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Sweet-Tart Rhubarb Crepes

 Sweet-Tart Rhubarb Crepes
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
8 ServingsPrep/Total Time: 30 min.


  • 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


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