I came up with this recipe one day when I had some cooked rhubarb left over and needed a dessert for my husband and me. It's also good served with a scoop of vanilla ice cream.
-Shirley Kasbee, Hadley, Pennsylvania
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
"I love the aroma and flavor of basil! So when I found a recipe that called for basil in a strawberry-rhubarb crisp, I couldn't wait to try it," writes Beth Rice of Springfield, Oregon. "I reduced the fat in the recipe and changed the strawberries to cherries since I had a tree loaded with them. The tart fruit flavor goes perfectly with the tangy basil."
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
Meet the Cook: When my husband and I moved to our house in town, the rhubarb patch had to come along! This is a hit whether I serve it warm with ice cream or cold.
We're the parents of three married sons and the grandparents of three.
-Arlene Beitz, Cambridge, Ontario