Rhubarb Crisp Recipe | Yummly
Robyn: "Almost identical as what I make only called a cru…" Read More
9Ingredients
45Minutes
400Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 1 1/2 pounds rhubarb (trimmed and sliced, about 4 1/2 cups)
  • 3/4 cup granulated sugar
  • 1 teaspoon grated orange zest (freshly, preferably organic)
  • 3/4 cup all purpose flour
  • 1/4 cup light brown sugar (preferably Demerara)
  • 1/2 teaspoon ground cinnamon
  • fine sea salt (or Pinch kosher)
  • 7 tablespoons unsalted butter (cold, cut into pieces)
  • whipped cream (or ice cream, for serving)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    400Calories
    Sodium7% DV170mg
    Fat25% DV16g
    Protein6% DV3g
    Carbs21% DV62g
    Fiber12% DV3g
    Calories400Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol45mg15%
    Sodium170mg7%
    Potassium430mg12%
    Protein3g6%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate62g21%
    Dietary Fiber3g12%
    Sugars42g84%
    Vitamin A15%
    Vitamin C20%
    Calcium15%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Robyn 4 months ago
    Almost identical as what I make only called a crumble rather than a crisp. Very happy with this. Especially as is did not call for oats in the topping. I’ve only ever used them once on/in a fruit crumble/crisp and no one in the family would eat it. Need up throwing the topping out. It’s not light and melt in you mouth crisp just hard & chewy with oats. This is my, & my family’s, opinion of course.
    Heidi M. 3 years ago
    I would make this again, but would add some oats, also I topped it off with whipping cream, but next would add vanilla ice cream, or vanilla yogurt ice cream.

    PlanShop