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Sweet-Tart Rhubarb Crepes Recipe

Sweet-Tart Rhubarb Crepes Recipe

This recipe's name speaks true to its well-balanced flavor from tart rhubarb and sweet orange. It's a wonderful, unique breakfast or brunch dish.—Betsy King, Duluth, Minnesota
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 5 cups finely chopped fresh or frozen rhubarb, thawed
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons orange juice
  • 1 tablespoon butter
  • 1 teaspoon grated orange peel
  • 16 prepared crepes (9 inches)
  • Confectioners' sugar and additional grated orange peel, optional


  • 1. In a large saucepan, combine the first five ingredients. Cook, stirring occasionally, over medium heat for 15-18 minutes or until tender. Remove from the heat; stir in orange peel.
  • 2. Spread 2 tablespoons filling down the center of each crepe; roll up. Sprinkle with confectioners' sugar and additional orange peel if desired. Yield: 8 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

2 filled crepes (calculated without confectioners' sugar): 200 calories, 4g fat (2g saturated fat), 15mg cholesterol, 175mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 3g protein .

Reviews for Sweet-Tart Rhubarb Crepes

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carriejc 195294
Reviewed Jun. 22, 2013

"the orange juice gave it just the right amount of sweetness. It was well liked by my bunco group."

joyfulcooking 195557
Reviewed Jun. 9, 2011

"Instead of granulated sugar I used 1/2 c brown sugar still turned out very well"

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