My Mamaw’s Classic Rhubarb Crisp

Hi friends! Today, we’re heading down memory lane. Nothing takes me back to my grandmothers kitchen faster than the smell of her Rhubarb Crisp coming out of the oven. She’d have a whole harvest of Rhubarb stalks from Grandpa’s garden and I was allowed to help chop them. They turned my little fingers a bright pink color, which I thought was the greatest thing ever. Well, that and being able to use a small knife, which I was *not* allowed to do at home.

Grandmas Rhubarb Crisp

My cousins made me try the Rhubarb plain once. Hint: NOT the greatest thing ever! If you’ve ever tried it, it can be very tart and nasty stuff. It didn’t matter how it tasted from the ground though, MaMaw always worked her baking magic and turned it into pure deliciousness. I miss her.

Occasionally MaMaw would add strawberries, as I did here, or wild blackberries from the empty lot across the street. Most often though, it was only Rhubarb, topped with brown sugar and oatmeal. Simple. Straightforward. Timeless.

Grandmas Rhubarb Crisp

MaMaw's Classic Rhubarb Crisp with Strawberries

My MaMaw’s Classic Rhubarb Crisp. Straight from her kitchen, to my heart! A simple dish from fresh rhubarb, sweetened with strawberries and just a touch of sugar. For a straight Rhubarb Crisp, use 7 cups of diced Rhubarb and omit the berries. Enjoy!

  • 5 cups Rhubarb, diced (about 10 stalks)
  • 2 cups strawberries, hulled and quartered
  • 3/4 cup sugar
  • 1 1/2 Tablespoons Cornstarch
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 3/4 cup all purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup (1 stick) unsalted butter, very cold and cut into about 10 pieces
  • 1/2 cup rolled oats

Heat oven to 375 degrees F.

Lightly spray a 9x9 baking dish with non-stick cooking spray, set aside.

In a large bowl combine rhubarb, strawberries, sugar, cornstarch and lemon juice. Mix to coat each piece of fruit, then set aside while you prepare the topping.

In the bowl of your food processor, combine nutmeg, cinnamon, flour, sugar, butter pieces and oats. Make sure your butter is very cold!

Pulse until the mixture resembles bits of pea sized wet sand.

Alternately, you could do this in a regular bowl with a pastry cutter or two forks, just make sure the butter is well distributed throughout.

Stir the fruit a few times and pour into prepared baking dish.

Spread topping evenly over the fruit mixture.

Bake at 375 degrees F for 45 minutes.

You may want to put a sheet of aluminum foil under your dish in case it bubbles over.

When the crisp is done, allow to cool for 10 minutes before serving.

Scoop warm into serving dishes and top with a scoop of vanilla ice cream.

My grandparents lived in Washington State and as we were in So. California, we didn’t see them nearly as often as I would have liked. They times I do remember were so much fun! Their stories and lives were amazing to me. I’m so happy to have the opportunity to share this recipe with you. It’s a tiny piece of my heart. With luck, my grandchildren will have fond memories of baking at my house too.

Do you have a favorite dish from your Grandmother (and what did you call her? Was she Grandma? MaMaw? Nana? Oma?) Share with me in the comments below. Let’s take a stroll down memory lane together! As I was blessed with an abundance of Rhubarb from my friends at Melissa’s Produce, you can expect plenty more Rhubarb recipes soon. Next up, we’re making JAM! Another staple of MaMaws and one of my very favorites.

Until next time! Live life deliciously, friends!

Leave a Reply

Your email address will not be published. Required fields are marked *