Tuesday, May 22, 2007

Cheryl's Rhubarb Crisp

Rhubarb is a perennial vegetable that grows well in most of the United States. Rhubarb is used in pies, tarts and sauces. Wish I had my own.

My friend, Karen, offered to cut rhubarb and bring it to the city if I'd come to her husband's business and pick it up. I was there with taste buds on alert! I had enough for several quarts of sauce (we eat it over chocolate cake) a crisp and two gallon bags diced in the freezer! I didn't know what we were having for supper last night, but dessert was definitely on the menu. This is a recipe I've developed by tweaking over the years.

Cheryl's Rhubarb Crisp

5 cups diced rhubarb
1 cup sugar
3 Tablespoon flour
1/2 teaspoon cinnamon or allspice

Stir and spread in the bottom of lightly sprayed 9X13 pan.

1 cup brown sugar
1 1/2 cup flour
a pinch of salt
1 heaping cup rolled oats
1 cup butter or margarine

Mix dry ingredients, cut in butter with a pastry cutter. Sprinkle over top of rhubarb. You'll need to use your fingers to spread it.

Bake 40 minutes.
Add strawberries to the rhubarb; add cinnamon to the topping.
Serve with cream or ice cream. Serve warm or cold.


  1. I think my hubby would like this. I made the shortcake to they all loved it.

  2. You did? Thanks for letting me know!

  3. I might try this one this summer. We still have some rhubarb growing here, but unfortunately strawberry is pretty much gone and we haven't bought any new strawberry bushes to grow for a long time.

  4. Minna, our strawberries were obliterated in a late freeze. Since the protective leaves were all gone, the few fledglings that did try to grow were quickly eaten by birds or other hungry critters. So that patch is bare. I've been buying berries at the grocery when they're on sale, and they've been really good.

  5. Yum.
    Shari, who intends to raid her daughter's rhubarb patch tonight.