Spicy Rhubarb Crisp

READY IN: 55mins
Recipe by Baby Kato

A family favorite, just perfect served with vanill bean or strawberry ice cream. Hope you will enjoy this as much as we do. Grinding your own spices makes for a nicer, more mellow flavor.

Top Review by Annacia

This came out scrumptious even with my diabetic changes in sugar usage. I used Splenda in place of the honey in the rhubarb and lessened to honey in the topping to 1/4 cup and used Splenda for the remaining sugar there. Went with the strawberry ice cream option and was that ever a winner. Excellent Kato dear, excellent. :D

Ingredients Nutrition

  • 5 cups rhubarb, chopped
  • 12 cup honey, liquid (wild flower or clover)
  • 1 tablespoon flour, all purpose
  • 1 teaspoon cinnamon, freshly ground
  • 1 teaspoon ginger, candied, shredded
  • 18 teaspoon clove, freshly ground (optional)
  • 1 12 cups rolled oats, large flake
  • 13 cup sugar, brown
  • 13 cup honey, liquid (wild flower or clover)
  • 12 teaspoon vanilla, extract, pure
  • 14 cup butter, unsalted, melted
  • 1 teaspoon cinnamon, freshly ground
  • 14 teaspoon nutmeg, freshly ground
  • 12 teaspoon salt

Directions

  1. Mix together rhubarb, honey, flour and cinnamon, ginger and cloves, until well combined.
  2. Pour into a greased 2L baking dish.
  3. Next stir together oates, sugar, honey, vanilla, butter, cinnamon, nutmeg and salt.
  4. Sprinkle the topping over the rhubarb and bake in 375 F oven for 40 - 45 minutes.
  5. Serve warm with your choice of ice cream.

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