Rhubarb Crisp


Rhubarb Crisp

Rhubarb Crisp
Rhubarb Crisp

"Yes, another rhubarb recipe, I have a lot of rhubarb and a couple rhubarb cookbooks with great recipes so I feel the need to keep baking. I found this recipe for Rhubarb Crisp in the cookbook Rhubarb: 50 Tried & True Recipes. There are so many great recipes in this book that I still want to try, not sure if Rhubarb Ketchup will be one of them or not, yes there is a recipe for that in this book. I love how easy this Rhubarb Crisp is to make and the ingredients are basic things you probably already have in your kitchen. And bonus, it makes your whole house smell amazing when it comes out of the oven, and you can serve it hot or cold. I didn’t happen to have any ice cream at my house the day I made this recipe but I would think it would be even better with a little vanilla ice cream on the side. Rhubarb Crisp can be stored in an airtight container in the refrigerator for up to four days. To reheat, place individual servings in the microwave for about 30 seconds or reheat in a preheated oven at 350°F for 10-15 minutes until warmed through. This would be a great treat to bring to a picnic or potluck, or it’s a perfect summer dessert!"

Serves8 servings

Preparation Time20 min

Cooking Time1 hr


  • 6 cups chopped rhubarb
  • 5 cups strawberries, hulled and halfed
  • 1 cup sugar
  • 3 tablespoons plus 1 teaspoon instant tapioca
  • 3 tablespoons fresh orange juice
  • 1 tablespoon finely grated orange zest
  • 2 teaspoons vanilla extract
  • 1 teaspoon allspice or pie spice
  • 1 cup all-purpose flour
  • 2 cups dark brown sugar

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