Rhubarb Crisp

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings.
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

I found this recipe in 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

Directions

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

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.

Nutrition Facts

1 cup: 320 calories, 12g fat (7g saturated fat), 31mg cholesterol, 124mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 3g protein.

Originally published as Rhubarb Crisp in Reminisce Extra June 1993

Reviews

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Jere

Jun 25, 2018

OMG, my mother (God rest her soul) had a huge strawberry and rhubarb patch and she would make this all the time for the 8 of us. We would scarf it down in no time flat (she made a double batch). I know it was from the Quaker Oats Company (Cedar Rapids, Iowa) and when she passed no one could remember it. When I discovered it I ran right out to the berry and rhubarb patch (just like mom) and whipped it up. I almost passed myself after the first bite. A couple tears were shed remembering what a GREAT mom all of us had.Thanks for sharing this old recipe. Didn’t change a thing!
Alyssa

Apr 13, 2018

Delicious - I cut down sugar a lot ...I used 2 TBSP of cane sugar for the filling and 1/4 cup of brown sugar for the topping and 1/4 cup of butter softened (not melted) to make it more of a crumble. I used a mix of rhubarb, frozen berries and apples and next time I would use a little more fruit .
Cupcake98

Jul 7, 2017

My sister-in-law's birthday is on the 4th of July and she loves rhubarb. So I searched for a crisp recipe and found this one. Oh my goodness! I made it with rhubarb only, no other fruit and I added walnuts into the crumble topping. I served it warm with vanilla bean ice cream. It was outstanding!! Everyone raved about it! I think my mom said she loved it at least three times that day! I am going to try adding cherries to the rhubarb next time, because I will definitely be making this again! Great summer dessert!!!
germanycook

Apr 27, 2017

Awesome! I couldnt find strawberries so used 2 pears instead - and it's super fruity and tastes of springtime :)
_nlfPA

Apr 19, 2017

This is a delicious springtime dessert. I make it for my husband and I and he can't get enough of it. It is so good and the combination of rhubarb and strawberries are perfect.
Peispuds

Aug 30, 2016

Great recipe, so yummy! I used apples instead of strawberries. and made two batches and gave one to my neighbour
PatRanstrom

May 27, 2016

I made this yesterday. I made a big batch and used both apples and strawberries in it. I quite enjoyed it and the friends with whom I shared it told me it was really tasty. I may make it again next year.
AmySB88

May 18, 2016

Super delicious. Definitely a keeper.
bakerbea

Oct 17, 2015

Thank you, ladies, for all the help. Marvelous apple recipe.
hamhock32

Sep 23, 2015

Delicious!