Rhubarb Berry Crisp

I am freaky about not wasting things; like getting the very last little bit out of the toothpaste tube, turning shampoo and conditioner bottles upside down and banging till it only spits at you, and I save the used soap that comes in the hotel rooms I stay in.

Enough weird confessions, the reason I bring this up is I really hate to waste food that I personally grow in my garden, I don’t like to waste any but any food especially those that I put time, energy and money into.  Hence, rhubarb, not the most popular veggie in my house, so many of the stalks get wasted; however, if I am sneaky I can sometimes pass it by my family without them knowing the difference.

This is a great way to slip in a little rhubarb as well as use frozen fruit. So crisps and cobblers are easy to make anytime of the year, not just in the spring when rhubarb is available, and served with vanilla bean ice cream. Heaven!


2 stalks medium thick rhubarb
2 cups of fresh or frozen berries ( I used blackberries, blueberries, raspberries, and quartered strawberries)
1/2 cup sugar
1 T cornstarch
1/2 cup old-fashioned oats
1/4 c flour
1/4 c brown sugar
1 stick butter, cubed and separated (half for berries, half for topping)


  1. Mix the rhubarb and berries together in a medium bowl.
  2. In a separate bowl mix together the sugar and cornstarch then add to the berry bowl and coat all of the berries. Put in an 8×8 pan or equivalent size.
  3. Dot the top with the butter.
  4. For the crisp topping, in a mixing bowl cream together the flour, sugar, and butter. it can have small pieces of butter in it. Sprinkle over the berry, butter mixture and bake at 350F for about an hour. It should be golden brown on top and bubbling at the edges of the pan.

cobblers and crisps fruit

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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