Rhubarb Recipes

Rhubarb Strawberry Crisp

* Our favorite Recipe - works well with rhubarb and pineapples too!

1 cup all purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter
4 cups sliced fresh or frozen rhubarb
1 pint fresh strawberries, halved (or pineapple chunks)
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9 inch square baking pan. Combine rhubarb and strawberries; spoon over crust.

In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350 F for 1 hour.

Rhubarb Crisp Index

• Rhubarb Strawberry Crisp
• Rhubarb Crisp
• Rhubarb Crisp with Walnuts
• Simple Rhubarb Crisp
• Rhubarb Strawberry Crisp with Kirsch
• No Oatmeal Rhubarb Crisp
• Microwave Rhubarb Crisp 1
• Microwave Rhubarb Crisp 2
• Rhubarb Crunch
• Rhubarb Cherry Crisp

Rhubarb Crisp

Rhubarb Crisp Index

• Rhubarb Strawberry Crisp
• Rhubarb Crisp
• Rhubarb Crisp with Walnuts
• Simple Rhubarb Crisp
• Rhubarb Strawberry Crisp with Kirsch
• No Oatmeal Rhubarb Crisp
• Microwave Rhubarb Crisp 1
• Microwave Rhubarb Crisp 2
• Rhubarb Crunch
• Rhubarb Cherry Crisp

Rhubarb Crisp with Walnuts

Topping:
1/2 cup old-fashioned rolled oats
1/3 cup unbleached all-purpose flour
2 tablespoons light brown sugar
2 tablespoons chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of baking powder
Pinch of salt
3 tablespoons chilled unsalted butter, cut into cubes

Preheat the oven to 350 degrees F. To prepare the filling, in a shallow, non-reactive saucepan, combine the rhubarb, sugar, water and cinnamon and cook over medium heat for about 15 minutes, stirring occasionally, until the mixture is thickened and the rhubarb is softened. Set aside to cool slightly.
Topping: combine the oats, flour, sugar, walnuts, cinnamon, nutmeg, baking powder, salt and butter in the bowl of a food processor and process for about 40 seconds until crumbly. Spoon the rhubarb into a shallow 2-quart casserole and sprinkle the oat mixture evenly over the fruit. Bake for 35 to 40 minutes or until the topping is browned and the fruit is bubbling hot. Serve warm. Yield: 6 servings

Simple Rhubarb Crisp

Mix together like a pie crust the flour, baking powder, sugar, shortening and milk and salt. Use greased cookie sheet, 9 x 13 inches, patting in pan and up sides. Mix together the rhubarb, cup sugar and eggs and milk and spread over dough mixture with flat of spoon. Bake in 400 degree oven for 25 to 35 minutes. When baked, remove and frost with thin frosting of powdered sugar and milk.

Rhubarb Crisp Index

• Rhubarb Strawberry Crisp
• Rhubarb Crisp
• Rhubarb Crisp with Walnuts
• Simple Rhubarb Crisp
• Rhubarb Strawberry Crisp with Kirsch
• No Oatmeal Rhubarb Crisp
• Microwave Rhubarb Crisp 1
• Microwave Rhubarb Crisp 2
• Rhubarb Crunch
• Rhubarb Cherry Crisp

Rhubarb Strawberry Crisp with Kirsch

3/4 cup Grape Nuts or similar nugget cereal
1/3 cup brown sugar
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
3 tablespoons softened butter
1 1/2 pounds rhubarb
1 pint strawberries
2/3 cup sugar, or more to taste
1/4 teaspoon ground nutmeg
1 tablespoons kirsch or framboise
3 tablespoons flour
Butter-flavored spray

Mix cereal, sugars and cinnamon. Work in butter with a pastry knife or large fork until you have an even, crumbly meal. Set aside. Preheat oven to 350 degrees. Wash rhubarb and peel if tough as you would celery. Cut into 3/4-inch pieces (shorter if stalks are wide) and put into a bowl. Wash, hull and halve strawberries and add to rhubarb. Add sugar, nutmeg and kirsch to fruit and toss well. Add flour and toss well again. Spray a 9 by 14-inch gratin dish with butter-flavored spray. Spread the fruit mixture in the dish evenly and top with cereal mixture. Bake 40 to 45 minutes or until juice bubbles up through the crust and crust is nicely browned. Serve warm or at room temperature.

