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Amber's Rhubarb Crisp


   Fruit Filling
   6 C chopped fresh rhubarb
   1/4 C organic cane sugar

   1 C Organic Rolled Oats or
   Our Father's Foods Crushed Oats
   1 C organic packed brown sugar        or coconut palm sugar
   1/2 C organic all purpose flour or     Our Father's Foods Wheat #1
   1/4 tsp. ground nutmeg
   1/4 tsp. ground ginger
   1/4 tsp. ground cinnamon
   1/2 C pastured butter, cut in small                                                                                 pieces, not melted.

1) Grease pan with Avocado Oil Spray

2) Fill 9 x 13 glass dish with chopped rhubarb and 1/4 C organic cane sugar.

3) Combine topping ingredients and spread over fruit filling.

4) Bake at 375 for 30 - 40 minutes. Rhubarb Crisp should be golden brown and bubbling when finished.



The original recipe is from my Better Homes & Gardens New Cookbook dated 1989!  It is the Fruit Crisp recipe on page 125.  I have actually doubled all the topping ingredients and instead of Nutmeg, Ginger, or Cinnamon, I add all 3, but just 1/4 tsp of each.  This part is not doubled since I am using all 3.  It calls for 2 to 4 Tbsp of sugar mixed in the fruit. I only add the sugar to the fruit when doing rhubarb.  This is where I do 4 Tbsp (1/4 C.).  If I was making Strawberry Rhubarb I would do do half strawberries, half rhubarb and reduce sugar to 2 Tbsp. For apple, or peach I do not add the sugar to the fruit.