Seasonal Fruit/Veggie of the Week: Rhubarb (#2)

Welcome to recipe #2 of Rhubarb Week! If you’re unfamiliar with how to use rhubarb, the classic way of using it is in a rhubarb pie. Below you’ll find a recipe for a classic rhubarb crisp.

While using rhubarb in your cooking, remember that the stalks are mildly poisonous so make sure only to consume the stalks when cooked. The leaves and roots themselves must always be removed and never consumed as they are quite toxic.


Classic Rhubarb Crisp



Rhubarb Layer:
– 4 cups of rhubarb cut into 1/2″ pieces
– 1 cup sugar
– 1/3 cup flour
– 1/2 tsp cinnamon

– 1/2 cup butter, melted
– 1/2 cup old fashioned oats
– 1 cup flour
– 1 cup brown sugar
– 1/2 tsp salt
– 1/2 tsp cinnamon


  1. Heat oven to 375 degrees.
  2. Mix rhubarb, sugar, 1/3 cup flour and 1/2 tsp cinnamon in an 8? x 8? glass baking dish
  3. Mix butter, oats, 1 cup flour, sugar, salt and 1/2 tsp cinnamon in a medium bowl.
  4. Sprinkle topping over rhubarb mixture.
  5. Bake for 30 minutes – 35 minutes.



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