Rhubarb Crisp

A delicious spring treat for the whole family.

March 13, 2013

The combination of tart rhubarb, sweet raspberry all-fruit spread, and dried cherries under a crispy topping is definitely a winner.

Serves: 6
Prep:  15 min
Cook: 45 min
Total: 1 hr


Filling Ingredients:

  • 2 pounds rhubarb, cut into 1-inch pieces (about 5 cups)
  • 1/2 cup raspberry all-fruit spread
  • 1/3 cup dried cherries
  • 1/4 cup packed muscovado or dark brown sugar
  • 1/8 teaspoon ground allspice

Topping Ingredients:

  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup flour
  • 1/4 cup (1/2 stick) cold butter, cut into pieces
  • 1/4 cup packed muscovado or dark brown sugar
  • 1/4 teaspoon salt



1. Preheat the oven to 375°F.

2. To make the filling: In a large bowl, combine the rhubarb, all-fruit spread, cherries, brown sugar, and allspice. Spoon into a 9 x 9-inch baking dish.

3. To make the topping: In a food processor, combine the oats, flour, butter, brown sugar, and salt, and pulse until well combined but still somewhat clumpy.

4. Dot the top of the fruit with the oat mixture. Bake for 45 minutes, or until the topping is crisp and brown and the fruit is bubbling. Serve warm or at room temperature.

Nutritional Facts per serving
Calories     292.2 cal
Fat     8.5 g
Saturated fat     5 g
Cholesterol     20.4 mg
Sodium     109.3 mg
Carbohydrates     52.3 g
Total sugars     33.4 g
Dietary fiber     5.4 g
Protein     3.3 g

Courtesy of the Rodale Healthy Recipe Finder.