Rhubarb Crisp
I found this strawberry rhubarb crisp recipe on 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
Reviews
mary anne* I just made mine with blueberries this evening! I will definitely let you know if it is a good combo, I'm anticipating something resembling a rhubarb berry muffin???? .... only in a crispier way.
Super easy and fast to make. Everyone absolutely loved it. My husband made a special trip to the store for vanilla ice cream to kick it up even one more notch. Love, love, love it! Oh, and NSI. (No special ingredients.)
I found this so simple to prepare and delicious. I used a package of frozen rhubarb and frozen strawberries to the approximate amount required, let them thaw as directed. I did add two peeled and diced apples for texture and I had a lot of people for dinner so was concerned about having enough. I followed everything else normally but added 1/4 more oats just because I like texture. This recipe was good because one can use frozen fruit and there is no pre cooking on the stove.
Anyone tried this with blueberries?
Excellent recipe.EASY.I did add 1 1/2 C of whole oats instead of 1C I wanted it completely covered with the crisp topping.It's sooo GOOD.Thanks for such a great recipe that is super easy/
Loved this recipe. Fruit flavors really came through. Followed the recommendations to add nuts to the topping and to cut the butter into the topping (rather than using melted butter). Also added a teaspoon of rose water to the filling - which is what my Grandmother always added to rhubarb-strawberry crisps, pies, crumbles, and pies. Delicious!
Delicious! The dessert comes together sooo quickly, and my family loved it. I used 2 cups of blueberries instead of strawberries - a blue-barb crisp! I'll definitely make this one again.
Perfect! although I did reduce the amount of white sugar to 1/3c. Thanks for sharing!
Fantastic! I only have a 12 inch cast iron pan, so I baked it for about 30 minutes. Served with whipped cream. I think next time, I'll use more fruit to accommodate my pan and then the topping will be a little crisper. I used regular old-fashioned oats.
So I don't need to boil down the rhubarb for this recipe?