Rhubarb Crisp

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  • 2 pounds (8 cups) cubed fresh rhubarb
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 tsp ground cinnamon


  • 1/2 cup old-fashioned rolled oats                  
  • 1/4 tsp nutmeg
  • 1/3 cup four                                                  
  • pinch of baking powder
  • 2 tbsp light brown sugar                                
  • pinch of salt
  • 2 tbsp chopped walnuts                                
  • 3 tbsp chilled unsalted butter, cubed
  • 1 tsp ground cinnamon

Preheat 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.

To prepare the topping, combine the oats, flour, sugar, walnuts, cinnamon, nutmeg, baking powder, salt and butter in the bowl of a food processor or mixer until crumbly.

Spoon the rhubarb into a shallow 2 quart casserole and sprinkle the oat mixture evenly over the fruit.  Bake for 35-40 minutes or until the topping is browned and the fruit is bubbling hot. Serve warm.  Serves 6.  We like a dollop of whipped cream or vanilla ice cream on top .