Rhubarb Crisp

Leftovers are great for breakfast; just substitute yogurt for the whipped cream

Reprinted with permission from the publisher, Harper Collins, from Fresh Food Fast by Peter Berley. Copyright 2004.

Rhubarb Crisp

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 1/2 pounds rhubarb, trimmed and sliced pinch of kosher or fine sea salt
    3/4 cup sugar, preferably organic washed cane sugar 7 tablespoons cold unsalted butter, cut into pieces
    1 teaspoon grated orange zest whipped cream for serving
    3/4 cup brown sugar, preferably Demerara 3/4 cup all-purpose flour
    1/2 teaspoon ground cinnamon

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Position a rack in the center of the oven and preheat to 425F.

    • 2

      In a large saucepan over medium-high heat, combine the rhubarb, sugar, and orange zest and simmer for 5 minutes, until the rhubarb is tender.

    • 3

      Meanwhile, in a food processor or medium bowl, combine the flour, brown sugar, cinnamon, and salt. Pulse or mix to combine. Add the butter and pulse or use two knives to cut the butter into the flour mixture. The mixture should resemble very coarse crumbs with pea-sized bits of butter.

    • 4

      Transfer the rhubarb mixture to a 9-inch pie plate or 10-ince gratin dish and sprinkle the brown sugar topping over it. Bake until topping is golden brown, about 25 minutes. Serve warm with whipped cream.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving