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    You are in: Home / Recipes / Rhubarb Crisp: a Celebration of Summer! Recipe
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    Rhubarb Crisp: a Celebration of Summer!

    Rhubarb Crisp:  a Celebration of Summer!. Photo by Iceland

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Debber's Note:

    My rhubarb flourishes at the end of my clothesline, right next to a patch of hollyhocks that sway in the summer breezes. Right now there are some little birds (I can't make them out with my spotting scope) snatching up pine needles and flitting about busily. Anyway, this recipe comes from the June '09 issue of *Country Living*. I do live in the country, and have an abundance of rhubarb. It's easy to freeze the cut-up pieces, and if you toss the pieces with sugar (right in the zipper bag), you can pop it in the freezer and use them later. The extra sugar will be fine in the recipe!

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    Serves: 8


    11X7 pan

    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Spread 'barb around a 13x9 (or for a thicker crisp use an 11x7) pan.
    3. 3
      In a mixing bowl, combine flour, sugars, cinnamon and zest.
    4. 4
      Cut in butter with a pastry blender, until it resembles coarse meal; toss in the oats.
    5. 5
      Sprinkle "crumble" mixture over 'barb.
    6. 6
      Bake until topping is browned and filling is bubbly, about 40-50 minutes.
    7. 7
      Serve warm with or without ice cream or whipped cream.

    Browse Our Top Cobblers and Crisps Recipes

    Ratings & Reviews:

    • on June 05, 2010


      This is delicious! I love crisps and this was a wonderful twist. Like another reviewer I cut down on the sugar I used all brown sugar as I find white sugar gives me headaches I did add more brown sugar than called for though. I used rhubarb from the garden, a gluten free flour mix (white rice flour & tapioca starch in half the amount) salted butter and regular oats plus the rest of the ingredients. I will make this again! Made for ZWT6 Scandinavian region, for my team, The Ya Ya Cookerhood!

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    • on June 05, 2010


      What can i say, happy summer everyone! I only used brown sugar and left out the 1 cup of white sugar completely as i love the sourish taste of rhubarb. Made for ZWT6

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    Nutritional Facts for Rhubarb Crisp: a Celebration of Summer!

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 406.4
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 9.4 g
    Cholesterol 38.1 mg
    Sodium 111.3 mg
    Total Carbohydrate 62.9 g
    Dietary Fiber 3.8 g
    Sugars 39.0 g
    Protein 5.2 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

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