RHUBARB CRISP

3 cups chopped rhubarb (approx.)
1/2 cup sugar (could be more or less depending on the sweetness desired)
1 tsp lemon juice
1/2 cup rolled oats
1/2 cup whole wheat flour
1 tsp cinnamon
1/2 cup brown sugar
1/3 cup soft butter or margarine

Layer rhubarb with sugar and lemon juice into an 8” or 9” round or square pan.
Combine oats, flour, brown sugar and cinnamon in a bowl. Add butter or margarine and mix until texture is like crumbs.
Sprinkle over rhubarb and bake at 350 degrees for approximately 30 minutes, until slightly brown and some rhubarb juices rise to the top of the dessert.
Serve warm with whipped cream or ice cream.


Most Grandmas that grew up on a Saskatchewan farm know all about the fruit called rhubarb. It was used for desserts such as pies, cakes, platz, etc. and every farm had rhubarb plants. Rhubarb needs more sugar in the recipes than most fruits because of its tartness. Actually rhubarb is one of the few perennial vegetables, however, we use it as a fruit.

This Rhubarb Crisp Dessert is a real favourite of my granddaughter’s, although it was never made by my Mother.

Elva Epp