The first thing many people make with freshly picked rhubarb is a good old-fashioned rhubarb crisp. This classic dessert features a crunchy, crumbly topping over a warm, tangy filling—perfect with a scoop of sweet, creamy ice cream. For a sweeter filling, simply add a few extra tablespoons of sugar, or enjoy it as-is for a true taste of rhubarb’s signature tartness.
3 cups diced rhubarb (750 mL)
2 cups sliced strawberries (500 mL)
1/2 cup brown sugar (125 mL)
2 Tbsp cornstarch (30 mL)
1/2 tsp cinnamon (2 mL)
1 tsp vanilla extract (5 mL)
3/4 cup old fashioned large flake oats (175 mL)
1/4 cup whole wheat flour (60 mL)
1/4 cup chopped walnut pieces (60 mL)
2 Tbsp wheat germ (30 mL)
1/2 tsp cinnamon (2 mL)
2 Tbsp brown sugar (30 mL)
3 Tbsp canola oil (45 mL)
3 cups diced rhubarb (750 mL)
2 cups sliced strawberries (500 mL)
1/2 cup brown sugar (125 mL)
2 Tbsp cornstarch (30 mL)
1/2 tsp cinnamon (2 mL)
1 tsp vanilla extract (5 mL)
3/4 cup old fashioned large flake oats (175 mL)
1/4 cup whole wheat flour (60 mL)
1/4 cup chopped walnut pieces (60 mL)
2 Tbsp wheat germ (30 mL)
1/2 tsp cinnamon (2 mL)
2 Tbsp brown sugar (30 mL)
3 Tbsp canola oil (45 mL)
