Makes 8 servings

Crisps are a delicious way to use fruit fresh from your garden or fruit market. You can freeze extra rhubarb and make it again another time. Switch in a cup or two of strawberries in place of the rhubarb for added taste and colour. For a pantry recipe, substitute canned pears for the rhubarb, which was our original recipe.  Serve warm with light vanilla ice-cream.  You can also enjoy leftovers for breakfast with plain yogurt.




Fruit Mixture:

6 cups  (1.5 L)             fresh or frozen rhubarb, cut into 1 inch/2.5 cm pieces

1 ¼ cup (325 mL)       granulated sugar

2 tbsp (30 mL)            all-purpose flour



1 cup   (250 mL)         quick-cooking rolled oats

1/2 cup (125 mL)        brown sugar

1/3 cup (65 mL)          white or whole wheat flour

1 tsp (5 mL)                cinnamon

1/4 cup (50 mL)          natural unprocessed bran

1/4 cup (50 mL)          soft margarine




  1. Lightly grease a 10-cup (2.5 L) casserole dish or spray with non-stick cooking spray.
  2. Add rhubarb, sugar and flour to dish. Stir until combined.
  3. In separate bowl combine oats, sugar, flour, cinnamon and bran; cut in margarine with a pastry blender or 2 knives. Sprinkle topping over fruit mixture.
  4. Bake at 350 F/180C for 35-45 minutes or until bubbly.


Variation: Pear Crisp: 2 cans (28oz/796 mL) pear halves or slices, packed in juice, drain and reserve (3/4 cup/175 mL) of juice; add juice and 1/4 cup (50 mL) brown sugar, 2 tbsp (50 mL) lemon juice,  1/4-1/2 tsp (1-2 mL) ground ginger; reduce flour to 1 tbsp (15 mL).



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