Friday, April 16, 2010


Well you guessed it!

It's rhubarb time.

The first rhubarb of the year and I thought we would have a Strawberry Rhubarb Crisp.

It was delicious and well worth the wait. As the season progresses I will try to freeze some but right now we are going to just enjoy the bounty.

 Rhubarb Crisp

1 cup light brown sugar
1 cup all purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 tsp cinnamon
4 cups sliced rhubarb
(I substituted 3 cups rhubarb and 1 cup sliced strawberries because we like it that way)
1 cup granulated sugar
2 Tblsp cornstarch
1 cup water
1 tsp vanilla

In a mixing bowl,  combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8 inch square baking dish. Top with sliced rhubarb.

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear and thickened, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350 for 45 minutes.

Blessings from The Holler

The Canned Quilter 


  1. That looks wonderful, Dad would have loved it. He could not wait for the first Rhubarb pie of the season.

  2. That is a gorgeous photo!! I love your idea adding strawberries into the crisp (so I'm gonna borrow it).


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