Rhubarb and Berry Crisp

With the holiday week-end upon us, you are probably on the look-out for some dessert recipes to serve your friends and family.  We love serving fruit cobblers and crisps.  They are easy to assemble, can be made ahead, can be served with ice cream or whipped cream to make them even yummier, and they use seasonal ingredients.  When I saw fresh rhubarb and gorgeous blueberries at the market, I thought combining them in a rhubarb and berry crisp would be a great combo, and I was right.  If blueberries aren’t your thing, then add your favorite berries, like strawberries, cherries, blackberries, or raspberries to the rhubarb for your own customized version.  I am so excited to share this recipe with you today.  However, if rhubarb just isn’t your thing, maybe you would like to try this crisp recipe instead.

Rhubarb and Berry Crisp - The 2 Seasons



Source – New York Times



  • 3/4 cup sugar

  • 3 tablespoons cornstarch

  • 3 cups sliced fresh rhubarb or frozen rhubarb, thawed

  • 2 cups sliced peeled apples or sliced strawberries

  • 1 cup quick-cooking or old-fashioned oats

  • 1/2 cup packed brown sugar

  • 1/2 cup butter, melted

  • 1/3 cup all-purpose flour


Rhubarb and Berry Crisp - The 2 Seasons


In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.


In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. (To speed up the process, I blended these ingredients in the food processor.) Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender.


Before you start your holiday celebrating, be sure to stop by here tomorrow for our Saturday Selections.



Take care.