Rhubarb Crisp


From writer Caitlin Murray Giles, who tested this out in her own kitchen: "Ever since we had this dessert, my son has been asking for more. We now have plans to make a strawberry-rhubarb pie."


  • 8 Tbsp. chilled (1 stick) unsalted butter, cut into small pieces
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp. ground  cinnamon
  • 1/4 tsp. grated  nutmeg 1/4 tsp. salt
  • 1/2 cup old-fashioned rolled oats
  • 2 pounds (six large stalks) rhubarb, cut into 1/2-inch pieces (six cups)
  • 1 tsp. grated orange  or grapefruit zest
  • Juice of one orange or grapefruit
  • 1 tsp. vanilla
  • 1/2 cup granulated sugar
  • 2 Tbsp. cornstarch


  1. Preheat oven to 375 degrees. Whisk together flour, brown sugar, cinnamon, nutmeg, salt and oats. Mix in the chilled butter until mixture comes together into clumps.
  2. In a large bowl, stir to combine rhubarb, zest, juice, sugar, cornstarch and vanilla. Pour rhubarb mixture into a small casserole dish and cover with the crumb mixture.
  3. Bake until the rhubarb is tender when pierced with the tip of a knife, about 40-45 minutes. Serve warm (ideally over vanilla ice cream). Adapted from www.marthastewart.com.
Kids Eat Chicago

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