I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
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
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
We serve this recipe warm in a footed tulip sundae glass, topped with real whipped cream. Our guests really enjoy its rhubarb tang and old-fashioned goodness, and they have made it an often-requested specialty at the restaurant.—Stoney's Restaurant, Mankato, Minnesota
To tell you the truth, I'm not sure how well my crumble keeps...we usually eat it all in a day! You can skip the apples and strawberries in the recipe—like I do sometimes—But they do make this quick-and-easy dessert extra good.
Although our address in Alberta, our farm's actually just inside the Saskatchewan border. We grow grain and raise cattle. Our children are 10 and 7.
One day, I wanted to use up a leftover can of cherry pie filling that I had in the refrigerator. I added some diced rhubarb, then used a cobbler topping I liked. It turned into a favorite—fast!
After many years of farming, my husband and I are now enjoying a new life in our new house, built on a lake.
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.”