Medford 2

Ruby’s Rhubarb Crisp

Ruby's Rhubarb Crisp fresh out of the ovenRecipe courtesy Michele Genest, The Boreal Gourmet; photo Cathie Archbould

Rhubarb Crisp

8 servings.

Grease 9-by-13-inch (23-by-33 cm) pan with butter. Preheat oven to 350F (175C).

In large bowl, mix together:

  • 1 cup (250 mL) white sugar
  • ¼ cup (60 mL) flour
  • 2 T (30 mL) finely grated fresh ginger
  • 1 cup (250 mL) light cream
  • Juice one lemon
  • Grated rind ½ lemon

Toss in:

  • 8 cups chopped rhubarb
  • In another bowl, mix together:
  • ½ cup (125 mL) flour
  • 1 cup quick cooking oatmeal
  • 1 T (30 mL) finely grated fresh ginger
  • Grated rind of ½ lemon

Rub in:

  • ¾ cup (180 mL) cold butter until mixture is crumbly

Place rhubarb mixture in pan. Sprinkle crumbled mixture on top. Bake at 350F (175C) for 1 hour. Serve warm (not hot). Serve with Toffee Sauce (see below)

Toffee Sauce

  • In small sauce pan, mix together:
  • 1 cup (250 mL) brown sugar
  • 1/2 cup (125 mL) butter
  • 1/2 cup light cream

Place on medium heat and bring to boil, stirring until somewhat thickened.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at