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Rhubarb Granola Crisp

Meet the Cook: When my husband and I moved to our house in town, the rhubarb patch had to come along! This is a hit whether I serve it warm with ice cream or cold. We're the parents of three married sons and the grandparents of three. -Arlene Beitz, Cambridge, Ontario
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    9 servings


  • 4 cups chopped fresh or frozen rhubarb, thawed and drained
  • 1-1/4 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 1/2 cup strawberry jam
  • 1-1/2 cups granola without raisins
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup cold butter
  • Ice cream, optional


  • In a large bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside. In another large bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and remaining flour. Cut in butter until the mixture resembles coarse crumbs.
  • Press 2 cups of the granola mixture into a greased 8-in. square baking dish; spread rhubarb mixture over the crust. Sprinkle with remaining granola mixture. Bake at 375° for 30-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts
1 each: 395 calories, 18g fat (7g saturated fat), 27mg cholesterol, 117mg sodium, 58g carbohydrate (32g sugars, 5g fiber), 6g protein.

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