Tuesday, January 7, 2014

Berry Rhubarb Crisp

Last year we cut and froze a lot of rhubarb.    First time ever!    Just recently, we realized how much we had in the freezer and we decided to start using it up.    We love the traditional strawberry-rhubarb combinations, but since our strawberries have already been used, we decided to try other combinations with rhubarb.

Turns out that Blueberry-Rhubarb and Blackberry-Rhubarb are just as good as [if not better than] the strawberry version.

Lily made a couple of crisps so we could do the tasting.   Delish!

Berry Rhubarb Crisp

2 cups blueberries or blackberries or strawberries
3 cups rhubarb
1/2 cup sugar  [3/4 cup if you know your fruit is tart.]

Preheat oven to 350.  Butter an 8 x 8 baking dish.  Toss the fruit with the sugar and put in baking dish.  Sprinkle all over with topping.  Bake for 50 minutes or until browned and bubbling.

Crisp Topping

1/2 cup butter, melted
1/2 cup flour
1/2 sugar
1 cup oats

Cut together well with pastry blender or food processor. 

Notes:  We use this crisp topping on a lot of different things.   You can use white or whole wheat flour.  You can use regular or old fashioned rolled oats.   It's good with white or brown sugar.  


  1. That's gotta be the finest-lookin' dessert I ever seen... and I seen a LOT of dessert!


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