You are here: Seasoned Cooking » All Issues » June 1998 Issue » This Article » Page 1
June 1998 Issue
Rhubarb Crisp
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

The Vegetarian Resource Group

We have vegetarian and vegan recipes, vegetarian and vegan nutrition information, vegetarian and vegan cookbooks, Vegetarian Journal excerpts, vege...

CAP Diana

Le spécialiste de la barde(naturelle et reconstituée), des décors d'enrobage et des sauces (liquides/IQF/thermostables) pour la charcuterie et les ...

Knives And Tools Online

Europe's #1 Online Knife store. Representing top brands like Zwilling J.A. Henckels, Wusthof Trident, Global, Diamond Sabatier, Victorinox etc. for...

Between Friends: Home Based Success

Juggle your responsibilities so that you can make more time for you. Between Friends can help with departments such as self improvement, household...


Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...
One of the first welcome sights in my garden is tender shoots of fresh rhubarb. This tangy treat is famous for showing up in pies (solo or with fresh strawberries), quick breads, and tortes. However, when I am in a rush to get my garden ready for the season and enjoy the longer days, I want to be able to enjoy my fresh rhubarb and have lots of time to spare.

That's why I'm sharing a quick dessert treat with you this month. Rhubarb Crisp is a great way to get that after-dinner sugar fix you desire and still give you the time you want for those other summer chores.

While this is a great taste by itself, you haven't experienced bliss until you've had it with New York vanilla ice cream (whipped topping is also a family favorite). Served warm with a dollop of ice cream, Rhubarb Crisp is one of my favorite signs of summer.


Rhubarb Crisp

  • 4 c. diced rhubarb
  • 1/2 c. sugar
  • 4 T. margarine
  • 1/2 c. flour
  • 1 1/2 tsp. cinnamon
  • 6 T. brown sugar
Preheat the oven to 350 degrees.

Toss rhubarb and sugar until well mixed. Spoon into an ovenproof 2 quart casserole. Combine remaining ingredients in a small bowl and blend with pastry blender until mixture resembles coarse crumbs. Sprinkle over the rhubarb and bake for 30 minutes. Serve warm with ice cream or whipped topping.

  • Yields: 4 servings
  • Preparation Time: 40 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.