Rhubarb Crisp Index

• Rhubarb Strawberry Crisp
• Rhubarb Crisp
• Rhubarb Crisp with Walnuts
• Simple Rhubarb Crisp
• Rhubarb Strawberry Crisp with Kirsch
• No Oatmeal Rhubarb Crisp
• Microwave Rhubarb Crisp 1
• Microwave Rhubarb Crisp 2
• Rhubarb Crunch
• Rhubarb Cherry Crisp

No Oatmeal Rhubarb Crisp

Heat oven to 350F. Arrange rhubarb in ungreased square baking dish, 8 X 8 X 2 inches. Mix sugar, flour and cinnamon. Mix in Margarine until mixture is crumbly; sprinkle over rhubarb.

Bake until topping is golden brown and rhubarb is tender, 40 to 50 minutes. Serve with Sweetened Whipped Cream.

Rhubarb Crisp Index

• Rhubarb Strawberry Crisp
• Rhubarb Crisp
• Rhubarb Crisp with Walnuts
• Simple Rhubarb Crisp
• Rhubarb Strawberry Crisp with Kirsch
• No Oatmeal Rhubarb Crisp
• Microwave Rhubarb Crisp 1
• Microwave Rhubarb Crisp 2
• Rhubarb Crunch
• Rhubarb Cherry Crisp

Microwave Rhubarb Crisp (with cinnamon & cloves)

4 cups sliced rhubarb
1/2 cup all purpose flour
2/3 cup brown sugar
1/3 cup butter or margarine
3 tablespoons sugar
1/2 cup rolled oats
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves

Place the prepared rhubarb in a 1 1/2 or 2 quart microwave safe casserole dish; sprinkle with sugar. Combine flour, oats, brown sugar, cinnamon, and cloves in a medium mixing bowl. With a pastry blender or two knives, cut in butter until mixture is crumbly. Cover fruit with topping. Cook on HIGH for 9 to 10 minuets, or until fruit is tender and bubbling. Let stand at least five minutes.

Microwave Rhubarb Crisp

4 cups sliced rhubarb
1 cup sugar
2 tablespoons flour
1 egg, slightly beaten
1/3 cup butter

Topping:
1/4 cup all purpose flour
1/2 cup rolled oats
1/3 cup packed brown sugar
1/4 teaspoon ground nutmeg
1/4 cup butter

Combine rhubarb, sugar, 2 tablespoons flour and egg in 8 inch round glass baking dish. Mix until evenly combined. Combine flour, oats, brown sugar and nutmeg. Cut in butter until crumbly. Sprinkle over rhubarb. Microwave on high, uncovered, 12 to 14 minutes or until rhubarb is tender, rotating dish once or twice. If desired, transfer to broiler for a few minutes to crisp the topping.

Rhubarb Crisp Index

• Rhubarb Strawberry Crisp
• Rhubarb Crisp
• Rhubarb Crisp with Walnuts
• Simple Rhubarb Crisp
• Rhubarb Strawberry Crisp with Kirsch
• No Oatmeal Rhubarb Crisp
• Microwave Rhubarb Crisp
• Rhubarb Crunch
• Rhubarb Cherry Crisp

Rhubarb Crunch

Place rhubarb in bottom of deep pie plate or casserole. Sprinkle with brown sugar. Crush the corn flakes and mix with sugar and butter. Pack firmly on top of rhubarb. Bake in 350F oven for 20 minutes or until rhubarb is cooked.

Rhubarb Cherry Crisp

Crust:
1 cup all purpose flour
1 cup rolled oats
1 cup packed brown sugar
1/4 teaspoon salt

1/2 cup margarine or butter
1/4 cup finely chopped pecans or walnuts

In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool. Preheat the oven to 350 degrees F. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9 X 13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

Rhubarb Crisp Index

• Rhubarb Strawberry Crisp
• Rhubarb Crisp
• Rhubarb Crisp with Walnuts
• Simple Rhubarb Crisp
• Rhubarb Strawberry Crisp with Kirsch
• No Oatmeal Rhubarb Crisp
• Microwave Rhubarb Crisp 1
• Microwave Rhubarb Crisp 2
• Rhubarb Crunch
• Rhubarb Cherry Crisp

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