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
Ingredients
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
- 2 cups sliced peeled apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
Reviews
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?
Quick, easy and delicious!
Rhubarb Crisp is ?? especially when you use apples????
Double the amount of topping and you'll be happy.