There's no tastier way to get all the good nutrition of oats—including B vitamins and iron—than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.—Frances Poste, Wall, South Dakota
I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping.
-Shirley Dreher, Clark, South Dakota
Carol Gallagher, a missionary in Paupa, New Guinea asked our Test Kitchen to lighten up this favorite. Cream was replaced with 2% milk, orange marmalade was substituted for three of the original’s egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat.--Taste of Home's Test Kitchen
An attractive and unique dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Since it calls for lots of rhubarb, it's a great use for the bounty you harvest.
-Rachael Vandendool, Barry's Bay, Ontario
“I'm a 14 year-old with Celiac Disease. It's hard to find desserts I can eat, so I created this healthy and gluten-free recipe,” says Mikhala Stutzman of Granger, Iowa. “Splenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy!”
From her kitchen in Webster City, Iowa, Judy Kay Warwick writes, “My mom used to make this every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family.”
Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia