This is a very simple but delicious way to use that first spring rhubarb, and the recipe can be varied endlessly with other fruits such as raspberries, strawberries, cherries, etc. Simply substitute 1/2 of the fruit quantity with whatever other fruit you’d like to use.
We also like to double this recipe and that fits perfectly into a 13 1/2 x 9 1/2 inch standard baking dish (the crisp shown in the photo is a double recipe of 1/2 rhubarb and 1/2 raspberries – yum!).
- 4 cups rhubarb (or 2 c. rhubarb + 2 c. other fruit, cut into 1/2" pieces)
- 1 cup sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1/3 cup water
- 1 cup flour
- 1/2 cup oatmeal
- 1 cup brown sugar
- 1/2 cup butter (melted)
Preheat oven to 375 degrees F.
Mix topping ingredients. Stir with a fork to make a crumbly mixture.
Mix rhubarb filling ingredients. Stir to mix well.
Put rhubarb mixture into a lightly greased 8 x 8 x 2 inch baking dish.
Sprinkle topping evenly over filling.
Bake, uncovered, for 35 minutes.
Serve warm with whipped cream or ice cream.