Rhubarb Crisp

Rhubarb Crisp

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From: EatingWell Magazine May/June 2007

Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime. When buying or picking rhubarb, select stalks that are firm and red—avoid ones that are soft and waggly. And if you slice it very thinly, there's no need to peel off any outer strings.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup thinly sliced rhubarb
  • 1/2 cup chopped peeled apple
  • 3 tablespoons granulated sugar
  • 1 teaspoon instant tapioca
  • 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
  • 2 tablespoons all-purpose flour
  • 2 tablespoons old-fashioned rolled oats, (not steel-cut or instant)
  • 1 1/2 tablespoons packed dark brown sugar
  • 1 tablespoon finely chopped pecans
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons pure maple syrup
  • 1/8 teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  2. Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.
  3. Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
  4. Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.
  • Make Ahead Tip: The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week.
  • Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups

Nutrition information

  • Per serving: 287 calories; 9 g fat(4 g sat); 3 g fiber; 52 g carbohydrates; 3 g protein; 8 mcg folate; 15 mg cholesterol; 37 g sugars; 33 g added sugars; 253 IU vitamin A; 6 mg vitamin C; 78 mg calcium; 1 mg iron; 152 mg sodium; 273 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrates, 1 1/2 fat

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