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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
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    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

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.

Test Kitchen Tips
  • Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Get inspired by these delicious easy desserts.
  • Nutrition Facts
    1 cup: 320 calories, 12g fat (7g saturated fat), 31mg cholesterol, 124mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 3g protein.

    Reviews

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    Average Rating:
    • Betty
      Aug 4, 2020

      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.

    • MsJonggSeattle
      Jul 16, 2020

      Super easy and fast to make. Everyone absolutely loved it. My husband made a special trip to the store for vanilla ice cream to kick it up even one more notch. Love, love, love it! Oh, and NSI. (No special ingredients.)

    • Cathy
      Jul 16, 2020

      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.

    • mary anne
      Jun 29, 2020

      Anyone tried this with blueberries?

    • 69ShellShell
      Jun 14, 2020

      No comment left

    • Sandra
      Jun 8, 2020

      No comment left

    • Scout
      Jun 1, 2020

      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/

    • LoungeDog
      May 26, 2020

      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!

    • Nan Mock
      May 26, 2020

      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.

    • 7833louis
      May 25, 2020

      Perfect! although I did reduce the amount of white sugar to 1/3c. Thanks for sharing!