Monday, April 26, 2010


Rhubarb! I love the stuff, but all I really know is rhubarb jam or pie. My mother makes a great cobbler with Jiffy cake, but I wanted to try something new. Good thing I've been pawing through my thousands of recipes clipped from magazines!

Rhubarb Crisp
1 small orange
1lb. strawberries, hulled & sliced
10oz. rhubarb, sliced
1/4 c. sugar
1Tb. cornstarch
1/3c. old-fashioned oats
1/3c. brown sugar
1/3c. whole wheat flour
3Tb. butter

Preaheat oven to 375 degrees. Zest orange and divide into two medium-sized bowls. Squeeze 1/4c. juice and reserve. In one bowl, mix fruit and sugar. Mix cornstarch into orange juice and add to fruit. Combine well. Pour fruit into a 9" pie plate. In second bowl with orange zest, combine oats, brown sugar and flour with butter. Cut the mixture into coarse crumbs and sprinkle evenly over the fruit. Bake 45 minutes. Cool until filling sets, about 45 minutes and serve slightly warm.
I think the only thing I would change about this, is add 1/2 tsp. vanilla.

This recipe gets 4 stars from both myself and my father-in-law.


  1. Hi Robin,
    I forgot that rhubarb is about ready now. I'll have to go snag some from my mom. She has tons of it. We both like it, but we're the only ones. The others don't know what they're missing. I saw a recipe for rhubarb/lemonaid ~ I think it was in the recent issue of Country Living. Oooh, it sounds good. Thanks for this recipe. I'll be sure to give it a try. Do you have to use whole wheat flour?

  2. Mardell, I'm sure you can use white flour or any other flour you've got on hand. The goal is just to make a crisp, crumbly topping.