Rhubarb Crisp

by jennifer on March 12, 2011

It is even better if you add fresh or thawed strawberries. Play with proportions of fruit to rhubarb depending on your personal taste.

  • 6 medium length stalks rhubarb
  • (2-3 cups strawberries-optional. If using berries, cut back on rhubarb)
  • 1 cup whole wheat fine flour
  • ½ cup sugar
  • ¼ tsp salt
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ cup (1 stick) cold butter
  1. Mix dry ingredients in a bowl
  2. Grate cold butter into mixture and knead with fingers until you have a nice crumbly consistency.
  3. Place rhubarb and fruit in a deep pie dish or small casserole dish and sprinkle with a few tablespoons of sugar.
  4. Pour topping over fruit and bake at 375 for about 40 minutes.
  5. Serve warm or cold with vanilla ice cream or a lightly sweetened whipped cream or enjoy on its own.
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