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Rhuberry Crisp

Rhubarb and berries are a great flavor combination! Serve with a scoop of ice cream or whipped cream.

Just one bite, and this fruit crisp will bring back memories of the comfort desserts we grew up on.

  1. Filling
  2. 5 cups chopped rhubarb 1.25 L
  3. 2 cups sliced strawberries or blueberries
  4. 500 mL
  5. 2⁄3 cup granulated sugar 150 mL
  6. 3 tbsp cornstarch 45 mL
  7. 1⁄2 tsp ground cinnamon 2 mL
  8. Topping
  9. 1 cup large-flake (old-fashioned) rolled oats 250 mL
  10. 3⁄4 cup all-purpose flour 175 mL
  11. 1⁄2 cup packed brown sugar 125 mL
  12. 1⁄3 cup chopped almonds or walnuts 75 mL
  13. 1⁄2 tsp ground cinnamon 2 mL
  14. 1⁄4 tsp salt 1 mL
  15. 1⁄2 cup canola oil 125 mL
  1. Filling: Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) deep-dish pie plate or square baking dish. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch and cinnamon. Transfer to prepared pie plate or dish and set on a baking sheet.
  2. Topping: In a medium bowl, combine oats, flour, brown sugar, almonds, cinnamon and salt. Stir in oil until well combined.
  3. Sprinkle topping over rhubarb. Bake for 45 to 50 minutes or until topping is golden and fruit is bubbling. Let cool slightly on a wire rack before serving.
  4. Serves 6 to 8.
  1. You can make the topping up to 2 days in advance.
  1. Peach Raspberry Crisp: For the filling, use 5 cups (1.25 L) chopped peaches, 2 cups (500 mL) raspberries, 1⁄2 cup (125 mL) granulated sugar, 3 tbsp (45 mL) cornstarch and 1 tbsp (15 mL) lemon juice.
The Best of Bridge

This recipe is available in the book Best of Bridge Comfort Food.