 2010

"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."

MY REVIEW
daisey5 User ID: 146806 184393
Reviewed Jan. 30, 2010

"I loved it!!"

MY REVIEW
lambchop3 User ID: 1614822 180659
Reviewed May. 6, 2009

"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"

MY REVIEW
p.ballard User ID: 2378099 123636
Reviewed May. 3, 2009

"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!!"

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