featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, May 22, 2012


One of my favorite spring fruits is rhubarb. And yes, I know rhubarb is really a veggie, but we eat it like a fruit, and most people think of it as a fruit. Anyway, here’s an easy recipe Cloris came up with for a Rhubarb Berry Crisp. -- AP 

1/4 cup granulated sugar
3/4 cup + 2 tablespoons whole wheat flour
2 cups rhubarb cut into 1/2” pieces
1 cup blueberries
1 cup strawberries, quartered
1/2 cup old-fashioned oats
1/2 cup brown sugar
1/2 cup butter
1/4 cup chopped walnuts

Toss the granulated sugar and 2 tablespoons of the flour with the fruit. Place in greased 2 quart baking dish.

Mix remaining flour, oats, brown sugar and butter together until crumbly. Fold in walnuts. Drop crumble mixture in small clumps over fruit.

Bake in preheated 350 degree oven for 50 minutes or until crumble is brown and fruit bubbly.

1 comment:

Jane R said...

Yummy. I love rhubarb and anything with strawberries and blueberries is always a winner. Alas, we aren't able to grow rhubarb where we live now. When I was a little girl it grew almost like a weed and I'd eat it right out of the garden. Thanks for bringing back some great memories.