Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 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

Rhubarb Crisp

sugar

cornstarch

rhubarb

apples strawberries

oats

brown sugar

butter, melted

all-purpose flour

cinnamon

Vanilla ice cream, optional

This was really amazing. I didn't have any brown sugar so I used white sugar for both. I cut that amount in half and it came out perfectly! I also added blueberries.

I have made this easy & delightful recipe several times, most recently using the same recipe for five individual cookware pots and substituting the white sugar with a stevia-blend to cut down on what is already a modest amount of sugar. Thanks for sharing it.

I'm gluten free and also sensitive to oats, and this still turned out fantastic with the following alterations: same amount all-purpose gf flour in place of regular flour, and for the 1c oats, replaced with 1/2 c gf rice cereal and 1/2 c slivered almonds. Also added 1/2 c chopped walnuts. I cut the butter in cold as recommended by a number of commenters and it turned out great!

Absolutely delicious! I made it with frozen rhubarb, apples and a few strawberries. It was a little soupy the first day, but it tasted wonderful, especially with some vanilla ice cream on top. I used the suggestion of other reviewers and cut in cold butter instead of melting it.

So easy and really good.  Used strawberries with the rhubarb.  I ended up putting it in 2 smaller frying pans because I didn't have the right size for one.  And, of course we topped it with ice cream.. a must!

Fantastic recipe! This is SO good, perfectly complemented with a little vanilla ice cream. I made the rhubarb-apple version. Since I had about 4 1/2 cups of rhubarb I had sliced (fresh from my neighbor’s garden), I just multiplied everything else by 1 1/2 and baked it in a casserole dish. Everyone I shared it with loved it.

Love this recipe! My new favorite Rhubarb recipe.

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/

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!

Double the amount of topping and you'll be happy.

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.

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.

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!

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.

This was very good, we thoroughly enjoyed it with vanilla ice cream

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.

This is the recipe my family has used since Quaker Oats started making oatmeal. Versatile and easy. Depending on the fruit you add, you can use cinnamon, dash of nutmeg, if rhubarb or apples are too tart, a dash of salt. I never melt the butter just use soften butter. You can always add some more oats or flour if too moist for topping. Sometimes I add white sugar with the brown sugar. Also I may put a few pats of butter inside with the fruit, before putting the topping on. Also, depending how the topping turns out, I may put a pat of butter or two broke up on top of the topping. You can just add or subtract on this recipe.

Very  quick and easy to make , and my husband who is not fond of rhubarb liked it !!! I  used an apple and  strawberries,  very good !!!   Will  be making again.

Very easy to follow and delicious too, very comforting on an autumn evening. Made exactly as written (extra cinnamon!) and used apples, they balanced the flavour of the rhubarb perfectly. Thanks!

I quadrupled this recipe for an outdoor wedding reception I held in my yard this summer. I should have made 10x that as it was loved by absolutely everyone!  It was my first time working with rhubarb (I moved to a farm with rhubarb) and it was spectacular! Some of the guests wanted the recipe so I sent them this way. I have made this twice since then. Thanks for a fabulous treat I know I will be making for years to come.

Very good recipe.  The only thing different that I did was to combine the dry topping ingredients in the food processor and pulse cool (not quite room temperature) butter into it.  This made it easier to sprinkle the crumbly chunks over the top of the fruit.  The first time I made this, I used melted butter like it called for.  I thought the topping before baking was too squishy that way.  I like the crumbles better.  That being said, it tastes marvelous and the texture is perfect either way.  I recommend greasing the pan for easier cleanup.  A doubled recipe fits in a 9 x 13 pan.  Bake the doubled recipe about 10 minutes longer.

https://videodam.tmbi.com/wp-content/uploads/2019/08/RhubarbCrisp_DIYD_17170_052719_H.mp4

Check out this video for how to make a Rhubarb Crisp

Rhubarb Crisp

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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