Thursday, June 16, 2011

Rhubarb-Strawberry Crisp

This can be made with all rhubarb or a mix of rhubarb and strawberries.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 1 cup light brown sugar, firmly packed
  • 1 cup all-purpose flour
  • 3/4 cup quick cooking rolled oats
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 4 cups sliced rhubarb
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch (look for organic corn starch at the People's Food Coop or natural food stores if you want to avoid GMO's)
  • 1 cup water
  • 1 teaspoon vanilla


In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes

Editor's Note: I reduced the sugar in this recipe by 1/4 to almost 1/2 and it was fine. I added a sliced ripe banana to the fruit and it was delicious. I also added 1/8 c. maple syrup to the sauce after reducing the sugar.

Original recipe from Food

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