Rhubarb Crunch

Tam D


The original recipe calls for oats, and we were half way into making it one day when we realized we didn't have enough in the pantry. But I did have some ginger snap granola! A happy accident, and a little tweaking of the method turned this good recipe into something special -- the best rhubarb crisp we've ever had! There may be one other little secret to its success: my husband makes this one, with rhubarb from his garden :)

☆☆☆☆☆ 0 votes
15 Min
1 Hr


1 c
3/4 c
ginger snap granola
packed brown sugar
1/2 c
butter, melted
1 tsp
4 1/2 c
rhubarb, sliced not too thick
1 c
2 Tbsp
1 c
water (see note)
1 tsp


1Combine flour, brown sugar, butter, and cinnamon. Mix until crumbly. Stir in the granola.
2Press half the crumb mixture into the bottom of a 9x9" baking dish that has been prepared with food release spray. Set aside.
3Slice the rhubarb and place it in a large mixing bowl.
4In a small bowl whisk together the sugar and cornstarch.
5Sprinkle the sugar mixture over the sliced rhubarb, and toss to combine. Stir in the water and vanilla.
6Spread the rhubarb mixture over the crumb crust in the baking dish.
7Crumble the remaining crumb mixture over the top.
8Bake at 350* for one hour.
9Serve warm or cooled, with ice cream or whipped cream topping, if you wish.
10NOTES: You may use fresh or frozen rhubarb successfully in this recipe. If your rhubarb is fresh, use the water as directed. If your rhubarb is frozen, reduce the water by half.

If you can't find ginger granola, you might try adding crumbled ginger snap cookies, or just use oats instead, and add about 1/2-3/4 tsp. of ginger to the crumble mix.

This recipe is easily made gluten free by substituting the flour for your favorite gluten free all purpose flour.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy
Hashtags: #easy, #rhubarb, #crisp, #crumble