Rhubarb crisp

Prep 15 min
Total 1 hour 15 min
Serves 6 to 8

A golden crunch on top, and sweet-tart rhubarb perfection on the bottom. Best served with vanilla ice cream.



1 cup
large-flake oats
3/4 cup
all-purpose flour
1/2 cup
packed brown sugar
3/4 tsp
1/2 cup
cold unsalted butter, cubed


6 cups
chopped rhubarb, cut into 1-in. pieces (about 760 g)
1/3 cup
2 tbsp


  • POSITION rack in lower third of oven and preheat to 350F.
  • TOPPING: Stir oats, flour, brown sugar and salt in a bowl. Add butter and work in, using your fingertips, until crumbly. Refrigerate until ready to use.
  • FILLING: Toss rhubarb, sugar, cornstarch and water in a large bowl, stirring until cornstarch is absorbed. Let sit 5 min and stir again. Transfer to a 9 x 13-in. glass baking dish.
  • SPRINKLE oat mixture evenly over rhubarb. Bake in lower third of oven until top is golden and juices are bubbling around edges and through the top of crisp, about 1 hour. Let cool completely. Serve with ice cream.

Kitchen Tip: For individual servings, fill 8 4-in.-wide ramekins placed on a baking sheet, and reduce baking time to 25 min.


Calories 378
Protein 4 g
Carbohydrates 64 g
Fat 13 g
Fibre 3 g
Sodium 226 mg

Chatelaine Quickies: Poached rhubarb

Issue: May 2017

Written by:

Photo credit: Photo, Erik Putz.

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