Rhubarb Granola Crisp Recipe
Rhubarb Granola Crisp Recipe photo by Taste of Home

Rhubarb Granola Crisp Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 9 servings

Ingredients

  • 4 cups chopped fresh or frozen rhubarb, thawed and drained
  • 1-1/4 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 1/2 cup strawberry jam
  • 1-1/2 cups granola without raisins
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup cold butter
  • Ice cream, optional

Nutritional Facts

1 serving (1 each) equals 395 calories, 18 g fat (7 g saturated fat), 27 mg cholesterol, 117 mg sodium, 58 g carbohydrate, 5 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside. In another large bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and remaining flour. Cut in butter until the mixture resembles coarse crumbs.
  2. Press 2 cups of the granola mixture into a greased 8-in. square baking dish; spread rhubarb mixture over the crust. Sprinkle with remaining granola mixture. Bake at 375° for 30-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired. 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.
Originally published as Rhubarb Granola Crisp in Country Woman March/April 1999, p29

Nutritional Facts

1 serving (1 each) equals 395 calories, 18 g fat (7 g saturated fat), 27 mg cholesterol, 117 mg sodium, 58 g carbohydrate, 5 g fiber, 6 g protein.

Reviews for Rhubarb Granola Crisp

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 20, 2014

I'm not a huge rhubarb fan but I LOVE strawberry rhubarb crisps. The topping really makes this dish great. I LOVE crisps that stay crispy and the addition of the granola really helps this topping stay crunchy. Since I'm not a rhubarb fan I just the rhubarb in half and replace it with fresh strawberries. The jam adds an extra sweetness and flavor level.

MY REVIEW
Reviewed Jun. 12, 2014

I make rhubarb monthly. This was a really good crisp and I will make it again. I did add a pinch of nutmeg to the topping.

MY REVIEW
Reviewed Jun. 18, 2011

Our family LOVE this recipe.... we have made a different version of ruhbarb crisp, but this one was like gourmet. Loved it

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